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SV Ham Questions

thetrim
thetrim Posts: 11,375
in Pork
Has anyone done one of these?  I have it in the store vacuum sealed bag right now, but it isn't very tightly wrapped.  There is some air in there.  Would it be ok to SV this way? 

Thanks for any advice.  It's an 8.4lb bone in

=======================================
XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
Tampa Bay, FL
EIB 6 Oct 95
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Comments

  • travisstrick
    travisstrick Posts: 5,002
    Is it already cooked? Ready to serve? 

    My my old unit just went to afghan today.

     I cooked a few yard birds and drank a few high quality beer. Cash me ou'side. 
    Be careful, man! I've got a beverage here.
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  • thetrim
    thetrim Posts: 11,375
    Yes brother Strick,  It's fully cooked.

    I'll have a few for your boys tonight as well.
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
    Tampa Bay, FL
    EIB 6 Oct 95
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  • thetrim
    thetrim Posts: 11,375
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
    Tampa Bay, FL
    EIB 6 Oct 95
    · Share on FacebookShare on Twitter
  • travisstrick
    travisstrick Posts: 5,002
    Sv is not needed. If you want, sv at 110-130 till the meat is the same temp. 

    If anything, I would smoke really low for an hour or two. 
    Be careful, man! I've got a beverage here.
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  • thetrim
    thetrim Posts: 11,375
    Thanks bro!
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
    Tampa Bay, FL
    EIB 6 Oct 95
    · Share on FacebookShare on Twitter
  • travisstrick
    travisstrick Posts: 5,002
    Glaze and smoke maybe. 
    Be careful, man! I've got a beverage here.
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  • thetrim
    thetrim Posts: 11,375
    @Mickey would say do it nekkid
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
    Tampa Bay, FL
    EIB 6 Oct 95
    · Share on FacebookShare on Twitter
  • travisstrick
    travisstrick Posts: 5,002
    Brisket from last night. 




    Be careful, man! I've got a beverage here.
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  • thetrim
    thetrim Posts: 11,375
    Holy hell.  Hope you didn't braise that baby!!!
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
    Tampa Bay, FL
    EIB 6 Oct 95
    · Share on FacebookShare on Twitter
  • Mickey
    Mickey Posts: 19,694
    NAKED HAM / SMOKE ONLY

    Let me start that for the first 6 years i have only cooked Egerts Ham (this is an outstanding ham Egged on the BGE). 
     
     Several years 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: lots of Sugar Maple wood. Cooked at 300 till 135. I did score the ham deep. Cooked indirect.
    New item: just did spiral ham and turned out fine. 

    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). 

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  • Mickey
    Mickey Posts: 19,694

    travisstrick said:
    Is it already cooked? Ready to serve? 

    My my old unit just went to afghan today.

     I cooked a few yard birds and drank a few high quality beer. Cash me ou'side. 
    Where the hell are you? TX or FL or ??
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). 

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  • thetrim
    thetrim Posts: 11,375
    Mickey said:
    NAKED HAM / SMOKE ONLY

    Let me start that for the first 6 years i have only cooked Egerts Ham (this is an outstanding ham Egged on the BGE). 
     
     Several years 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: lots of Sugar Maple wood. Cooked at 300 till 135. I did score the ham deep. Cooked indirect.
    New item: just did spiral ham and turned out fine. 

    I knew this was coming!  Haha
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
    Tampa Bay, FL
    EIB 6 Oct 95
    · Share on FacebookShare on Twitter
  • thetrim
    thetrim Posts: 11,375
    Said to hell w the SV and went heavy on the apple and pecan wood.  
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
    Tampa Bay, FL
    EIB 6 Oct 95
    · Share on FacebookShare on Twitter

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