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Smoked Picnic ham?

Ok so tomorrow I'm going to cook this on the egg for the fun if it.Now I realize this isn't a butt like your all used to but its all i got...how should I cook it? 250-275 till at 200 internal?

Had pork tenderloin with blackberry sauce tonight it was very good !!
Hows ya gettin' on, me ol cock



Kippens.Newfoundland and Labrador. (Canada).

Comments

  • egretegret Posts: 4,000
    This is my go-to recipe for these :

    Maple-Bourbon 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

    image
  • CANMAN1976CANMAN1976 Posts: 1,461
    Thanks egret that seems like a great recipie.I may have to use Canadian whiskey instead of bourbon but that shouldn't make to much a difference.
    :)
    Hows ya gettin' on, me ol cock



    Kippens.Newfoundland and Labrador. (Canada).
  • CANMAN1976CANMAN1976 Posts: 1,461
    My parents always over cooked pork unfortunately.So 140 internal is what's safe these days even for a large uncooked bone in ham?
    Hows ya gettin' on, me ol cock



    Kippens.Newfoundland and Labrador. (Canada).
  • nolaeggheadnolaegghead Posts: 11,554
    Pork has the same guidelines as beef since trichinosis has been eradicated in commercial pork.  So you can cook it as rare as you want.  The FDA still states cooking your beef and pork to a minimum of 145, and ground beef or pork to 160.  In their book, no one should eat cooked less than medium - medium well - that includes beef steaks.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • egretegret Posts: 4,000
    This looks like a smoked, already cooked, picnic........no need to be concerned about the FDA recommendations! All you really have to do is heat it to your liking......
    image
  • nolaeggheadnolaegghead Posts: 11,554
    I agree with egret - it's already cooked.  Best before Sept 11th. 
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • dougbackerdougbacker Posts: 277
    Do Mickeys "Naked ham", I did one a while back and it was great
    Just score it deep and smoke it....Nothing else, Turned out great


    --------------------------------------------------------
    South Dakota
    KBØQBT
    Large BGE, 
    Mini BGE
    36" Blackstone Griddle
    Phoenix Gasser
    Cyber Q WIFI

    And a deck box full of toy's


  • dougbackerdougbacker Posts: 277
    Here is a pic of it
    Ham Done.jpg
    1280 x 960 - 179K

    --------------------------------------------------------
    South Dakota
    KBØQBT
    Large BGE, 
    Mini BGE
    36" Blackstone Griddle
    Phoenix Gasser
    Cyber Q WIFI

    And a deck box full of toy's


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