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What a Ham!

gabrieggergabriegger Posts: 525
edited October 2012 in EggHead Forum
Decided to smoke a fresh ham for the family get together.  Used Egret's Ham recipe adding the glaze from 40 Creek Double Smoked Ham.  Squeezed 22.73 pounds on the LBGE, smoked at 250 for 7 hours.  "Why a ham that size for ten eaters?" I asked the Gaber.  "Just in case someone wanted another slice!"
I love my Italian lady's perspective on portioning.  Supplied six other families with hunks of ham for the next 3 days!

the city above Toronto - Noodleville wtih 2 Large 1 Mini

Comments

  • travisstricktravisstrick Posts: 4,895
    It looks like a giant grenade.
    Be careful, man! I've got a beverage here.
  • SteveWPBFLSteveWPBFL Posts: 1,307
    I like the cubing.
  • MickeyMickey Posts: 17,540
    Looks good
    Salado TX Egg Family: 2 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • bigphilbigphil Posts: 1,389
    looks great how'd it taste ?
    Large Big Green Egg , XL Big Green Egg . BBQ Guru, Weber Kettle, Weber Q grill for road trips.
  • It looks like a giant grenade.

    :))  I'd be more afraid of the soldier that could toss it.
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious


  • Tasted fantastic. Was worried I scored it too deep but that helped the maple bourbon glaze get in there. Sweated about smoking a fresh for awhile but remembered another post -'relax its not rocket science.' Very satisfied with the result.

    the city above Toronto - Noodleville wtih 2 Large 1 Mini

  • A2ZA2Z Posts: 99
    edited October 2012

    @Gabriegger ; I have never cooked a fresh ham before,  what kind of wood for smoke and what for internal temp?  Thanks

    Really looks great!

  • egretegret Posts: 4,063
    Decided to smoke a fresh ham for the family get together.  Used Egret's Ham recipe adding the glaze from 40 Creek Double Smoked Ham.  Squeezed 22.73 pounds on the LBGE, smoked at 250 for 7 hours.  "Why a ham that size for ten eaters?" I asked the Gaber.  "Just in case someone wanted another slice!"
    I love my Italian lady's perspective on portioning.  Supplied six other families with hunks of ham for the next 3 days!
    That looks great! I never tried that recipe on a fresh ham.......glad it turned out so well for you.
  • @A2Z I used apple and cherry wood chunks for the smoke and pulled the ham at 155 internal temp - @Egret the recipe was great, thanks. Plan on trying a smoked ham next

    the city above Toronto - Noodleville wtih 2 Large 1 Mini

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