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Smoke Ham on BGE

Seven SevenSeven Seven Posts: 10
edited 1:05AM in EggHead Forum
I have a 3.5# Hormel Ham,(Cure 81) that I want to smoke on my BGE.

Anybody have an idea on how to prepare it? Thanks.


  • FidelFidel Posts: 10,172
    I sent you an email Frank.

    To keep it simple just add a little smoking wood, cook it indirect at 325-250 degrees until the ham is heated to 140-145 degrees. You can add a little rub to it and/or inject with maple syrup if you have some handy.
  • Hi Rod. Have you ever tried a smoked picnic on a BGE? I am thinking of doing one for New Years day.
  • FidelFidel Posts: 10,172
    I've done a few. Cook them just like a boston butt - but they generally cook a little quicker.
  • As Fidel said, keep it simple. A double smoke of this ham would be wonderful.
    Set up indirect with a few chunks of smoke-wood (I like to use either maple or hickory) with a slow fire of 300 to 325 F.
    A “Cure 81”, being boneless and fully cooked should only take about 13 to 15 minutes / lb. on the Egg, pulling at 140 F.
    I don’t mess with rubs or glazes cause the family likes the ham straight up (so to speak) but I did have one at Christmas dinner that was studded with a few whole cloves. The cloves and extra smoke was a hit.
    Great cook, both Fidel and M & M Potatohead has the temps nailed. Just don't over cook, 140° is a good pull temp.

    I like Hickory or cherry, both are very good.

    Cooked and sliced deli thin. Excellent.

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