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Smoked Ham Tips

RickRick Posts: 45
edited 8:22AM in EggHead Forum
Volunteered to smoke a ham on my BGE for Thanksgiving. Now what do I do? Help!

Comments

  • GfwGfw Posts: 1,598
    Rick, here is an idea posted by slomo last year...[p]Posted by SloMo on October 08, 1999 at 12:10:31: [p]In Reply to: Ham butt posted by Blu on October 08, 1999 at 09:28:43: [p]
    [p]Blu,
    Did a 19 lb. ham at Easter and 11 lb. this summer. Low & slow 200-220* till internal temp 160*. Placed pineapple slices on ham with cherries in holes. Last hour of cooking glazed with pear preserves and brown sugar. Mix pear preserves with hand mixer brush on ham sprinkle with brown sugar. Cook time 2+/- hrs/lb[p]A ham on the EGG is great and much better than Honey Baked, IMHO.[p]SloMo


    Good luck![p]
  • JimWJimW Posts: 450
    Rick,
    Try to avoid one of those 'spiral cut' hams. They tend to fall apart and dry out a lot.
    JimW

  • Rick,Iput myself in the same position as you. My ham is 19 lbs. If I go by Slomo's suggestion of 2hrs./lb. i'm too late getting it on. If you receive any more tips send me an e-mail. Hope our families are happy with the results.Have a good Thanksgiving. Charlie[p]
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