Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Brined and Smoked Ham

Lee2Lee2 Posts: 38
edited 10:33PM in Pork
• 5 lb Boneless fresh ham• 2 Tbs Allspice berries
• 8 Oz Kosher salt• 8 Cup Water
• 8 Oz Dark brown sugar• Apple juice
• 1 Tbs Saltpeter• Whole cloves
• 3-4 Tbs Black peppercorns
• 3-4 Tbs Whole cloves

InstructionsPrepare brine mixture by heating all ingredients except ham, apple juice and final whole cloves. Stir to dissolve sugar, salt and saltpeter. You may also add 3 or 4 whole bayleaves, broken, to this mixture. When the mixture cools, pour into a non-reactive container and add the ham. Place a saucer and a mug full of water on top of the ham to keep it submerged in the brine. Refrigerate for one week. When ready to smoke, remove the ham from the brine and rinse very well with cold water. Place ham in a V-rack and put rack into a drip pan. Add apple juice and several whole cloves to the drip pan.
Bring Egg temperature to 450°. Add soaked hickory and apple chunks to the coals. Place drip pan containing the ham onto the grate. Adjust dome temperature to 350° and smoke for approximately six hours or until internal temperature of the meat reaches 180°.NotesNumber of Servings: Time to Prepare:
Sign In or Register to comment.
Click here for Forum Use Guidelines.