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Whole ham??

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Jonnysouth
Jonnysouth Posts: 162
in EggHead Forum
Guys, I've got a 10lb pre-smoked whole ham ready to put on the grill in a few hrs. Any pointers? The directions say to put in pan with water and cover with foil...this is for the oven...since I'm going on the egg I'm just planning on adding more hickory and just placing it on top of the grill grate until IT is about 160 and then look to cover with maple syrup and brown sugar....sound alright? 
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  • gdenby
    gdenby Posts: 6,239
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    From the description, it is pre-cured. Salted, sugared, smoked, probably had some sodium nitrate added. Maybe dried. Trichina is currently not found in any US commercial pork. You might slice off a bit uncooked to taste what it is like to begin.

    You might not need to add any more smoke. Extra sugar might only be needed for a glazed appearance. If its recommended that it be braised in water, it might be fairly tough, and/or salty. If it is really salty uncooked, you might want to soak it in plain water overnight before cooking.
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  • Darby_Crenshaw
    Darby_Crenshaw Posts: 2,657
    edited October 2015
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    Bring only to 140.  It's already cooked and no possibility of trichinosis or anything else. At all

    Add smoke if you want. You are heating it up, not cooking it

    it may be eaten cold as is right now, without even bothering to reheat. So don't overcook it
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