Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Spreading the love this Valentine’s Day with your EGG? Virginia Willis’ three course menu is perfect for a date night! February is also National Chocolate Lover’s Month, so don’t feel guilty if you’ve been cooking a little more dessert than usual on your EGG. If you’re looking for something a little more savory than chocolate, try some Roasted Chicken Flatbread or Pork Tenderloin with Honey Mustard.

Big Green Egg headquarters has moved - come visit our new showroom and check out the History of the EGG Museum and the Culinary Center too!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Fresh Whole Ham

NU2BBQNU2BBQ Posts: 98
edited 2:07PM 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?


  • 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°.

  • 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.