Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Fresh Ham Cook Temp?

I have a 20# fresh ham for an early Christmas dinner this weekend.  I'm currently curing it.  By the time I pull it and throw it on the Egg, it will have been in the brine for a week.  I just flipped it last night to make sure that it gets evenly cured throughout.

My question is regarding cook temp.  I've seen recipes that recommend a higher temp than I was really thinking.  I'm planning on smoking with some maple wood chunks, but the recipes I've seen call for a cook temp of 325 to 350.  It doesn't seem like much smoking is going to happen there!  Is there a reason I'm not seeing low and slow recipes for ham?  I'm thinking 225 to 250.


Sign In or Register to comment.