Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Naked Ham
LDR
Posts: 414
I'm doing a Naked Ham for the first time tonight, and want to get an idea of how far ahead to start. It's 11 pounds, so will 300 degrees be in the neighborhood of four hours? Thanks for the help!.
Comments
-
I did a 10lb for TG and it took about 3 1/2hrs at 325-350-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
-
-
NAKED HAM / SMOKE ONLY Let me start that for the past 6 years i have only cooked Egerts Ham (this is an outstanding ham Egged on the BGE). A short while ago went looking for (did not know this at the time) a naked ham / smoke only. Looking at other ways to do a ham w/o the burbon, maple syrup, brown sugar, NO ANYTHING. Guys this was outstanding ham. It tasted like ham. It was a 7 lb Cooks ham (shank) and NOTHING was put on it (Nothing). Just smoke: both lots of Sugar Maple and cherry chunks. Cooked at 300 till 135. I did score the ham deep. Cooked indirect. New item: just did spiral and worked out fine.Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.
-
Loosemoose said:School me here please. What is a naked ham?
See above.Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers. -
I have made 2 attempts and am still learning. More comments on this thread. I have learned not to overcook.Milton, GA.
-
flynnbob said:I have made 2 attempts and am still learning. More comments on this thread. I have learned not to overcook.
Pull at 135, it will still get to 140.Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers. -
Here's what I found:
11.13# Cooks half ham
Egg was raised indirect with legs up and a foil drip pan with some water in it.
Ozark Oak with Apple wood
Started at 2:10 and it was around 40 degrees outside
Held 310 degrees at the grid throughout
One hour in, internal temp was 63
Two hours in, internal temp was 111
At two hours and fifty minutes, pulled from the egg at 138 degrees
Foil, towel, cooler for an hour, and the temp was 137 when I brought it out to slice
It was very moist.
This cook time seemed pretty short. The ham did have a fairly large cross-section, so maybe that sped it along.
-
Categories
- All Categories
- 182.6K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 162 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 174 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 312 Health
- 292 Weight Loss Forum