Ham on the Egg

Looty

Got a pre cooked spiral cut ham from Aldi and want to do it up on the egg.  Any suggestions on the prep of the ham, temp, cook time and what to use in the smoke?
It came with a glaze packet but I am not a huge fan of sweet on my meat.

I went with the spiral cut thinking better smoke flavor penetration, but then got to thinking it may dry it out faster. Thoughts?
Planned on using cherry and apple as my smoke, cooking indirect, in the upper 200's until 140 internal temp (3 or so hrs).

Thanks

Dave in Florida

Here are two options.

Grandpas Grub recipe: This I did last year and it was very good.   http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=1184036&catid=1#

Egrets Ham: I had this one at the Florida Eggfest and it also was very good.  http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=734577&catid=1

gdenby

I did a spiral cut at Christmas a'la Egret. Came out just fine. Outside, a little crispy, and baconey, inside moist. When the internal got to 150, I shut the Egg down, let the meat go for another 15 min, brought it in, and served.

Mickey

NAKED HAM / SMOKE ONLY

Let me start that for the past 6 years i have only cooked Egerts Ham (this is an outstanding ham Egged on the BGE).

A short while ago went looking for (did not know this at the time) a naked ham / smoke only. Looking at other ways to do a ham w/o the burbon, maple syrup, brown sugar, NO ANYTHING. Guys this was outstanding ham. It tasted like ham. It was a 7 lb Cooks ham (shank) and NOTHING was put on it (Nothing). Just smoke: both lots of pecan and cherry chunks. Cooked at 300 till 145. I did score the ham deep. Cooked indirect.

 

gtk10583

Haven't tried this but found the recipe on NibbleMeThis website:

http://www.nibblemethis.com/2013/03/how-i-cook-ham-on-grill.html