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Smoking a ham

Looking for some tips on smoking a fresh ham. There is a recipe in the BGE recipe book I got when I bought it, but it's unclear if this is for a fresh ham or for something already cured.
Thanks in advance.


  • RichRich Posts: 67
    I decided to experiment with a fresh ham this weekend. I bought a fresh 7 lb picnic ham and injected it with “ Caribbean Citrus grill” injectable marinade and rubbed it with Bad Byron’s butt rub. I cooked it indirect in a v rack and drip pan at 250* until it reached an internal temperature of 170*. I added a hand full of mesquite chips to the fire. The result is hard to explain. It didn’t taste at all like ham - more like pork loin. But it was very good, tender and juicy. Even my 16 year old son liked it. Next time I might use a different injectate. The one thing about ham is that it is cheap. If you make a mistake you aren’t out $30 or $40. (The recipe is from the local BGE dealer). Good luck!

  • Bill, is that a ham you have or is it a leg of pork ? reg

  • Bill,[p]I am far from an expert, but have cooked a fresh ham on the BGE. When I say a fresh ham it is cured but not cooked. If that is the same as yours, then perhaps I can help. There are many posters that have more experience than me.[p]I cooked direct, though most would suggest indirect and probably are right. I don't have firebricks or a plate setter. Anyway, I kept the dome temp at about 350 for the cook. I had an 18 pound ham and it took just under 6 hours to get to 170. The hams was incredible. I didn't use a rub or any preparation, just put the ham on the grill. I did pour the hickory smoke to it during the cook.[p]When I do my next one, I will probably do the same. I didn't feel that the outcome would be improved with a slow cook like on butts. I might use a drip pan and indirect if I have the means, but otherwise, no change. I figure about 15 - 20 minutes per pound.[p]I hope this helps. I have a couple pictures I can e-mail if you are interested, but haven't figured out how to post to forum.[p]Buckeye Bill

  • JimWJimW Posts: 450
    Generally speaking, you can use the directions on the ham for the time and temp to cook it. I like to do them indirect at about 350 degrees dome. If I'm doing a fresh ham, I'll take the internal temp to about 160 degrees. If it's a fully cooked one, I take it only to about 135 degrees (you're just heating it through really). The last half hour I put on my glaze, if any, and finish it off. BTW, avoid the spiral cut hams. The slices tend to flop over resulting in very dry meat.

  • reg,
    what I'm talking about amounts to a leg of pork, sometimes referred to as a fresh ham. It has not been smoked, cured or anything. I think to get the pink color like you get with store-bought hams, you need to soak in brine or something. I'm not sure.[p]

  • Rich,
    This looks really good. When did you add the chips?
    Did you get the recipe at the BGE store in ATL?

  • JimW,
    Thanks for the tip!

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