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Easter Ham
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I read somewhere 20 min a pound but don't remember what temp they were holding. I am in ham recipe overloadLBGE& SBGE———————————————•———————– Pennsylvania / poconos
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I think Egret's recipe says at 250 temp it'll take 5 hours for a 10-12 lb ham.Large BGE
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<P>I am seeing conflicting IT to cook to. Some say 145, some say 165. Any thoughts? Still a little confused about the skin. @Mickey, you just leave your skin on even when you slice it? I would just think it would taste like leather and prevent the ham from getting smoke. </P>
<P>EDIT--- Oh, and forgot to add, this is not a precooked ham. So, anything I can do to it to get the traditional ham flavoring? </P>Columbia, SC --- LBGE 2011 -- MINI BGE 2013 -
All depends on the internal temperature at the start and the cooking temperature! I am doing 12 pound spirel, and am going by the directions except cooking it on the egg, but intend on resting it in a cooler until serving time. In other words "finishing it early and holding it"..
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Sorry, earlier in the thread all that was discussed. I was planning on 250 dome with some smoke. Was planning on egret's ham with injection and glaze.Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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That sounds good! No smoke here since it is spirel cut and i am afraid to overdue it. I have a problem with "open" meat getting too much smoke taste inside like meatloaf...
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Chubbs, if it's fresh, you should cook it to 160-165. If it's pre-cooked, 140-145 (basically you're warming it up).
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nolaegghead said:Chubbs, if it's fresh, you should cook it to 160-165. If it's pre-cooked, 140-145 (basically you're warming it up).Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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I've done a few hams. The general cooking guidelines are on the package. Use that as a base, and if you want it done faster, cook hotter, more smoke and slower, cook longer. It's very forgiving.
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Where are people buying pre-cooked ham shank? All I saw was pre-cooked spiral or fresh. Oh well, looking forward to trying something new.Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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I'd rather have fresh cured unsmoked. It dries out a little more every time it's warmed up.
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@ chubbs, if it is fresh I am hoping it is at least cured? If it is not I am pretty sure it needs to be cured prior for cooking (I have been wrong before).
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@fletcherfam You're right - if it isn't cured then it'll taste like roast pork. The curing gives it the ham flavor. Usually they are - especially if they're called "ham". It would probably say "uncured ham" if not cured.
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It is definitely not cured. Pissed. I will send a video from YouTube on how I plan to cook it.nolaegghead said:@fletcherfam You're right - if it isn't cured then it'll taste like roast pork. The curing gives it the ham flavor. Usually they are - especially if they're called "ham". It would probably say "uncured ham" if not cured.
Columbia, SC --- LBGE 2011 -- MINI BGE 2013 -
@chubbs, here is my unsolicited advice. Go to your local butcher if you have one and pick up a cured/smoked ham, cook it egrets style for Easter. Leave the other one till early next week and figure out how to cure it in your fridge/smoke it. You will have a lot of ham, but you can turn it into ham steaks, cubed for omlettes/breakfast hash, cubed for soups. We find lots of ways to use ham.
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That's what I just did. Butcher only had spiral so that will have to work.fletcherfam said:@chubbs, here is my unsolicited advice. Go to your local butcher if you have one and pick up a cured/smoked ham, cook it egrets style for Easter. Leave the other one till early next week and figure out how to cure it in your fridge/smoke it. You will have a lot of ham, but you can turn it into ham steaks, cubed for omlettes/breakfast hash, cubed for soups. We find lots of ways to use ham.
Now to cure this other one. Guess I will look through charcuterieColumbia, SC --- LBGE 2011 -- MINI BGE 2013 -
Well, I guess the good news is you found out about it before you ate it on Easter.
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