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Bone In ham

Unknown
Unknown
edited November -1 in EggHead Forum
My wife is a green egg fanatic and wants me to do a bone-in ham (already cured) for thanksgiving while she does the turkey traditional style. She wants it low and slow and thinks it will be the best ham ever. If anyone has done one before I would appreciate tips![p]Thanks in advance.[p]My wife usually is the egger.
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Comments

  • Unknown
    Unknown
    See, I can even spell Bone In Ham![p]
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  • Caney
    Caney Posts: 36
    Egger,[p]Did a fresh ham, shank end (fresh ham cut in half)last week. This is the back leg not the front (picnic). All I did was cover completely with honey (clove in this case), wrap in saran wrap, placed in fridg overnight. Cooked on egg indirect, 250 degree to internal temp of 175. Took about 5.5 hours. Filled drip pan with fresh apple cider. Used one large chunk of hickory wood, pre-soaked in water. Absolutely delicious. It was sliceable not pullable like a butt. Too me a precured or cooked ham takes some of the fun away. Just my two cents.[p]Caney

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