Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
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 at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Smoked ham.

Old SaltOld Salt Posts: 357
edited 11:55PM in EggHead Forum
Have a shank portion smoked ham going on this afternoon. What temp,how long, drip pan and pulled temp?
It's on my ancient large with no place setter.
Not a fully cooked ham.

Comments

  • BENTEBENTE Posts: 8,337
    since it is not fully cooked and you have no platesetter this is what i found::

    Pork, Ham, Whole, Barbeque

    Preparation:
    1 Cut off the skin (this lets the smoke penetrate more), but leave the fat. Put a basic rub on it. If you don't have one handy, some salt, pepper, and a little garlic will work just fine. Cook slow at 220-225F, and keep the smoke going fairly often. I like to Q mine till the temp reaches 175F or higher---remember, this isn't as lean as a pork loin, so you can go to a higher temp. Makes it really tender if you bring it up easy. About 30 minutes before done, baste a couple of times with this mixture: 1/3 cup brown sugar, 1/3 cup mustard, 1/4 cup vinegar.


    Servings: 1

    Recipe Type
    Main Dish, Meat

    Recipe Source
    Source: BBQ List, Unknown, 00/00/00

    happy eggin

    TB

    Anderson S.C.

    "Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."

    Tyrus Raymond Cobb

Sign In or Register to comment.
Click here for Forum Use Guidelines.