sfred We have cooked or rather warmed a ham every Christmas for the past several years on the grill. I put the ham on my green egg Christmas day several hours before dinner and cook/smoke it at about 200 deg for several hours. It comes out so much better than just letting it warm to room temp.

I forgot to add that we always get spiral cut. Good to hear someone else does it the same way. And a couple of hours sounds about right. Our hams arent real big and I have the next to the largest green egg grill. We love it this way and it frees up an oven.

I have a friend who has done his thanksgiving turkey on a plain old Weber for years. I would love to try it but we stuff our turkey and the tribe would revolt if it weren’t stuffed. I may get an extra turkey this year just to try it on the green egg later. I love the ceramic cookers as well. Never had food come out so moist.

@marvs I’ve wanted to try a deep fried one as well. Sure cuts the time. Wow two turkeys. Must be a big family. Last year we had 12 and one turkey was good for meals for about half that crowd for several days after that. Do you make gravy?