Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
It doesn’t get much hotter than the EGG cookin’ in July! Make sure to keep yourself hydrated with a bit of whatever you’re using for the Beer Can Chicken. Ice Cream Sandwiches are also a great way to stay cool. Looking for some great ideas for a summer cook out? Try out a Pimento Cheeseburger or Dr. BBQ’s Spare Rib Surprise. Just don’t be surprised if your neighbors stop by for a quick bite when they smell what you’re cooking!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

Ham on the egg

Hello eggers,
I am thinking about Christmas dinner, and thought about doing a ham. Anybody done one one the egg? A good sized one, maybe 350 for a few hours. Any tips or pointers?[p]Dana

·

Comments

  • stikestike Posts: 15,597
    Dana,
    easiest thing is to heat it up just like you would in the oven. maybe toss in a little extra smoke.
    same time and temps.[p]careful with the spiral cuts, they will dry out.
    if you foil them before cooking, there's no sense doing them in the egg, because you'll get no benny from the smoke.[p]if you do them without the foil, they tend to dry...

    ed egli avea del cul fatto trombetta -Dante
    ·
  • Dana,

    What strike said!

    I do mine at 325, about 2hrs for a large. Don't forget the wood chunks or chips for smoke.

    Merry Christmas.
    ·
  • ALAL Posts: 80
    Stike, what about having it in foil most of the cook, and then when it is almost done taking the foil off so it gets some smoke?
    ·
  • stikestike Posts: 15,597
    al,
    yeah
    ooops shoulda said that i guess![p]a little smoke will go a long way

    ed egli avea del cul fatto trombetta -Dante
    ·
  • Dana,
    I did a Smithfield ham (butt)from Kroger for Thanksgiving and it was the BEST ham I ever tasted. I cooked on the BGE and used the time and temp that was recommended on the label. I covered the cut end with foil and secured with toothpicks to keep that exposed meat from getting too dry. I used the plate setter, drip pan with water and v-rack. I put the ham fat side up according to the package. During the last 30 minutes I put a glaze of brown sugar, mustard and pineapple juice on the ham. It was wonderful. It had a good smoked flavor, but was not overly smokey.

    ·
  • JimEJimE Posts: 158
    Dana,
    Do Dr. Chicken's Double Smoked Ham. You won't be sorry....

    ·
Sign In or Register to comment.