Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
As we round out National BBQ Month, we hope you’ve gotten to try some new recipes that will keep you cooking all summer long. Check out our Smoking Basics Publication. For delicious recipes, try Justin Moore’s BBQ Shrimp, Greg Bate’s BBQ Dr. Pepper Chicken, Bobby Flay’s Chicken Thighs or Dr. BBQ’s new Maple Brined Pork Chops. Need dessert? Finish off your meal with some Planked Twinkies. Get ready for some fun summer happenings!

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

Fresh Whole Ham

NU2BBQNU2BBQ Posts: 98
edited 5:33PM in EggHead Forum
I have a Smithfield Fresh Whole Ham, the label says it's minimally processed. Cooking directions are 350 degrees for 18-20 min/lb, to meat temp of 160 degrees.

Should I believe that?

I was thinking of smoking at 250 for a few hours then cranking it up to 350/375 to finish. I removed the skin and applied a dry rub already. Thoughts/opinions?
·

Comments

  • Grandpas GrubGrandpas Grub Posts: 14,226
     
    Sounds like a good plan, 300  to 350° is a nice cook.

    When I do pre smoked ham I go anywhere from 250° to 350° to 140°.

    GG
    ·
  • if it's a fresh ham, it's essentially a roast. you can cook it either way. it's not going to be a 'ham' though, if you are expecting a cured pink ham.
    ·
  • NU2BBQNU2BBQ Posts: 98
    Stripsteak I know that now and I'll live with what I have, thanks.
    ·
  • NU2BBQNU2BBQ Posts: 98
    Results were very good. I smoked it at 250 for about 7 hours then turned it up to 300 for an hour and again to 350 till it hit 160 degrees, all in all it took just under 9 hours for the 16.7lbs. It was not what the family expected but it tasted great, tender and juicy, they were very happy. I will definitely do this again. Thanks for the help.
    ·
Sign In or Register to comment.