Ham question

Powak

Roasting an 11 pound ham in the egg today. Pretty much following the instructions as far as time and temp goes but in the egg do you need the tinfoil over the top of the ham or no?

Langner91

I have done it both ways.  I hate dry ham, so if you are going 300°F or more on the egg, I recommend foil.

I tend to put in a foil pan, add a little water, and cover in foil.  I don't like any extra smoke on my ham (it is already smoked).  I just use the egg to heat it up.  My guests usually are amazed that I "grilled" the ham on my egg.  There are plenty of Green Eggs and Ham jokes.

But, many here do it much differently.

PigBeanUs

The ham doesn’t know if it is in the BGE or your oven. 

Treat it the way you would in your oven. 

Some foil at the beginning and remove at the end for color or to glaze. 

I just let it ride without

Leopoldstoch

Went without foil for about 4 hours at 300 degrees today. Added a few chunks of cherry wood to my rock wood for the cook.