Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
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 at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Thanksgiving ham

chuckwagonchuckwagon Posts: 14
edited 8:30PM in EggHead Forum
I'm picking a ham up at the butchers on wednesday. I didn't realize it would be so big,he tells me about 19 lbs. Does anyone have any idea how long this will take? Should I have it cut in half?

Comments

  • HuckHuck Posts: 110
    chuckwagon,
    I'd say around ten hours at 250-300. Go for the 140-150 because if you go higher it gets REALLY tender and is hard to slice! I'd leave it together. Get your egg up to temp early while you're getting the ham ready then damper it down. Use something underneath it to avoid crisping the outside so much.

Sign In or Register to comment.
Click here for Forum Use Guidelines.