Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
In-bone ham attempt
Options
Pilcher Man
Posts: 87
Need advice, first time cook on in-bone ham. size:15# raw ham. Need temps., time-vs-weight on Xtra bge. Indirect heat? Pan? Should I inject and with what? Other tips appreciated. Thanks
Comments
-
When you say raw, is that fresh?
-
I'm sorry, yes, I meant fresh. Thanks
-
I’m a bit out on this, wondering about a cure or not? BUT…Either way…
Curing or braining your fresh ham shouldn’t have any effect on the roasting of it.
My rule of thumb is to roast indirect (plate setter legs up with a drip pan)at 300 – 325 F. for about 20 minutes / lb. BUT…The most important part of this whole endeavor is still the finish temp.
I pull a fresh ham at 160 F. and when rested it will still go to at least 165 F. or better. I strongly feel that the resting is best done with a wrap or tent of foil. This rest should be a min. of 5 minutes, but can certainly be longer..
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 312 Health
- 292 Weight Loss Forum