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Ham

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DougC
DougC Posts: 4
edited November -1 in EggHead Forum
Need help on smoking a ham for the first time. Its 9.75 lbs. Can someone tell me how long to cook it and at what dome temp?

Thanks,
Dougc
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  • Braumiester
    Braumiester Posts: 134
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    I cook mine @250°dome to a internal of 150°. This is assuming you are talking about a green ham that you cured yourself.
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  • DougC
    DougC Posts: 4
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    This is a spiral ham that has been cured and cook.
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  • Sir Brisket
    Sir Brisket Posts: 21
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    I had a spiral maple glazed ham that I did on my XL 2 weeks ago. I just followed the oven temps and time on the directions that came withn the ham. I thru in a few hickory chips to give a bit of smoke flavor. If I remember right I cooked it at 250 for 15 minutes per pound. after 2.5 hours it was up to temp I pulled it off raised the egg temp and put the glaze on the ham. them put it back on the egg for another 10-15 minutes. It came out eggcelant. had a good smoke flavor along with the nice maple glaze. I will be doing this again sometime.

    Terry
    Blue Springs, MO
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  • Richard Fl
    Richard Fl Posts: 8,297
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    Thanks to Egret, I only do them this way and never look back.

    Pork, Ham, Bourbon, Maple, Spiral Cut, Richard Fl


    Ready to Cook
    HAM100_2508M.jpg

    Ready to Serve
    PLATED-2.jpg


    BE WATCHFUL AS THE SPIRAL CUT WILL DRY OUT IF COOKED TO LONG.

    INGREDIENTS:
    10-12 lbs Cooked, ready to eat ham (bone-in Butt or Shank section)
    1/2-1 cup Maple Syrup
    Cherry and Apple Chunks
    Maple-Bourbon Paste
    2 Tbs Pure Maple Syrup
    2 Tbs Freshly ground Black Pepper
    2 Tbs Dijon or Honey-Dijon Mustard
    1 Tbs Bourbon
    1 Tbs Vegetable Oil
    1 Tbs Paprika
    1 Tbs Onion Powder
    2 tsp coarse Salt, either kosher or sea salt




    Procedure :
    1 The day before smoking, place ham in a pan flat side down. Inject in multiple
    2 locations with maple syrup (use more than 1 cup if it will take it).
    3 Smear the Maple-Bourbon Paste all over the exposed surfaces (except flat side).
    4 Cover loosely with plastic wrap and put in refrigerator until ready to smoke (You
    5 can remove ham from refrigerator up to one hour before cooking).
    6 Cooking
    7 Stabilize egg at 250° with plate setter (legs up) regular grid with raised grid
    8 attached. Put 3 or 4 good size chunks of wood on coals, then place ham on raised
    9 grid. Cook until internal temperature reaches 140° (this should take about 5 hours).
    10 I, sometimes, inject with more maple syrup about one hour before ham is done.


    Recipe Type
    Main Dish, Meat

    Recipe Source
    Author: John Hall (egret)

    Source: BGE Forum, Richard Fl, 2009/02/15

    2008/10/21
    Egret--This really is good if I say so myself. I got the maple-bourbon paste recipe off this forum from some unknown source, but, it provides a perfect balance of heat when coupled with the maple syrup infused ham.

    2009/02/15---Richard Fl-- Basted 3 hours before cook and did not inject only cut many little slits. Used a 10# spiral cut and pulled at 140, 3 hours into cook. Indirect on SBGE at 250F, maple wood. Due to spiral cut will pull at 135 next time as some of the edges were a little dry.

    2009/11/26--Richard Fl- Took an 11 pound spiral cut, marinated 3 hours, cooked 250F indirect with apple wood. Used Pixie Dust for the onion and paprika seasoning. After 2 1/2 hours shut the Large BGE down and placed commercial glaze on ham, cinammon/sugar. Let sit in BGE for 30 minutes and then pulled. Internal 138F another eggcelent ham.

    BGE Florida Eggfest '07, Egret
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