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Easter Ham - Attempt #4

Wife informed me today that I am in charge of Ham for Easter dinner.  After my last several attempts with hams on the LBGE, I still do not have the process down. So here is what I am going to try based on my past attempts (on the dry side) and everyone's previous input:

Going to Target to see if I can find a Cook's ham (Been using Publix in the past)
Will use the AR to get higher in the dome
I am thinking 325 indirect and pulling at 135 degrees

I just do not want to overcook the thing.  I know there is a debate about direct and indirect so I am trying to err on the safe side. I really appreciate how the wife puts me on the spot for Holiday meals with guests!
Milton, GA.

Comments

  • Did this last fall and it was one of the best hams we'd ever eaten. Plan on doing it again for Easter.image
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
  • BOWHUNR
    BOWHUNR Posts: 1,487
    I do them every Easter.  I use a Cook's bone-in shank in the 10-12 pound range.  Place the ham cut side down in a disposable pan and add a half inch or so of apple juice.  On to the egg at 250 indirect with a couple chunks of apple and cherry.  After one hour I tent the ham in foil and bump the temp up to 350 until the internal temp is 140.  Remove, FTC for an hour and serve.

    Mike

    I'm ashamed what I did for a Klondike Bar!!

    Omaha, NE
  • ElCapitan
    ElCapitan Posts: 154
    Mike is that Cook's ham already cooked and smoked before putting it in the BGE?
    XL Owner
  • PNWFoodie
    PNWFoodie Posts: 1,046
    That looks super yummy!
    XL, JR, and more accessories than anyone would ever need near Olympia, WA
    Sandy
  • flynnbob
    flynnbob Posts: 665
    I went on the Cooks website and under where to buy they had Target.  Went to Target today but they only carry Cooks ham steaks.  I looking at some alternatives - Maybe Costco - I would prefer a spiral sliced as I am also cooking 2 rump roasts which I will have to carve but maybe a non sliced ham could be the ticket - Can always slice everything on my meat slicer. That ham looks mighty good TOTN.
    Milton, GA.
  • ElCapitan
    ElCapitan Posts: 154
    Did this last fall and it was one of the best hams we'd ever eaten. Plan on doing it again for Easter.image
    This is what I did today and it was great.  I scored it too deep but otherwise it was the best ham I've ever had.  I cooked it at 350 until it was 140.  
    XL Owner
  • flynnbob
    flynnbob Posts: 665
    ElCapitan said:
    Did this last fall and it was one of the best hams we'd ever eaten. Plan on doing it again for Easter.image
    This is what I did today and it was great.  I scored it too deep but otherwise it was the best ham I've ever had.  I cooked it at 350 until it was 140.  

    ElCapitan said:
    Did this last fall and it was one of the best hams we'd ever eaten. Plan on doing it again for Easter.image
    This is what I did today and it was great.  I scored it too deep but otherwise it was the best ham I've ever had.  I cooked it at 350 until it was 140.  
    Maybe that's the ticket.
    Milton, GA.
  • flynnbob
    flynnbob Posts: 665
    OK.  This is what I ended up with.  A 16lb Publix whole spiral sliced ham.  She spoke to me from the meat counter.  I am going indirect in the pan at 325 wit a little apple juice per @bowhunr recommendation.  Will post the results later.


    image
    Milton, GA.
  • buzd504
    buzd504 Posts: 3,824
    Good luck!
    NOLA
  • calracefan
    calracefan Posts: 606
    Make sure you remove the plastic plug from the sliced end ! They are usually clear and do melt !

    Ova B.
    Fulton MO
  • yzzi
    yzzi Posts: 1,843
    I have a 13 pounder on now. The temp got away from me and I burned the outside a bit :-/ and it's completely uneven in temp. I'm sure it'll still taste good at least. Oh well. You win some and you lose some.
    Dunedin, FL
  • flynnbob
    flynnbob Posts: 665
    Here is the final result.  Kept covered in the pan for almost 2 hours with the apple juice in the bottom.  Pulled at a little over 100 and let rest.  It was to die for.  My daughter and her friends enjoyed it as well as the parents.  Also did 2 rump roasts in the oven.  A very good Easter.

    imageimage
    Milton, GA.