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What will you be egg'ing for Easter?
it appears we will be hosting our first holiday since we have had kids... mixed reaction as I enjoy cooking on the egg but with 3 1/2 yr old twins and an 18 month old, time is at a premium around here.
it will be some of the the in-laws coming over... about 6 adults, a teenager and an almost not a teenager. the good news is, I have full reign over the menu... so if I want to make this our first and last holiday we will have the bare minimum... very tempting to tell you the truth and the wife didn't flinch when I said it
with that said I will probably cave in and do the right thing and try to do it right... I will probably be responsible for the main dish and tell everyone else bring the sides... thought about a turkey but then thought about just doing a couple of whole turkey breasts or ham or something.
haven't done a ham yet- best place to pick one up I would assume is the butcher?
anyone have their menus planned out already?
Comments
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Egret Ham is not a time intensive main course. Mad Max turkey is more time intensive. You could probably do a breast and ham on an XL. Tight fit on a large.
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Keep it simple. Spiral sliced Ham from the store and kielbasa. And wings for apps on the egg. My twins are grown. I know the work they are. And they don't get any easier as they get older.XL Walled Lake, MI
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I haven't tried Egret ham but I made the one thar @Dyal_SC posted (http://eggheadforum.com/discussion/1159303/cherry-cola-and-honey-glazed-ham-pix#latest )
The whole family thought this was a winner...and it has been requested again...prep was about 30 minutes...then it was just an occasional basting... My Mom in law ate the leftovers every day for a week...it was great.
I underestimated the size of the pan for the glaze and made a mess and skipped the cloves because I don't care for them... but we will be hitting this one for easter...Making the neighbors jealous in Pleasant Hill, Ia one cook at a time... -
Might hafta do another Mechoui of Lamb with Berber Spices. Did that last Easter after @jfm0830 told me about it. It was a delicious recipe!
http://eggheadforum.com/discussion/1150059/mechoui-of-lamb-with-berber-spices
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so.. those hams are already cooked, and you are just reheating on the egg?
XL Walled Lake, MI -
Prime Rib here._________________________________________________Don't let the truth get in the way of a good story!Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
Green Man GroupJohns Creek, Georgia -
berndcrisp said:Rabbits.
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Adam perry lang's butterflied lamb. Want something that can be cooked quickly after church.
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I am not doing Easter cook on my Egg, but I am doing a Babby Shower Brunch for one of my nieces on the Saturday before and doing Bacon Wrapped Stuffed Jalapeno's, Bacon wrapped Scallions, Apple and Peach Enchalidas, and Smoked Chicken Salad.
Large, soon to have another size TBD
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stevesails said:
so.. those hams are already cooked, and you are just reheating on the egg?
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I used fully cooked ham for egret's ham
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XLBalco said:stevesails said:
so.. those hams are already cooked, and you are just reheating on the egg?
I did this as well, results were really good.They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
I think a ham is a great choice for an easy cook. You are correct that you start with a cured/ready to eat ham for these recipes, so they are really easy. Basically you are just warming it up and putting some kind of glaze on it. Below is @Egret's recipe mentioned before. I think the cherry cola one from @Dyal_SC looks killer as well.I doubt you need to go to a butcher...around Easter the grocery store shelves will be stocked with hams.INGREDIENTS:
Maple-Bourbon Paste (recipe follows)
10-12 Lbs. Cooked, ready to eat ham (bone-in Butt or Shank section)
1/2-1 cup Maple Syrup
Cherry and Apple Chunks
Maple-Bourbon Paste
2 Tbs Pure Maple Syrup
2 Tbs Freshly ground Black Pepper
2 Tbs Dijon or Honey-Dijon Mustard
1 Tbs Bourbon
1 Tbs Vegetable Oil
1 Tbs Paprika
1 Tbs Onion Powder
2 Tsp. coarse Salt, either kosher or sea salt
Procedure :
1 The day before smoking, place ham in a pan flat side down. Inject in multiple
2 locations with maple syrup (use more than 1 cup if it will take it).
3 Smear the Maple-Bourbon Paste all over the exposed surfaces (except flat side).
4 Cover loosely with plastic wrap and put in refrigerator until ready to smoke (You
5 can remove ham from refrigerator up to one hour before cooking).
Cooking
1 Stabilize egg at 250° with plate setter (legs up) regular grid with raised grid
2 attached. Put 3 or 4 good size chunks of wood on coals, then place ham on raised
3 grid. Cook until internal temperature reaches 140° (this should take about 5 hours).
4 I, sometimes, inject with more maple syrup about one hour before ham is done.Which came first the chicken or the egg? I egged the chicken and then I ate his leg. -
For Easter, I plan on cooking an uncooked Ham, but not on my Egg. I bought a new wireless thermometer for rotisseries that I want to give a spin, so I'll be cooking a Ham on my propane BBQ on the rotisserie following the internal meat temp via the wireless.Large BGE in a Sole' Gourmet Table
Using the Black Cast Iron grill, Plate Setter,
and a BBQ Guru temp controller.
Medium BGE in custom modified off-road nest.
Black Cast Iron grill, Plate Setter, and a Party-Q temp controller.
Location: somewhere West of the Mason-Dixon Line -
picked up a ham today and will be giving this a go tomorrow
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Egret ham is an Easter favorite around hereLBGE& SBGE———————————————•———————– Pennsylvania / poconos
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Yep...fully cooked ham here...bone in...Making the neighbors jealous in Pleasant Hill, Ia one cook at a time...
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ham is on.. so 140 is the internal temp you shoot for with it being cooked already?
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Yup. Did you go Egret style?LBGE& SBGE———————————————•———————– Pennsylvania / poconos
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first go at a ham and it came out pretty good. definitely will do the same for easter. thanks for the input and the recipe egret!
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Rack of lamb, leg of lamb, or prime rib. Still deciding.Justin in Denton, TX
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