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Need some help please
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LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .
Comments
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Look around for Egret's Ham. I assume it is precooked. It is the best, am not at my regular 'puter or would send you the link. Oops, just found it.
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Is the ham cured but raw, or cured and cooked, or uncured and raw? If it's already cooked, you're basically heating it up. If it's raw and uncured, it must be cooked hotter than raw and cured.
There should be some cooking instructions on the wrapper. Cook to internal temp. The egg temp isn't that important except to how fast it will cook. I don't recommend using time and temperature as a sole method of cooking - they should be used just as a guide to estimate cooking time.
______________________________________________I love lamp.. -
Here's one I kind of like! :(|)
Egret's Ham
by John Hall (egret)
Ingredients:
Maple-Bourbon Paste (recipe follows)
10-12 # cooked, ready to eat Ham (bone-in Butt or Shank section)
1/2-1 cup Maple Syrup
Cherry and Apple Chunks
Preparation:
The day before smoking, place ham in a pan flat side down. Inject in multiple locations with maple syrup (use more than 1 cup if it will take it).
Smear the Maple-Bourbon Paste all over the exposed surfaces (except flat side). Cover loosely with plastic wrap and put in refrigerator until ready to smoke (You can remove ham from refrigerator up to one hour before cooking).
Stabilize egg at 250℉ with plate setter (legs up) and regular grid on plate setter. Put 3 or 4 good size chunks of wood on coals, then place ham on grid. Cook until internal temperature reaches 140°. (this should take about 5 hours).
Maple-Bourbon Paste:
2 Tbls. pure Maple Syrup
2 Tbls. freshly ground Black Pepper
2 Tbls. Dijon or Honey-Dijon Mustard
1 Tbls. Bourbon
1 Tbls. Vegetable Oil
1 Tbls. Paprika
1 Tbls. Onion Powder
2 tsp. coarse Salt, either Kosher or Sea Salt
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Thanks guys.
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LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .
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nolaegghead said:Is the ham cured but raw, or cured and cooked, or uncured and raw? If it's already cooked, you're basically heating it up. If it's raw and uncured, it must be cooked hotter than raw and cured.
There should be some cooking instructions on the wrapper. Cook to internal temp. The egg temp isn't that important except to how fast it will cook. I don't recommend using time and temperature as a sole method of cooking - they should be used just as a guide to estimate cooking time.What Nola said - if it is a ham, you are just warming it up.Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad! -
Hams are the thigh of the hind leg. They're usually cured and cooked, but they can be cured and uncooked. And they can be uncured and uncooked - those will taste like a shoulder and cook the same way.
______________________________________________I love lamp.. -
@nolaegghead ...it is a hickory smoked, pre cooked, shank portion ham.
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LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .
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Oh, well then, cook to 148F internal. 350 dome if you want it done quick, 250 if you want more smoke time. I don't know the time per pound, probably in the range of 18-25 minutes depending on temp.
______________________________________________I love lamp..
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