Today, #COVID has spared me just enough energy to attempt a test run of the ham I want to make for Xmas Eve. I'm using this recipe for the brine, and it smells delightful (I added freshly boiled water to the ingredients to give them a bit of a head start):
https://wilsonhomestead.com/how-to-cure-ham-without-sodium-nitrite/#wprm-recipe-container-242466
Today is the day...
This is after 30 minutes at ~232C, after which I reduced the temperature to ~149C, and spritzed with bourbon, maple syrup & apple juice. The recipe suggests I keep cooking for up to 2½ hours, but the probe is telling me (after 1.5hrs) that it's already up to temperature (60C on the inside). I've turned the grill right down, and will continue to spritz on the half-hour.
After 2.5 hours at varying temperatures, I have removed the ham from the grill, and wrapped it in foil to rest. I'll probably do a nasty Gravox gravy with added maple syrup, bourbon, apple juice, and some mustard.
ghost_shit