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Naked Ham

I'm doing a Naked Ham for the first time tonight, and want to get an idea of how far ahead to start.  It's 11 pounds, so will 300 degrees be in the neighborhood of four hours?  Thanks for the help!. 

Comments

  • Mattman3969Mattman3969 Posts: 6,479
    I did a 10lb for TG and it took about 3 1/2hrs at 325-350

    -----------------------------------------


    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
  • School me here please. What is a naked ham?
    Nowhere Indiana
  • MickeyMickey Posts: 17,539
    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. image
    Salado TX Egg Family: 2 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • MickeyMickey Posts: 17,539
    School me here please. What is a naked ham?

    See above. image
    Salado TX Egg Family: 2 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • flynnbobflynnbob Posts: 645
    I have made 2 attempts and am still learning.  More comments on this thread.  I have learned not to overcook.

    Milton, GA.
  • MickeyMickey Posts: 17,539
    flynnbob said:
    I have made 2 attempts and am still learning.  More comments on this thread.  I have learned not to overcook.


    Pull at 135, it will still get to 140.
    Salado TX Egg Family: 2 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • LDRLDR Posts: 299

    Here's what I found:

    11.13# Cooks half ham

    Egg was raised indirect with legs up and a foil drip pan with some water in it.

    Ozark Oak with Apple wood

    Started at 2:10 and it was around 40 degrees outside

    Held 310 degrees at the grid throughout

    One hour in, internal temp was 63

    Two hours in, internal temp was 111

    At two hours and fifty minutes, pulled from the egg at 138 degrees

    Foil, towel, cooler for an hour, and the temp was 137 when I brought it out to slice

    It was very moist.

    This cook time seemed pretty short.  The ham did have a fairly large cross-section, so maybe that sped it along.

     

     

  • Are you guys using a fully cooked ham or a raw ham?
    XL Owner
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