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Ham anyone

edited 8:00AM in EggHead Forum
Has anyone had any success w/ ham on the bge?

Comments

  • djm5x9djm5x9 Posts: 1,342
    Matt:[p]I have had very good success with pre-cooked hams smoked direct at 200º dome to an internal of 140º. On a BGE make sure to use an elevated grid. I prefer whole hams, but halved work well too. Forget spiral cut hams, as they will dry out.
  • LuderLuder Posts: 31
    Matt,[p]This was posted on the message board earlier today. Looks very good.[p]Luder
    [ul][li]Smoked Ham[/ul]
  • LuderLuder Posts: 31
    Matt,[p]Tell you what, since I am not smart enough to link to it, you will just have to go and find it yourself. Go to Size Question posted by VOLinVA on August 24, 2004 at 18:42:50: and read the post by mad max beyond eggdome on August 25, 2004 at 07:08:46. The picture looks great and will hopefully help you out.[p]Luder
  • Matt,
    Just happen to have one on right now. Cooking @ 220 to 150 to 160 internal. I ususally inject them with chicken broth. Sounds funny but it works for me. They make great lunch meat! Good luck! Craig.

  • ChefRDChefRD Posts: 438
    Matt,
    This is probably one of the best there is, everyone I know really loves it.
    I questioned adding coffee (for my taste) , but don't worry about it as the ham is eggsellent!
    Try this.[p]HTH,
    ChefRD.

    [ul][li]Dave's Double smoked Ham.[/ul]
  • RRPRRP Posts: 21,826
    ChefRD and anyone else reading this...trust me, this recipe is a WINNER! I make no bones about having used it this past June and I took home first place honors of nearly $200 in gift certificates and merchandise which included a coveted "not for sale" BGE embroidered blue denim shirt.
    As for ChefRD's comment about the coffee in the glaze that is what gives a stand up and be counted twist to the taste to the glaze which people rave about, yet don't associate with coffee as it takes on a different flavor.

    L, M, S, &  Mini
    And oh yes...also a 17" BlackStone gas fired griddle! 
    Ron
    Dunlap, IL
    Re- gasketing AMERICA one yard at a time!
  • eggoreggor Posts: 777
    RRP,
    dittos on daves recipe. ive done it twice. next time, i will skip the injection and tent in foil to cut back the smoke flavor,

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