fresh hams

Unknown

Has anyone done fresh hams on the egg? Curious as to how big and how long the cook.

Uncle Phil

Chef Barney,
Ham and Eggs... Has a nice ring to it. I think it will catch on.
I too would like to try a Ham on the egg. Each year for Christmas gifts I give smoked hams and they are really a treat.[p]Uncle Phil

Sundown

Chef Barney,
Treat you fresh ham just like you would a roast beef. It's not going to come off the Egg looking like those mutant things you find in the market.
We've done several over the last few years and they were great. Very distinct pork flavor. I usually roast it at about 400º for a few minutes then bring it down to 300º - 325º and cook to an internal temp of about 140º - 150º remove from MR. Egg and let it rest for a while. We always save the bone for pea soup and I get rave reviews for that too! Good luck and let us know how you do.

clausenk

Uncle Phil,[p]A fresh ham is the uncured rear leg of the pork animal. Makes a killer roast, but not what Dr Suess had in mind.[p]Clausen

Greendriver

Sundown,
have you ever had a coca cola ham (leg) cook to heck and back, falling off the bone, so much so that you can basically pull it like pulled pork? If not your missing it and you can do it easily in the egg. How easy? Cook it just like "pulled pork - boston butt" lo n slo and to internal of 195, but you need to inject some flavoring into it I think (just inject anything you think goes good with ham).