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Smoking a ham
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New egg owner smoking a ham for Thanksgiving for first time. I've read all the posts and have a couple of questions. First, (I do not have a raised grid yet) is it best to place the ham directly on the grid with or without a drip pan and if drip pan is best, what is advice for water/juice or other liquid in the pan? Second, what is the advantage/disadvantage of putting the ham in a roasting pan vs over a drip pan? Thanks for any advice/tips.
Comments
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I just did a ham earlier this year. Put the place setter in with legs up, then a drip pan with water, then put the grid in and put the ham on it. The drip pan with water is only so the drippings don't burn and give off a nasty smell/flavor.
I thought "ham" was just "ham" until I tried this recipe, incredible!! Guests were raving about it!
http://www.foodnetwork.com/recipes/alton-brown/city-ham-recipe/index.html
Packerland, Wisconsin -
Thanks again! The ham turned out great following your advice. I went with the Alton Brown recipe. One thing I noticed that I will probably do differently next time - I smoked the ham on the egg at 250 until it reached 130 (about 4 hours), peeled off the skin/fat, applied the 4 ingredient "crust" and put it back on the egg at 350 until it reached 140. In Alton's recipe, this should take about 1 hour but only took about 35 min on the egg & the "crust" kind of just melted on the ham - not crunchy but gooey. I thought maybe it would set up overnight, but it did not - stayed gooey. Next time I think I will move the ham to a roasting pan & finish in the oven for that last hour to firm up the crust.
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Glad it turned out OK for you. I don't recall mine turning gooey?
Been meaning to try this again though. I'll let you know if I can keep the crust "crusty".
Packerland, Wisconsin
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