How to cook a Ham

Unknown

I'm going to cook a ham for Thanksgiving. I have my recipe book for my BGE, and I would like to use a fresh ham "raw". I have never cooked a ham yet. If someone could help me out, I would really apreciate it. Maybe a good recipe, marinade.

The Naked Whiz

Slyder,
Be very afraid. Be very very afraid of the BGE recipe book that came with your cooker. I don't know if specifically any recipes for ham are in there, but many of the recipes in there are bogus.[p]One thing you could do is check out Alton Brown's Good Eats episode on ham. It might be airing as T-giving approaches. Check out foodtv.com for schedules. His book doesn't cover his Gramma's secret recipe that he did on the show. Here is a link to the recipe on foodtv.com:[p]It might be a good start.
TNW
[ul][li]Alton Brown's City Ham[/ul]

djm5x9

Slyder:[p]Take a pre-cooked ham and "low and slow" it to about 140º internal meat temperature and serve
[/b]

Smoke-N-Smirk!

The Naked Whiz,
Good Eats/Alton Brown Is Awesom. Can't go wrong with his recipe. Too bad can't get him to use a BGE!

Buckeye Bill

Slyder,[p]I have cooked raw hams before, but only cured not raw. A raw ham, one that isn't cured, will taste a lot like its fore-saddle cousin, the shoulder. I would discourage you from chosing a raw uncured ham and encourage you to use the cheaper and more available cut, the shoulder, if that is the desired outcome.[p]I have cooked the raw cured hams at about 250 - 300 using indirect heat, I use a plate setter, and use a remote thermometer until the internal temp is about 165. I then let the ham dwell until it is time to carve, frequently resulting in the temp to rise another 10 degrees. This hasn't caused any drying and the meat is tender. The 20 minute per pound rule is a bit much, but with dwell time works about perfectly.[p]IMHO, the hams from the BGE are the best I have ever had, but you never can trust an egger to be unbiased, so try for yourself![p]Good Luck.[p]Buckeye Bill

Unknown

Smoke-N-Smirk!,
I mentioned the BGE on the Good Eats Fan Page forum a couple of months ago and was informed that Alton considers the BGE to be too expensive.[p]Regards,
Chuck Lane
[ul][li]Good Eats Fan Page[/ul]

The Naked Whiz

Chuck Lane,
I'm surprised. He is such a fanatic about multitasking, and the Egg serves as a smoker, a grill, a wood-fired oven, etc. that the cost is very reasonable. [p]TNW

JSlot

Slyder,[p]First you have to determine what you mean by "fresh ham". The uncured fresh hams are mighty fine eatin', but you will be eating roast pork or pulled pork for barbecue when you are done. Follow djm's advice if you want the traditional holiday ham. You really can't go wrong with that one.[p]Keep the smoke risin',
Jim

Unknown

The Naked Whiz,
I agree, the BGE would also be simpler and more convenient to use than the flower pots that he cooks in now!
Let's not give up though. On one of his latest shows about brining and stuffing pork chops, he was at a Barbeques Galore and as they wheeled him out the door seated in a chair, he looked over at a covered BGE and said "Hey, what's that?". He asked a couple of times as they whisked him out the door after selling him a new gas grill. It was done in such a way that I think it will lead to a show on ceramic cookers. I'm keeping my fingers crossed![p]Regards,
Chuck Lane

Fairalbion

Chuck, I'm surprised BGE doesn't do more to get exposure on the Food Channel. They seem always to be having shows on various foods, the companies that make the foods, festivals, cook-offs, restaurants etc. These are all gently self-promotional for the folks being featured and, for the most part, enjoyable. I think BGE would be a perfect fit for this type of thing. Regards.

Unknown

Fairalbion,
I'm surprised that BGE doesn't do more advertising period. I went 53 1/2 of my 55 years on this planet without ever knowing about the BGE! It sure would have saved me going through a bunch of rusted out grills during my life.[p]Regards,
Chuck Lane