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Ham

60snight60snight Posts: 11
edited January 2012 in Pork

Would like to try cooking a raw ham in the BGE.  Have a recipe for the conventional oven for "Glazed Ham" and was wondering if I could use the same basic instructions( i.e: temp. duration of cooking time etc." and simply set the Egg up to the same temperature and let her go.  Oven instructions are 275 degrees for 6-8 hours.  Like to cook as much as I can on the egg as the texture, flavour and moistness are second to none.

 

Tks.

Comments

  • stikestike Posts: 15,597
    'raw' as in cured already but not cooked or hot-smoked?

    or 'raw' as in a roast leg of pork ?
    ed egli avea del cul fatto trombetta -Dante
  • Yes it is "smoked"
  • stikestike Posts: 15,597
    Smoked means cured, so you're basically reheating to 140.
    ed egli avea del cul fatto trombetta -Dante
  • Will give it a try.

     

     

    tks.

  • bamafan62bamafan62 Posts: 137
    I did the smoked ham the other day to temp. of 140 degrees.  Very,  very good!  Thanks for the help!

    Phil
  • ChokeOnSmokeChokeOnSmoke Posts: 1,897
    If you want to take your ham to another level, try the link below.  Just use the temps for the egg instead of the oven.  Incredible.  HUGE hit at easter last year!


    Packerland, Wisconsin

  • Hello I am Spanish and please do not even think of roasting a ham, that is sin in Spain
    In this online store you have good hams and cheaply
    http://www.selectosgourmet.com/embutidos/545-jamon-iberico-de-bellota.html
    If you have any questions you can preguntar.El ham I never handle, at least I've never eaten so, I can write a prescription if you are interested
    to carry forth the most of it but the ham has to be good
    The translation is from google, I hope you understand me
  • stikestike Posts: 15,597
    hi daniel.

    a ham here is a little different than that beautiful ham you linked to.  his is not salt-cured or dried like the one you showed us.  the ham he is talking about is brine cured and suitable for roasting.  if he had a country ham or prosciutto, that's be a different thing entirely.

    i've not had iberico ham, but hear it's incredible.
    ed egli avea del cul fatto trombetta -Dante
  • First thank you very much for clearing the difference, I regret the herror, now I will explain the difference of the hams in Spain:
    Serrano from the white pig
    Bait from the pigs fed only grain
    Acorn from grain-fed pigs and acorns
    From pigs fed acorns to acorns only
    I've eaten serrano ham and I had to pull but there are also others who are very good, you should know that ham buy because they can give you for a ride, I have my online store http://www.selectosgourmet.com/ but no need to buy some, I can solve all the doubts that have
    Regarding the taste of ham is no difference from one to another but what I have said that this very good are right, if you get a chance try it when tourists come here out of ham delighted
    The translation is hope you understand me google
  • The white pig is the ham and the Iberian black pig
    If you want me any questions about Spanish cuisine I am happy to answer

  • stikestike Posts: 15,597
    thanks david.  iberian ham is on my list.  as is a german westphalian.  there is quite a variety among hams be around the world. it is the differences between things which interest me most.  thanks again


    ed egli avea del cul fatto trombetta -Dante
  • rodentrodent Posts: 106
    The Spanish hams are delicious, same texture as prosciutto . Expensive as hell, though. I saw some in SAMs club the other day. Have to try it.
  • stikestike Posts: 15,597
    or make some.....:)>-

    image

    image

    image

    ed egli avea del cul fatto trombetta -Dante
  • If you go to buy some ham or other product of Spain there, where you live and gives you confidence you can ask me and I advise, you can also ask me how to cook a dish of Spain and we can open if you want a new topic Spanish cuisine such
    The ham is not so expensive, I in my online store I have ham ham first but not of the same quality and is also good, the problem I have is that the price gets too high transport
    Thanks for visiting my online store, what do you think?, I'm looking now to put my country wine, La Rioja, do you know?
    a thousand apologies for not knowing English, I hope you understand
  • daniel_avdaniel_av Posts: 11
    edited January 2012
    Hello stike
    I just saw the photos you post, how is the ham so? What looks like the pig roast?
  • Hello rodent
    I tried watching the ham you tell me about sams club and do not look good, is very small and do not distinguish well, can you put a photo?
  • stikestike Posts: 15,597
    hi daniel.
    right now i have a salt cured 'country' ham (in the front of the photo), and a prosciutto (in the rear covered in cloth).

    both are salt cured.  nothing else is done to the prosciutto other than hanging to dry for a year or two.

    the 'country' ham is cured with salt but there are other sugars and spices used too.  the legs are from a small farm nearby.

    the country ham was smoked at cold temperature for about 18 hours.

    these two can hang for years if you want and will dry and get more complex.

    i also do 'city' hams, which are cured in a flavored brine, smoked at hotter temperature, and then roasted at low heat until 140 inside, then served

    image

    my favorite is bresaola, which is lean beef cured and hung to dry for a long time, until it is the texture of prosciutto.

    image

    image

    (bad iPhone pics).

    another seasonal favorite (for Easter) is lamb ham. this is fantastic served cold with a little mustard mixed with heavy cream

    image
    ed egli avea del cul fatto trombetta -Dante
  • I think the latter does my wife's aunt, but instead of using mustard sauce with cream uses extra virgin olive oil
  • stikestike Posts: 15,597
    I will try that too. Just the oil, right, not mized with anything?
    ed egli avea del cul fatto trombetta -Dante
  • dit soort ham in Spanje wordt genoemd Lacon, is Lacon snij ze in heel dunne en voegt extra vergine olijfolie en paprika (niet heet) en als u wilt kunt u hier zout toe te voegen, is een video van hoe het te doen
  • stikestike Posts: 15,597
    I'll try that. Thank you.
    ed egli avea del cul fatto trombetta -Dante
  • If you need more help or any question about the gastronomy of Spain come into my shop, click on contact and write are the Big Green Egg forum and that section have put the question and I am happy to answer any questions
    http://www.selectosgourmet.com/
  • stikestike Posts: 15,597
    That's YOUR shop? Very cool. Congratulations.
    ed egli avea del cul fatto trombetta -Dante
  • thanks, do you know any website that talk about gastronomy?
  • rodentrodent Posts: 106
    Hello rodent
    I tried watching the ham you tell me about sams club and do not look good, is very small and do not distinguish well, can you put a photo?


    Next time I go to Sam I will try and post picture
  • it and I can say I think
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