Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
It feels as though we’ve waited forever for college football to start, and finally the wait is over! Check out our tailgating page for recipes that are sure to become fan favorites. As an added bonus, the day before Labor Day is National Bacon Day and we don’t know about you, but we like putting bacon on anything and everything, so we’ll definitely be celebrating that. It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Fresh Ham???

I'm thinking of doing a whole ham on the Egg for Thanksgiving. Any ideas on how to prep it and cook it? I was thinking sort of like Honey Baked Ham. I have family coming up Friday, so I assume I'll need to start it Friday night. Any suggestions are appreciated. Thanks!
Athens, GA

Comments

  • MickeyMickey Posts: 14,016
    edited November 2012

    Is this a cooked ham or raw ham?

    95% guess is cooked.......

    Salado TX Egg Family: 2 Large and a very well used Mini.... 5th Salado EggFest is March 14, 2015

  • MayberryMayberry Posts: 426
    Not sure...haven't bought it yet. This is my first attempt. What do you suggest?
    Athens, GA
  • billyraybillyray Posts: 1,116
    edited November 2012

    Here's one from thefood network, sub BGE for oven.

    Ingredients

    For the glaze:

    For the ham:

    • 1 (8 to 10-pound) smoked, unglazed ham
    • Whole cloves

    For the salsa:

    • 1 red jalapeno, seeded and finely diced
    • 1 pineapple, peeled, cored and quartered
    • 2 mangos, peeled and cored
    • 1 red onion, minced
    • 2 tablespoons olive oil
    • 1/2 lemon, juiced
    • Salt
    • Pepper

    For the glaze:

    Directions

    Heat the olive oil over medium heat in a large saute pan. Once heated, add the onions and garlic and saute until the onions become translucent. Remove pan from the heat and carefully add cognac (the alcohol can flame up). Return the pan to the heat and let reduce for 2 minutes. Add mustards, pineapple juice, apple juice, brown sugar and honey. Season, to taste, with salt and pepper. Turn down heat to low and allow to reduce by 1/3, about 15 to 20 minutes. Set aside.

    For the ham:

    Preheat oven to 350 degrees F.

    Slice ham diagonally approximately 1 1/2 to 2-inches deep. From left to right and then right to left, making diamonds on top of ham. In each point of a diamond, press in a clove. Place ham in roasting pan, on cooking rack. Add small amount of water to base of pan to keep drippings from burning. Place in oven and bake for 1 1/2 hours.

    For the salsa:

    Preheat an oiled grill pan over medium-high heat.

    Grill the pineapple and mango slices until grill marked and caramelized, about 2 to 3 minutes per side. Remove and let cool, then slice fruit into 1/2 by 1/2-inch. Toss in large bowl, with the remaining ingredients to combine. Season with salt and pepper, to taste. Set aside.

    Liberally apply mustard glaze to ham and bake the ham for another 30 minutes or until the glaze begins to turn brown and caramelize. Remove, cover with foil and let rest for 10 minutes. Slice and serve with salsa.

    Felton, Ca. 2-LBGE, 1-Small and waiting on a mini
  • MickeyMickey Posts: 14,016

    Get a cooked ham. One of the best is Cooks Ham.

    NAKED HAM / SMOKE ONLY

    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 short while 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 burbon, maple syrup, 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 lots of pecan and cherry chunks. Cooked at 300 till 145/155. I did score the ham deep.

     

    imageimage
    photo-1196[1].jpg
    480 x 640 - 77K
    photo-1931[1].jpg
    480 x 640 - 54K
    Salado TX Egg Family: 2 Large and a very well used Mini.... 5th Salado EggFest is March 14, 2015

  • MayberryMayberry Posts: 426
    Okay, after looking around online, I think I'll go with a pre-cured cooked ham. How long should I expect, per pound? Egret's looks to be only 5 hrs or so for a 10 lb ham. Does this sound right?
    Athens, GA
  • gdenbygdenby Posts: 4,199
    A pre-cured cooked ham only needs the time to bring it back to warm, 140F-ish. It could be eaten cold. I'd expect a much shorter time. Maybe 2 hours w. dome 350F.
  • fishlessmanfishlessman Posts: 15,839
    use egrets recipe, and the cooking directions on the ham you buy, temps and times will be on the ham. be careful when buying the ham, some are spiral cut, you dont want that one
  • Fresh ham, cooked without curing is pork roast, just so you know.
    Pasquali Luciano
    Buon appetito to all the BGE family
    XLBGE, LBGE, MBGE and lots of toys

  • jlsmjlsm Posts: 726
    Fresh ham, cooked without curing is pork roast, just so you know.
    When my husband's father died, a friend of the family smoked a fresh ham for us. It was really tasty. 
    *******
    Owner of a large and a beloved mini in Philadelphia
Sign In or Register to comment.