How do you folks do a ham on the BGE?

gmac

Probably a very simple question but I’m doing a store bought ham tomorrow for Easter and I’ve never done a ham on the Egg. As it’s already cured etc I assume I’m just using the egg like an oven and heating it through but I thought I would ask if any of you have any secrets to doing a nice ham. 

Was planning to go indirect at 275-300 and glaze with maple syrup/mustard but I’m open to any suggestions. 

Thanks in advance. 

RRP

Well, sir - this recipe will knock your socks off! Just be prepared to be asked to do it again time and time again into the future!
http://www.greeneggers.com/index.php?option=com_recipes&Itemid=71&func=detail&id=1407

Mattman3969

About 275-300 indirect with the wood of your choice.  I like sugar maple.  Score the ham deep for smoke penetration. Cook till it is around 130ish.   Just remember all your doing is reheating and adding your own smoke profile.  Thank @mickey later.  

Mickey

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. 

RRP

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. 

 Sounds good, Mick, but I had a chuckle thinking this idea of a mere stripped down ham coming from a car salesman who over the years probably tried to up-sell many add ons and bells and whistles!

Just razzing you, buddy! Happy Easter to you and yours!!!

Mickey

RRP said:

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. 

 Sounds good, Mick, but I had a chuckle thinking this idea of a mere stripped down ham coming from a car salesman who over the years probably tried to up-sell many add ons and bells and whistles!

Just razzing you, buddy! Happy Easter to you and yours!!!

My wife made me do it that way. 

gmac

I know I’m too fussy but why is every ham in the store now spiral cut???  We don’t have great access to any specialty meat shops around here. Spiral was all the Mrs could find. 

I just like to cut meat myself, how I like to cut it and I find the spiral ones dry out more. There. Rant over for now (further rant likely when I cut the damn thing). 

Focker

Hahaha, I agree, and avoid the spiral cut.