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Naked Ham A New Way (for me)

When I always did Egerts Ham I used spiral hams as fingers got more sauce in than injection in non-spiral. Now I have went to only doing Naked Hams I use half hams, bone in non-spiral hams scored really deep. Going to see how a spiral ham will work as a Naked a Ham this weekend. My only worry is drying out. We will see and I will post pics Sunday. Photobucket Pictures, Images and Photos
Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

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Comments

  • HoovHoov Posts: 258
    You can't make me wait until tomorrow to see the results! Way to keep us on our toes: "I'm cooking something delicious ... sometime in the future"
    - Proud owner of a Large BGE
    - Norman, OK
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  • Thanks!!!
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  • calikingcaliking Posts: 6,797
    Any reason for doing a spiral-cut instead of an uncut? I've done a spiral-cut ham a few times in the past, without realizing that an uncut ham would be less likely to dry out The hams came out ok, but next time I think I'll try an uncut ham.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • Richard FlRichard Fl Posts: 7,843

    I pull around 140F internal and it usually takes about 3 hours.

     

    http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=734577&catid=1

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  • MickeyMickey Posts: 16,277
    edited November 2013
    caliking said:
    Any reason for doing a spiral-cut instead of an uncut? I've done a spiral-cut ham a few times in the past, without realizing that an uncut ham would be less likely to dry out The hams came out ok, but next time I think I'll try an uncut ham.
    Just to see. Egerts (IMO) is better in spiral. Dry is what I am worried about.
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

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  • jaydub58jaydub58 Posts: 1,538
    Really looking forward to seeing how this comes out, Mickey!
    John in the Willamette Valley of Oregon
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  • MickeyMickey Posts: 16,277
    Picked up a 8lb Cooks spiral cut to cook Sunday morning. Will keep close eye on it after 130.
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

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  • henapplehenapple Posts: 14,276
    Nice...
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • shtgunal3shtgunal3 Posts: 2,902
    I only buy uncut shank portion hams.

    ___________________________________

     

     LBGE,SBGE, and a mini makes three......Sweet home Alabama........ Stay thirsty my friends .

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  • calikingcaliking Posts: 6,797
    @henapple - pants... For the love of God, the pants!

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • @henhapple - I am VERY upset that you used the image of me without my permission. I am mortified and truly embarrassed ..........


    Springram
    Spring, Texas
    LBGE and Mini
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  • henapplehenapple Posts: 14,276
    Where's your kilt?
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • I am having dry cleaned for Salado.


    Springram
    Spring, Texas
    LBGE and Mini
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  • henapplehenapple Posts: 14,276
    Not extra starch I hope...
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • MickeyMickey Posts: 16,277
    Sunday morning after 2 hours. image
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

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  • Please let us know how you think it compares with non-spiral sliced.  I have a Cook's spiral sliced ham in the freezer and I've never cooked one before.  Bought it in Salado, based on your previous posts.
    Kelley 
    Egging with NoJokeSmoke (Bruce) in SW Austin, Texas
    BGEs: XL, Medium and Mini
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  • MickeyMickey Posts: 16,277
    Will use spiral from now. So easy, so good. image
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

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  • Has anyone here ever cooked a raw ham?  I would think that has more potential (brining, smoke, etc.)

    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious

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  • Has anyone here ever cooked a raw ham?  I would think that has more potential (brining, smoke, etc.)

    yep. Best ever. I'll find it. Did if for Thanksgiving last year and I'll never go back.



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  • http://eggheadforum.com/discussion/1145736/centex-gettin-weird-with-the-pig-parts#latest

    I can post the recipe if needed. It's verbatim from the Charcuterie book if you have that. Really, really good ham.



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  • henapplehenapple Posts: 14,276
    Recipe me...
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • henapple said:
    Recipe me...
    Buy the book................

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  • just posted it on it's own thread so it's searchable. Total ripoff right from the book.



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  • jaydub58jaydub58 Posts: 1,538

    @Mickey, your ham looks great!

    How about details on heat, time and final temp?

    TIA!

    John in the Willamette Valley of Oregon
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  • jlsmjlsm Posts: 845
    I did a fresh ham a la Charcuterie once and never again – not worth the trouble, in my book. I would probably think differently if I had an extra refrigerator.
    *******
    Owner of a large and a beloved mini in Philadelphia
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  • jlsm said:
    I did a fresh ham a la Charcuterie once and never again – not worth the trouble, in my book. I would probably think differently if I had an extra refrigerator.
    I did mine in a cooler..............

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  • henapplehenapple Posts: 14,276


    henapple said:

    Recipe me...

    Buy the book................

    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • grege345grege345 Posts: 3,371
    So it's a spiral ham all lathered up with the maple recipe? Cooked to 140?
    LBGE& SBGE———————————————•———————– Pennsylvania / poconos

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  • MickeyMickey Posts: 16,277
    grege345 said:
    So it's a spiral ham all lathered up with the maple recipe? Cooked to 140?
    No Sir. It is Naked. Nothing at all except smoke. Wood was sugar maple and cherry. Cooked at 300 pulled 135 for this spiral ( was worried about drying ). Once more nothing, no S&P.
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

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  • MickeyMickey Posts: 16,277
    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. Looking at 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 Sugar Maple and cherry chunks. Cooked at 300 till 135. I did score the ham deep. Cooked indirect. New item: just did spiral and worked out fine.
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

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