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

Small Filled to the Brim

RhumAndJerk
RhumAndJerk Posts: 1,506
edited November -1 in EggHead Forum
Well, it happened again this weekend. In my hands I was holding a fully cooked 11.5-pound spiral sliced frozen smoked ham. I looked at the small BGE and hoped that the shape would allow it to fit. I was in luck, it did.
I grabbed a chunk of Hickory and soaked it for a couple of hours. I put the ham in a throwaway tinfoil pan and a v-rack and put it on the egg. The direction called for 1.5 hours and 325 to get to 130 internal. That is exactly what I did. I started the temp out a little lower just to allow for more smoke and it took about 2 hours.[p]Everyone at the party loved it. All that I am left with is a soup bone.[p]Hope everyone had a great time at EggFest,
RhumAndJerk[p]
· Share on FacebookShare on Twitter

Comments

Categories