Ham challenged!

Bamabob

I'm having a difficult time understanding the best type of ham to Egg. What I can find locally are fully cooked hams that only require glazing and heating. Dry cured/uncooked hams are available through the internet or mail order, but shipping is pretty hefty. What type of ham do most of you Egg? If it's pre-cooked, what's the advantage of warming it up in the BGE? [p]

JSlot

Try this recipe, Bob. It is worth every bit of effort. You won't do a ham any other way once you try it! Sure wish the good doctor would post here more often.[p]Jim
[ul][li]Dr. Chicken's Double Smoked Ham[/ul]

mad max beyond eggdome

BamaBob,
i too plan on doing my first ham on the egg this sunday (yep, brisket last weekend for passover, ham this weekend for easter . . that's what happens when the good jewish boy marries the good baptist girl!). . .anyway, i've been studying that dr chicken recipe and definitely plan on doing at least a variation on that theme (may use a heavy dose of dijon mustard as we have always liked that on our ovened easter hams). . . and like you, i will almost definitely be buying a pre-cooked ham as that is what is easy to buy around here. . .. [p]good luck. .. .we can compare pics on monday. .. .[p]max

Bamabob

Thanks, sounds like a good dose of smoke and a great glaze changes everything, even if it is pre-cooked. Guess that only makes sense when I recall how much better Egged hot dogs tasted over the generic grilled type.

DTM

I second Jim's recomendation. Every time I have served one ppl say it is the best they have had. FYI I start w/ a Cooks brand shank portion. They run that brand on special out here often. The little store in the berg just to the east is running them at $.79/lb this week.
Jim I talked to Dave last week. He's super busy but he did reveal he is working on a pecan crusted pork loin thing. No details he is just teasing me so far.
Dan

Rumrunner

JSlot,
That is an excellent ham recipe. I've done it twice and it is a hit all the away around.