Easter Ham question

500

I have a semi boneless ham half that is NOT spiral sliced. Mrs. 500 doesn’t want a sweet glaze, so I just want to smoke it with some pecan and maple or whatever wood I have. What’s the IT temp I’m shooting for?  135*?

hoosier_egger

I usually smoke at 250* until I hit 140*. Put some nice score marks across it and go for it!

lousubcap

Another in the 140*F camp.  

CigarCityEgger

I usually go til 140, but 135 should work too. It is fully cooked after all and we’re just reheating it with our cooking method preference. 

Moleman

Coltsfan, why the score marks? Just curious

hoosier_egger

Moleman said:

Coltsfan, why the score marks? Just curious

Helps get more smoke flavors into the ham, past the rind

Moleman

Makes sense, always learning on here  Thanks

GregW

I always go for 120 internal temp. The ham is already cooked. I have found higher reheat temps result in a drier ham, at least for me.

500

Alright, 140* is what I’ll do. I have trouble keeping it at 250*.  275*~300* I can hold steady. So I always get asked the question, when will it be ready?  I answer a temperature, and I get a snide look. It’s done when it’s done. But if I had to venture a guess to tell Mrs. 500, I’m gonna say 2 1/2~3 hours?  What y’all think?  See I’m new to ham on the Egg, so thanks for the help. 

johnnyp

When you google, egrets Ham has a following. Any thoughts on that method?

egret

Personally, I love Egret's ham.      I freeze portions of it for later and grind some up for amazingly good ham salad. Ham salad: ground ham, Duke's mayo, chopped onions and celery.......that's it, make it just like tuna salad.......you may add anything else you prefer, but, I guarantee this is the absolute best ham salad you ever ate !!

Here's the ham recipe:

Egret’s Ham

by John Hall (egret)

Ingredients:

Maple-Bourbon Paste (recipe follows)

10-12 # cooked, ready to eat Ham (bone-in Butt or Shank section) 

1/2-1 cup Maple Syrup

Cherry and Apple Chunks

Preparation:

The day before smoking, place ham in a pan flat side down. Inject in multiple locations with maple syrup (use more than 1 cup if it will take it).

Smear the Maple-Bourbon Paste all over the exposed surfaces (except flat side). Cover loosely with plastic wrap and put in refrigerator until ready to smoke (You can remove ham from refrigerator up to one hour before cooking).

Stabilize egg at 250℉ with plate setter (legs up) and regular grid on plate setter. Put 3 or 4 good size chunks of wood on coals, then place ham on grid. Cook until internal temperature reaches 140°. (this should take about 5 hours). 

Maple-Bourbon Paste:

2 Tbls. pure Maple Syrup

2 Tbls. freshly ground Black Pepper

2 Tbls. Dijon or Honey-Dijon Mustard

1 Tbls. Bourbon

1 Tbls. Vegetable Oil

1 Tbls. Paprika

1 Tbls. Onion Powder 

2 tsp. coarse Salt, either Kosher or Sea Salt

500

I’m sure I’d love Egret’s Ham, but I need to keep it as low fat and low calorie as possible. When y’all smoke a ham, about how long does it take?

Mattman3969

Depending on size of ham usually between 2 1/2 - 3hrs @250-275.  

I’m in the anything past 120 but below 145 range for pulling of the egg.  

SciAggie

All good advice above. I’m smoking two hams today myself. 

500

It’s just over 6 1/2#. 

Gulfcoastguy

Rouse’s has hams @$0.99 a pound. Unfortunately I have no convenient storage available. If I were feeding a family it would be different as I have all the other ingredients for Egret’s Ham on hand. 

CigarCityEgger

@500

Last year we went to the MIL’s for Easter and I made the ham on the egg. It wasn’t a very long cook but the 2 1/2 hour mark is a good guess. What I did and maybe it’ll work for you is to maybe start an hour or so early then FTC til you guys are ready to eat. My ham easily held the pull temp for 4-5 hours after it was done. That way you can hopefully avoid the snide looks and be the ham hero. 

Canugghead

made egret ham yesterday, I find Cook's ham way too salty, soaked it for over half a day with four water changes, also omitted salt in the rub paste.