Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
With winter in full gear, we’re enjoying all the awesome photos of EGGs in the cold weather. Stay warm with some of our favorite Dutch oven recipes: Chicken & Dumplings, Chili Con Carne and BLT Soup.

The Big Green Egg headquarters has moved - come visit our new location and check out the museum! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

country ham

edited November -1 in EggHead Forum
Hey, for what it is worth, I have found something it makes no sense to prepare in an egg.
We normally prepare country hams by soaking overnight in water and then cooking in a water bath that we change any number of times. At end, we pull off the skin and throw it in the oven for a glaze. After that, we guard the thing with a loaded pistol.
This year, I decided to try the egg. I had hung the ham and aged it an extra year, so I was really looking forward to it. I soaked the ham overnight and then cooked it low and slow until thermometer said it was done.[p]It was very pretty, but, when it cooled, I found no benefit to having smoked the ham at all, as the ham itself was so strong the smoke taste didnt exist. I found further that the ham was too salty and very difficult to carve. I say this as someone who is experienced with many many different hams. [p]I conclude that through no fault of the egg, the egg cooking process is not a good idea for a country ham. [p]If anyone disagrees, I would like to hear about it.



  • Alan Garrison,
    I have to sadly agree with you from our experiences from a year ago! Country Ham & BGE = No winner!! IMHO![p]Dr. Chicken

Sign In or Register to comment.