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NAKED HAM / SMOKE ONLY

MickeyMickey Posts: 16,504
edited November 2012 in EggHead Forum
Think about this with your Turkey for Thanksgiving. Let me start that for the past 6 years i have only cooked Egerts Ham (this is an outstanding ham Egged on the BGE).
A year ago went looking for (did not know this at the time) a naked ham / smoke only. Thank you Wayne (Thirdeye)for the hand holding. Also thanks to Richard and Gary (Village Idiot)and Kent and Chubby for all the emails and calls on other ways to do a ham w/o the maple syurp, brown sugar, no anything. Guys this was outstanding ham. It tasted like ham. It was a 7 lb Cooks ham (shank) and NOTHING was put on it (Nothing). Just smoke: both pecan and cherry chunks. Cooked at 300 till 145/155. I did score the ham deep.
 
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Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

Comments

  • I would love to do that in addition to a turkey. I smoked one but was a standard ore cooked and pre smoked one
    Boom
  • MickeyMickey Posts: 16,504

    I would love to do that in addition to a turkey. I smoked one but was a standard ore cooked and pre smoked one

    So was this. You are re-smoking it.
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

  • misumisu Posts: 213
    that's sort of how I do mine except I overcook it a little, the pre-sliced ones will open up like a fan, yummy

    you won, it's ham this weekend
  • fishlessmanfishlessman Posts: 17,489
    im a fan of the dr chicken recipe, but this looks great. most of the time i cook ham its for other things and all i want is a smoked ham to start with, maybe this weekend
  • Mickey said:
    I would love to do that in addition to a turkey. I smoked one but was a standard ore cooked and pre smoked one
    So was this. You are re-smoking it.
    Mickey - can you clarify the ham you're using? Was it fresh when you bought it or was it already cured and/or smoked before you took it home?
  • MickeyMickey Posts: 16,504
    edited November 2012

    DawgDays 95+% of all the hams you see are fully cooked/pre-cooked/smoked/etc that you see posted on the forums. I like Cooks (named best hams by Cooks Illistrated) hams and use most of the time.

    When you have bought them for the oven or your Mother was cooking for the oven they were just being coated with ??? and heated to +or- 135/150 and served from the oven. What you are doing is introducing more smoke on the egg. I have always (past 6 years) coated with burbon, brown sugar, maple syrup, etc on both the outside and injected to the inside. Now I have went back to whole as opposed to spral cut hams.

    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

  • When you have bought them for the oven or your Mother was cooking for the oven they were just being coated with ??? and heated to +or- 135/150

    You didn't know my mother Mickey. Pork was 200 plus

    Steve 

    Caledon, ON

     

  • Looks great Mickey .  I did one this summer cause other half likes ham sandwiches but it was a store brand ham..Too much salt for me.  Where do you buy Cook's hams in the Austin area.  Website says HEB but I have not seen one at our HEB.
    Eggin in SW "Keep it Weird" TX
  • nolaeggheadnolaegghead Posts: 15,395
    Off topic, but I laugh whenever I hear about a "ham sammich".  That's what crooked NOPD cops call their drop down guns.
    ______________________________________________
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    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • When you have bought them for the oven or your Mother was cooking for the oven they were just being coated with ??? and heated to +or- 135/150

    You didn't know my mother Mickey. Pork was 200 plus


    Your mother must have learned from my grandmother.  It wasn't cooked throughly until was tanned.  (BTW she was the only one in the family that didn't cook)
    Eggin in SW "Keep it Weird" TX
  • Joan,

    My mom was a bit of a renegade. My grandmothers cooked everything to death and then some

    Steve 

    Caledon, ON

     

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