Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Picnic ham?
I have a couple of pork picnic hams, from a half pig I bought a while ago. They're not huge - maybe 3# each - and they are raw, no skin, I'm thinking no bone but not 100% sure.
It's not a favorite cut of meat for me, so I'm not sure what to do with it. Thinking I might smoke it on the egg and see how it goes. Any suggestions for techinique/time? I'm familiar with smoking pork shoulder, but the ham is much leaner. Help!
It's not a favorite cut of meat for me, so I'm not sure what to do with it. Thinking I might smoke it on the egg and see how it goes. Any suggestions for techinique/time? I'm familiar with smoking pork shoulder, but the ham is much leaner. Help!
Categories
- All Categories
- 184K EggHead Forum
- 15.8K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.4K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 13 Valentines Day
- 93 Holiday Recipes
- 224 Appetizers
- 520 Baking
- 2.5K Beef
- 88 Desserts
- 167 Lamb
- 2.4K Pork
- 1.5K Poultry
- 33 Salads and Dressings
- 324 Sauces, Rubs, Marinades
- 548 Seafood
- 175 Sides
- 122 Soups, Stews, Chilis
- 44 Vegetarian
- 102 Vegetables
- 313 Health
- 292 Weight Loss Forum