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Egret ham Question

KokemanKokeman Posts: 819
edited 2:29PM in EggHead Forum
I am making a 25 pound bone in ham. It is cured and water added. I am guessing about 8 hours at 275-300. Does this sound right? The package says to cook to 160, but I have done them to 140 in the past. Do I have to go to 160 or are they keeping the lawyers away?


  • From what I have gathered its about 25-30 minutes a pound but that just seems too long for big ones.. I'm cooking an 18 pound whole ham tommorrow and am going to run it at 300 to try and cook it quicker.. I did a 9 pounder last week at about 260 for five hours and felt it was a bit dry but no one else thought so.. If it helps here is the reciept I am going by for the most part ( the flavor from this is just amazing ) It covers cooking in an egg after it talks about the oven:
    Shopping List

    brown sugar
    maple syrup (use dark grade B)
    cider vinegar
    Worcestershire sauce
    instant coffee granules
    ground mustard
    orange juice concentrate
    light Karo syrup
    Amaretto liqueur (use the real stuff it makes a difference)
    Watkins brand Butter Pecan extract
    Rum extract
    Orange extract
    Vanilla extract

    Dr. Chicken’s Double Smoked Ham

    Ham should be a fully cooked or partially cooked ½ shank variety or can be shoulder variety (water added can be used, as long as the water added does not exceed 23% water added product.) If it is pre-smoked with hickory, that seems to work out best. Patti/Jean or Cooks among the best, but other varieties can be used!

    Update: Use a full shank ham if you want. They work wonderful and they leave less good eatin' areas exposed to the heat to dry out. I've cooked up to a 26 lbs full shank ham. Absolutely one of the best too! An uncooked ham works well too. That way you don't have to limit yourself when choosing a ham.

    Glazing Sauce:

    ½ cup brown sugar
    ¼ cup maple syrup (use dark grade B real maple syrup if available)
    ¼ cup honey
    2 Tbsp cider vinegar
    1 – 2 Tbsp Worcestershire sauce
    2 Tbsp instant coffee granules (use a good brand because it makes a difference)
    1 Tbsp dry ground mustard
    2 Tbsp orange juice concentrate (a good brand provides better flavor)

    Blend all ingredients in a sauce pan with a wire whip and heat slightly until everything combines into a viscous or thick looking sauce.

    Cooking instructions for the oven:

    Score outer skin of ham to a depth of ½ inch in a crisscross diamond pattern. This will allow the glazing sauce to penetrate below the skin, into the actual ham. Place ham (un-glazed) into a shallow roasting pan or roasting rack. If pineapple and cherries are desired on the outside, add them when you start the glazing process. Cook in oven @ 275° - 300° with a loose tent of aluminum foil over the top for 25 to 30 minutes per lb. Baste with glazing sauce the last hour of cooking time and continue to cook until the ham reaches an internal temperature of 140°. Remove from oven and allow to sit covered for 20 to 30 minutes before carving!

    Cooking instructions for ceramic cooker cooking:

    This can be done on a grill over indirect heat or in a water smoker or other type of cooker, again over indirect heat or “low & slow” type cooking. Do not tent over ham if done on grill, water smoker or other cooker; this would prevent smoke from penetrating the ham.

    Place water soaked chunks of mesquite, hickory or pecan (we prefer the smoke of pecan over all the others) on coals 5 minutes before putting ham on cooker. This will allow the ham to obtain maximum smoke flavor during the second cook cycle. ( the first cook cycle is the cycle the processor uses.) If even more smoke flavor is desired, place ham in freezer for 1 to 1 ½ hours prior to cooking to allow outer edges of ham to start to freeze. Go easy on this procedure; you don’t want the ham frozen hard!

    If using a water smoker, fill water pan ¾ full with hot water and add 2 cups of orange, pineapple, or orange/pineapple mix, sweetened grapefruit or apple juice to the water. (all of them act as tenderizer as the steam penetrates the meat.) (I use a ¾ full drip pan when cooking on the Eggs, filled with a 50:50 mix of water and orange juice.)

    Again, cook for 25 to 30 minutes per lb. until internal temp on the ham shows 140°. A couple of books suggest 145° and 160° respectively. Shirley O. Corriher in her book “Cook Wise” suggests 140°. We found this to be exactly right. After removing from the Egg, it will climb up to 145° internally. The ham will retain it moistness and the flavor will go thru out the ham this way.

    Update: Pull the ham from the cooker at 135° internal. Even if it is an "uncooked" ham. Jim Minion and I have been playing around on this issue. Both of us feel 135° internal is enough to carry the ham up to 145° internal while you let it rest wrapped in foil for an hour or so. I wrap the ham in a double wrap of heavy duty foil. That seals the juices inside (relatively speaking!) and keeps the ham from starting to dry out during the resting period. The 135° internal temperature suggestion is right in line with Shirley O. Corriher and her book "Cook Wise". This is one gal that has her act together! It is a great reference book for a lot of things. Start your cooking process at 225° on the dome thermometer of your ceramic cooker. Then let it gradually creep up to 250° to 260°. The 275° suggested temp. is a bit too high, in my opinion and after cooking 50 to 60 of these over the last 3 or 4 years.

    Baste ham with glazing sauce every 10 to 15 minutes during the last hour of cooking time. Glazing compound will burn, so do not start glazing the ham until the internal temp of the ham reaches 120°.

    NOTE: The secret to this process is plenty of smoke and the real maple syrup and granular coffee crystals in the glazing sauce. Use a cheaper cut of ham like mentioned before, and people will think you bought an expensive ham that you had to “hock” your kids for! Yuk! Yuk! (see my pun there?) The glazing sauce will give the ham a fantastic taste, smell and color!

    Update: Use the "Dr. Chicken's Sweet Kiss of Death" injectable marinade recipe to take the ham up 3 or 4 notches. I can't emphasize enough how much the injectable marinade adds to the finished product.

    If you start glazing the ham at 120° internal, you'll only have to apply the glaze twice. Do this 30 minutes apart. That way you won't lose a lot of cooking time trying to apply it every 15 minutes. 2 applications of the glaze will do a wonderful job if you make sure you get it into the cut areas.

    NOTE: Don't use a spiral cut ham. They tend to dry out too easily!

    Sweet Kiss of Death Injectable Marinade


    1 Cup of Good clean water (if your city or well water has an offensive taste, please use bottled water)
    1 Cup of light Karo syrup (make sure it is light Karo brand syrup)
    1/8 Cup of Amaretto liqueur (use the real stuff it makes a difference)
    2 Tbs of Watkins brand Butter Pecan extract
    1 Tbs of Rum extract (again, I used Watkins because of the better taste than store bought)
    1 tsp of Orange extract
    1 to 2 TBS Vanilla extract (again, I used Watkins because of taste after the first run)

    Directions for blending:

    Into a medium size sauce pan add the water, Karo syrup and Amaretto. Stir frequently and heat very slowly to avoid scorching the sugars in the syrup.

    Then, add all the remaining ingredients and continue to stir and heat slowly. When the mix looks uniform in color and smooth, remove mix from the stove and allow it to cool to almost room temperature.

    Directions for use:

    Wrap ham in 2 layers of plastic wrap before starting the injection process.

    Using a marinade hypodermic syringe, inject at least 2 fluid ozs. Per pound of meat in a grid pattern through out the entire ham and don’t be afraid to use up to 3 ounces per pound of meat. Continue to inject the marinade into the ham until the entire amount of marinade is injected evenly into the ham.

    Cook the ham as shown in the “Double Smoked Ham” recipe. Be sure to you your favorite wood for smoke flavoring. Do not cook the ham beyond 140° internal to prevent over cooking and drying out the ham.
  • egretegret Posts: 4,093
    That sounds about right on the time.....I always pull mine between 135-140 degrees internal.
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