Adventures With Ham

Lee2

I just pulled the ham I've been babying along for a week off the Egg, and for a first-time effort, I am very pleased with the results. I brined a 5 lb boneless ham for a week and smoked it today with a couple smallish chunks of hickory and some apple. I started by heating the Egg to 450°, and after the ham went in, I dropped the temp back down to 350° where it stayed for the next six hours. I pulled it out when it reached an internal temp of 180°. It is tender, juicy, slightly smokey and all that a ham should be. I'll post the recipe in the new recipe section.

Gfw

Lee2, sounds great. Please make sure that you post the recipe. Sounds like something I could do for next weekend. Thanks!

Lee2

Gfw,
The ham is posted in the new recipe section. I forgot to add in the recipe that I left the entire fatcap on the ham for moistness and then pulled it off after it came out of the Egg. I think this is one of those things where there is probably great latitude for playing around with ingredients, woods, temps, etc.

MAC

Lee2,
Exactly the way I brine my hams. They are very good when they set for a week. Use spices in the brine too like clove and of course brown sugar. If you really want to get messy, when its almost done, assuming you have cross hatched it with a knife, set it in someting like a drip pan and put honey or brown sugar and pinapple rings over it and finish it on the EGG. That ham will say hi to you when it comes out.[p]MAC

MAC

Lee2,
Exactly the way I brine my hams. They are very good when they set for a week. Use spices in the brine too like clove and of course brown sugar. If you really want to get messy, when its almost done, assuming you have cross hatched it with a knife, set it in someting like a drip pan and put honey or brown sugar and pinapple rings over it and finish it on the EGG. That ham will say hi to you when it comes out.[p]MAC