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Easter Ham

CigarCityEgger
CigarCityEgger Posts: 2,109
in EggHead Forum
Never really been a big Ham fan. Growing up it was chewy and dry, not much flavor. Probably my least favorite holiday meat. Now that I’ve become a proud owner of a BGE I couldn’t wait to try one out. Wanted to host Easter this year but the inlwas prevailed, so I quickly offered to bring the ham. Bought a 9lber from Publix with the maple bourbon glaze and dry rub (pretty sure it was 90% brown sugar). I know it’s already cooked, so just wanted to give it another kiss of smoke while heating it up. Threw it on the egg around 8am with some apple wood chunks and pulled just before noon, running at 250 and pulled with an IT if 140. It’s currently FTC’d in my soft pack RTIC til dinner, but the chef’s sample I had was the best piece of ham I’ve ever had.




Hope everyone has a blessed Easter. Thanks for looking 
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Comments

  • MotownVol
    MotownVol Posts: 1,064
    Great looking ham.
    Morristown TN, LBGE and Mini-Max.
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  • Carolina Q
    Carolina Q Posts: 14,831
    Love ham!! Glad you enjoyed it... now you know. =)

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • JohnnyTarheel
    JohnnyTarheel Posts: 6,629
    Great looking ham!
    Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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  • thetrim
    thetrim Posts: 11,377
    Nice job!  You did it up right!  Hope it was a great day!
    =======================================
    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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  • Teefus
    Teefus Posts: 1,239
    edited April 2018
    We did a spiral sliced ham on the Egg today. We left off the glaze to we could make soup and other recipes. Slow cooked with a couple chunks of apple. It was tasty. The bone and the rind is boiling now. Soup is good food. 
    Michiana, South of the border.
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  • Theophan
    Theophan Posts: 2,654
    Looks wonderful!  Great job!
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  • YukonRon
    YukonRon Posts: 17,125
    Great post and beautiful cook. I love smoked ham, and that jewel is a masterpiece. Thanks for sharing.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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