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cooking a large ham

Unknown
Unknown
edited November -1 in EggHead Forum
We want to cook a 16# ham in the bge on Mother's day. We just purchased our egg so we would like some advice on temperature and how to add charcoal in the middle of cooking if we need to.
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Comments

  • BlueSmoke
    BlueSmoke Posts: 1,678
    udy,[p]If you're working with a cured ham, you don't really want to roast it as much as reheat it. And you're hard pressed to best Dr. Chicken's Double Smoke Ham. I'll check back later; in the mean time try to find my recipe.[p]The easiest way is to Not reload: fill your firebox to the top before you start and set the vents to maximize the burn.[p]Ken
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  • mad max beyond eggdome
    mad max beyond eggdome Posts: 8,134
    udy,
    i just did a 'dr. chicken's' ham last night for an office party today. .. great recipe!. . .i buy a 'hardwood smoked ham' at the grocery, then you smoke it with lots of wood for 1/2 per pound. . .the glaze is great. . .i must say, i skip the injection part simply cause i'm too lazy, and i first slather my ham with dijon mustard and brown sugar. ...your family will love it. . .
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