Ham for Thanksgiving

Unknown

Please list a good ham recipe and optimal smoking temp. I am doing a ham for thanksgiving. Thanks,
Deano

eggor

Deano,[p]i can recommend dave's aka dr chickens double smoked ham it's in the recipe section. make sure the fire is burning clean and don't use the mesquite chunks, it can be pretty strong. as for the injection, i like it but doesn't work well with leftover sandwiches imo, everyone really likes the baste.

RRP

Deano,
You will be astounded with the results from Dr Chicken's Double Smoked Ham recipe. I just did it again Sunday using a 10# ham. BTW I used it in June here in Peoria, IL and won 1st place in our dealer sponsored 2nd annual BGE cook off. I won $200 in prizes so besides the bragging rights I now also own a COOL BGE denim shirt with the BGE slogan and cooker embroidered on it - a not for sale item donated by the Illinois BGE distributor. Wifey says with that piece of clothing now available she'll always have a for sure piece of apparel to put on my cold dead body for display at the funeral home should I go to the "last BBQ in the sky" too quickly!

eggor

RRP,
too funny,LOL

mad max beyond eggdome

Deano,
i'm also a fan of the dr. chicken method. . .with some minor adjustments. ..[p]first, i follow his cooking times/temps exactly. .. i use a lot of hickory and apple wood for a good smokey burn. . .[p]i buy standard smithfield hickory smoked hams at the safeway[p]i don't do the injection (simply cause i'm too lazy)[p]i first slather the ham in dijon mustard and brown sugar. . .[p]when i'm an hour short of finish, i do the dr. chickens glaze. ..it is fantastic. . ..[p]i've served this ham at office parties to rave reviews. ..[p]people just won't believe you used a standard grocery store ham. . .[p]one caution, don't buy a spiral sliced ham. . .my understanding that recooking one of those will really dry it out. . .

RRP

mad max beyond eggdome,
to each his own, but the real raves come when you in fact take the time to do the injection. Also that permits you to use an none brand name ham...afterall a Smithville Ham makes people give the packager credit not the cook!

mad max beyond eggdome

RRP,
oh, i know, i really need to do the injection thing one time. . .i should also try brining stuff as well. . .like i said, i'm just either too lazy, or i can't plan that well ahead of time. . .regardless, the smoke and glaze make an average grocery store ham an excellent one. ..[p]i promise ...some day i'll inject

Sandlapper

A "Heavenly Whiskey Ham" on the BGE is simple.....[p]Make up a glaze of brown sugar, dijon mustard, ground mustard, any other spices that you choose...I used Tony Chachere's creole seasoning. Mix into a paste and then add Makers Mark Bourbon...not Jack Daniels and not Wild Turkey but Makers Mark. Trust me on this one. The nuttiness of the Makers Mark is unmistakable.[p]Score the fat on the ham or trim completely if desired. Cover the ham, with the glaze and pour a bit of the Makers Mark in the bottom of the pan. Not to fear for the kids.... as the liquor will cook off. If it's a pre-cooked ham which I find works best for this recipe slow smoke for about 3 hours. I also prefer a whole ham. [p]If you're cooking a raw ham it's a whole new ballgame....

Unknown

Deano,
In case you want to do a fresh ham, here is some info on that subject. I am not the expert but have spent a lot of time researching things that on this subject. IMHO, ham is the most forgiving meat you can do in your BGE. Cooking to a high internal like 195 like I like to do seems to scare others off, due to fears of dry meat, but it is only because they have not done it or they just prefer a ham at 140 or so that can be sliced. What I do in a nutshell is: buy a 20lb fresh ham and have it de-boned and put in a sack of butchers twine (the bone can be used to cook grn beans, pintos, etc), but if you want to leave the bone in that would be just fine. I like em boned cause they are much easier to handle when brining and cooking. Next I use a plastic oval file container from Wal Mart that is the perfect size for the ham and I make my brine far enough in advance so that it has time to cool before putting the ham in it (refer to resources given for a brine you like, I had cloves, garlic, bay leaves, and crushed blk pepper along w/ the salt for flavorings). I brine for a day and a half. I rinse and dry the ham, and then put my glaze (be creative and refer to info below) on it. Cook at 225 about 18 hrs to and internal of 195 then wrap in foil tightly and cover with towels and put into a Styrofoam cooler for an hour or two. Below you will find all the resources I have used in the past. You are welcome to email me with any questions you may have. Bottom line is if you keep your egg at 225 and cook to 195 internal, your ham will be good.[p]I find this definition is very close to the way I look at these pre-cooked hams.
http://www.hormel.com/kitchen/glossary.asp?id=33078[p]This looks to be some very good and interesting ideas on brine and glaze ingredients and instructions.
http://www.razzledazzlerecipes.com/ham-recipes/coca.htm[p]And here is one of our famous Eggheads and Entrepreneurs with his instructions on how to cure and cook a whole ham, which you could use with good results by just removing the curing agent “quicktender” or whatever because you are not planning on leaving it but 1 day or so.
http://www.dizzypigbbq.com/recipesHam.html[p]The is a complete discussion on the “About” site on hams and I only include it so you can check out the remark (3rd paragraph from bottom) on fresh hams.
http://bbq.about.com/cs/pork/a/aa112898.htm[p]I have never seen so much detail about brining included here, although it is poultry the facts will prove very helpful with other meats as well.
http://cookshack.com/barbeque_guide/101/Brining101.htm#_Toc528293321[p]This is a comment from another BBQ forum and I don’t even know which one, but several people shared this same sentiment.

I've also been doing whole hams for a while, and people have been asking to buy them as well. I use a brine similar to Smokin Okies, but with sage and a bit of vinegar added. I usually have to do it in a cooler with ice since I don't have a container big enough for a 25lb. ham. I wash for about 5 minutes under running water and I usually smoke for about 16 or 18 hours to an internal temp of around 175 or so with apple and hickory wood. I've got nothing but rave reviews yet. I'll post the brine recipe when I can remember to bring it in. I am interested in trying dry curing as well if you have a recipe.
JayB[p]