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Ham Drip-Pan Question??

Unknown
Unknown
edited November -0001 in EggHead Forum
I searched the archives and found “Dave's Double Smoked ham recipe” by Dr. Chicken.
The directions state, (use a ¾ full drip pan when cooking on the Eggs, filled with a 50:50 mix of water and orange juice.) I have never used any liquids in my drip pans. Is anyone familiar with this recipe?? Should I go with a dry drip pan or put the liquid in it as the directions indicate? I am slow smoking a whole pre-smoked/cooked ham. Thanks for the help/opinions.
GaryJ

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Comments

  • BYC
    BYC Posts: 358
    GaryJ,[p]I just put the ham in the drip pan itself on the grate with some makers mark whiskey and sourwood honey at 275-300 degrees for about 2 hours or until 165 degrees---turns out great and the best pieces are the first cut. [p]This year I am doing a fresh ham marinated in Coke, ginger ale brown sugar a little spice. Not sure how I am going to cook but probably indrect slowwwwwwwwwwwwwwwwwwwww.[p]I love Easter. Praise Him!!

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  • BlueSmoke
    BlueSmoke Posts: 1,678
    GaryJ,
    I've made the recipe. Not sure if the liquid in the pan does anything for the ham itself, but the aroma of OJ mingled with ham drippings is intoxicating.[p]Ken
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  • Unknown
    Unknown
    BlueSmoke,
    I second the aroma comment, i did one for chrismas and the smell from the orange juice was awsome.
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