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Fresh Ham?

I'm throwing a fresh ham on the egg in the morning for round 2 of Thanksgiving. Any tips on how to make it turn out perfect? I'm thinking 250 indirect, cooked much like a Boston butt. What temp should I cook a ham to?
Athens, GA
Large BGE and a Kamado Joe Jr.  Perfect pairing!

Comments

  • RRPRRP Posts: 21,300
    edited November 2013
    Fresh ham? You mean a raw uncooked ham or a typical already cooked ham that merely needs to be reheated?
    L, M, S, Mini
    Ron
    Dunlap, IL
    Re-gasketing AMERICA one yard at a time...


  • MayberryMayberry Posts: 634
    Raw, uncooked ham
    Athens, GA
    Large BGE and a Kamado Joe Jr.  Perfect pairing!
  • DMWDMW Posts: 10,901
    Raw ham needs to be cured first.
    My Facebook Page where I document my cooking
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - 18.5" WSM - Gasser - WSJ - BS 17" Griddle - XXL BGE
  • HoovHoov Posts: 264
    Has it been cured? If so, cook to 155-160. If not, you have a pork roast that you should cook to 140.
    - Proud owner of a Large BGE
    - Norman, OK
  • DMW said:
    Raw ham needs to be cured first.

    actually it only needs to be cured if you want it to look and taste like ham. The cure makes it look and taste like ham but you can certainly cook it like any roast without curing it. If OP is looking for a holiday ham, he needs to go to the store and buy a precooked ham and reheat for tomorrow. you can jazz it up like richard's spiral cut ham if you want. We brined the ham we ate today for a week before smoking to get the traditional holiday ham flavor.
    Keeping it Weird in the ATX
    2 Large BGE
    1 MiniMax BGE
    1 Karubecue C60 (aka-"The Dishwasher")
    More accessories than TFJ knows about and one more purchase from mandatory counciling
  • MayberryMayberry Posts: 634
    Seems I didnt prepare well for this. Rethinking that i might just smoke a turkey and fry another turkey tomorrow. This is a good-looking cut of meat that I don't want to ruin. Anyone have a good respurce on how to cure a holiday ham?
    Athens, GA
    Large BGE and a Kamado Joe Jr.  Perfect pairing!
  • DMWDMW Posts: 10,901


    DMW said:

    Raw ham needs to be cured first.




    actually it only needs to be cured if you want it to look and taste like ham. The cure makes it look and taste like ham but you can certainly cook it like any roast without curing it. If OP is looking for a holiday ham, he needs to go to the store and buy a precooked ham and reheat for tomorrow. you can jazz it up like richard's spiral cut ham if you want. We brined the ham we ate today for a week before smoking to get the traditional holiday ham flavor.

    Right, should have been more clear. It won't be a "ham" that you would expect without a cure. No safety issues with just treating it like a roast.
    My Facebook Page where I document my cooking
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - 18.5" WSM - Gasser - WSJ - BS 17" Griddle - XXL BGE
  • Mayberry said:
    Seems I didnt prepare well for this. Rethinking that i might just smoke a turkey and fry another turkey tomorrow. This is a good-looking cut of meat that I don't want to ruin. Anyone have a good respurce on how to cure a holiday ham?

    http://eggheadforum.com/discussion/1159003/american-style-brown-sugar-glazed-holiday-ham-from-charcuterie/p1
    Keeping it Weird in the ATX
    2 Large BGE
    1 MiniMax BGE
    1 Karubecue C60 (aka-"The Dishwasher")
    More accessories than TFJ knows about and one more purchase from mandatory counciling
  • jtippersjtippers Posts: 512


    Mayberry said:

    Seems I didnt prepare well for this. Rethinking that i might just smoke a turkey and fry another turkey tomorrow. This is a good-looking cut of meat that I don't want to ruin. Anyone have a good respurce on how to cure a holiday ham?


    http://eggheadforum.com/discussion/1159003/american-style-brown-sugar-glazed-holiday-ham-from-charcuterie/p1

    +1 - That book is great! Lots of good ideas in there... :-)
    SBGE December 2012 •  XLBGE December 2013 •  Yoder YS640 July
    Location: Jasper, Georgia

  • MayberryMayberry Posts: 634
    Thanks for all the feedback. I changed course, cooked an extra turkey and saved the ham for brining. I trimmed the skin off and put the ham in the brine tonight for its 4 day bath. I'll remove on Thursday night or Friday morning, let it dry in the fridge overnight and put it on to smoke Saturday morning.
    Athens, GA
    Large BGE and a Kamado Joe Jr.  Perfect pairing!
  • jtippersjtippers Posts: 512
    Let us know how it goes... I am looking forward to trying that recipe for Christmas!
    SBGE December 2012 •  XLBGE December 2013 •  Yoder YS640 July
    Location: Jasper, Georgia

  • Mayberry said:
    Seems I didnt prepare well for this. Rethinking that i might just smoke a turkey and fry another turkey tomorrow. This is a good-looking cut of meat that I don't want to ruin. Anyone have a good respurce on how to cure a holiday ham?

    http://eggheadforum.com/discussion/1159003/american-style-brown-sugar-glazed-holiday-ham-from-charcuterie/p1
    Book marked for Xmas. Thanks CenTex. 
    Large BGE & mini stepchild & a KJ Jr.
    The damp PNW 
  • HoovHoov Posts: 264
    I did that ham recipe for thanksgiving and it was great. Family raved about it.
    - Proud owner of a Large BGE
    - Norman, OK
  • MickeyMickey Posts: 18,515
    Mayberry said:
    Seems I didnt prepare well for this. Rethinking that i might just smoke a turkey and fry another turkey tomorrow. This is a good-looking cut of meat that I don't want to ruin. Anyone have a good respurce on how to cure a holiday ham?

    Have you "cured" the turkey =))
    Salado TX Egg Family: 2 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • MayberryMayberry Posts: 634
    edited December 2013
    So, after five days in the brine, the ham is finally wet cured. Pulled it out of the brine tonight, washed it off, patted it dry and put in the fridge to dry overnight. Going on the Egg in the morning. I know to cook it at around 225 for a few hours and then glaze. But, from there, I've gotten conflicting opinions. Some say to remove from the Egg, tent and finish in the oven to not dry the ham out. Others say to just glaze abd return to the Egg. I want it to be moist and good. Thoughts?
    Athens, GA
    Large BGE and a Kamado Joe Jr.  Perfect pairing!
  • HoovHoov Posts: 264
    I did the recipe that Cen-Tex posted for thanksgiving and it was great. It was my first ham cure/cook so nothing to compare it to. It was certainly better than store bought pre-cooked ham. I smoked it at 250 until I got to 130 IT and then removed it to glaze. Then back on the egg until 155 IT. I was paranoid about the glaze burning, but it was fine and I would probably glaze earlier next time so the glaze sets a bit more (it was still kinda sticky when I took the ham off). I reheated the next day and it was great. Hope this made sense, I'm tired.
    - Proud owner of a Large BGE
    - Norman, OK
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