Veal 'veal topside rose'

Prepare the Kamado BONO grill for indirect cooking, ignite the charcoal with a tanner, place on the stainless steel grill and wait until the temperature rises to 120 degrees. Put up smoking blocks, close the upper and lower air dampers to keep the temperature even.
We bake the ham to 55C inside.
The temperature is easy to measure using a two-probe digital thermometer.
At the end we remove the deflector, open the valves, raise the temperature and toast.
Delicious.

INGREDIENTS

2 kg. veal ham
Spice mix “TEXAS BEEF RUB”
3-4 pcs. oak smoking blocks