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Smoked a Maple Glazed Ham
Smoked one of Malcolm's on HowToBbqright website. His Maple smoked whole ham, smoked with Cherry wood was awesome. I would highly recommend this for a Christmas dinner.
Comments
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That's a mighty fine looking ham my friend.
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
This looks awesome! I would love to know the method/ recipe?Charlotte, Michigan XL BGE
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Question if anyone can answer, I'll be doing 2 Snake river farms boneless hams in this manner for Christmas Eve. I'll be a guest at my sisters house. I'll be arriving about an hour to an hour and a half prior to dinner being served. Do I just finish them here at home completely and cooler them there. Or would I be best off cooking to 135 and then glazing them at her place after they sit for about an hour. Laughing, she has my old gasser and a regular oven. I would appreciate any suggestions. Thanks.
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Grillmagic said:This looks awesome! I would love to know the method/ recipe?
Dmcak. -
I would think to cook them complete at one. Foil and cooler them while hot for the ride. Then if you need to you can warm them up when you arrive. Happy HolidaysMoleman said:
Question if anyone can answer, I'll be doing 2 Snake river farms boneless hams in this manner for Christmas Eve. I'll be a guest at my sisters house. I'll be arriving about an hour to an hour and a half prior to dinner being served. Do I just finish them here at home completely and cooler them there. Or would I be best off cooking to 135 and then glazing them at her place after they sit for about an hour. Laughing, she has my old gasser and a regular oven. I would appreciate any suggestions. Thanks.
Moleman said:Question if anyone can answer, I'll be doing 2 Snake river farms boneless hams in this manner for Christmas Eve. I'll be a guest at my sisters house. I'll be arriving about an hour to an hour and a half prior to dinner being served. Do I just finish them here at home completely and cooler them there. Or would I be best off cooking to 135 and then glazing them at her place after they sit for about an hour. Laughing, she has my old gasser and a regular oven. I would appreciate any suggestions. Thanks.
Moleman said:Question if anyone can answer, I'll be doing 2 Snake river farms boneless hams in this manner for Christmas Eve. I'll be a guest at my sisters house. I'll be arriving about an hour to an hour and a half prior to dinner being served. Do I just finish them here at home completely and cooler them there. Or would I be best off cooking to 135 and then glazing them at her place after they sit for about an hour. Laughing, she has my old gasser and a regular oven. I would appreciate any suggestions. Thanks.
Dmcak. -
dmack said:Grillmagic said:This looks awesome! I would love to know the method/ recipe?
Thanks!Charlotte, Michigan XL BGE -
Looks great
Kansas City, Missouri
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