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:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Rotisserie ham

theeggcellentchef
theeggcellentchef Posts: 138
in EggHead Forum
Has anyone ever done rotisserie ham?  Is there any benefit in doing it this way?  Could you do it with a spiral ham?  Curious as I’ve got one and looking for how to best prepare it. Happy Easter!
· Share on FacebookShare on Twitter

Comments

  • Carhoch
    Carhoch Posts: 20
    I don’t think there is a benefit to do it this way and I’m pretty sure sure that  a spiral ham would fall apart .
    Suffolk,VA .XLBGE ,Blackstone griddle.
    · Share on FacebookShare on Twitter
  • Plutonium
    Plutonium Posts: 231
    For a normal double smoked ham, double smoked since they come smoked already usually, I just smoke about 250-275° until 140° IT. Comes out great every time, spiral or normal. 

    If you’re talking about a raw ham, that could be interesting on the rotisserie. 
    Albuquerque, NM - LBGE and an old rusted gasser that I use for accessory storage.


    · Share on FacebookShare on Twitter
  • theeggcellentchef
    theeggcellentchef Posts: 138
    Makes sense thank you. Are Smithfield spiral hams too salty to season with rub before reheating. I’m omitting a glaze 
    · Share on FacebookShare on Twitter

Categories