Smoked Easter Ham on the Weber Kettle

Smoked a beautiful ham for an Easter dinner on the Weber Kettle with the Slow ’N Sear 2.0.

• Started with a 11 lb ham from the local butcher.
• Set the grill with the Slow ‘N Sear 2.0 with the water pan installed. Also put a small water pan under the ham.
• Brought the grill up to a target of 275 degrees and placed the ham on the grill
• Filled the Slow ‘N Sear with lit charcoal.
• Probed the ham from the start and was shooting for an internal temperature of 145 degrees.
• Once we reached a temperature of 110 degrees, we rotated the ham for even cooking.
• When the temperature reached 147 degrees, we pulled it off the grill.
• Covered for about 15 minutes before serving for dinner.

Summary: Starting with a fantastic ham was a key, this was very flavorful and moist and would cook this again the same way.

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