Fresh Ham Help

StubbyQ

Anyone have any experience with egging a fresh ham? I bought a Smithfield, ready to cook ham. It says to cook at 325¡ for 18 min. per lb. or until internal is 148¡. Anything I need to know here?

StubbyQ

Oh yeah I almost forgot, it weighs 11.07 pounds.

yaB

StubbyQ,
If you follow the package directions, and just use the Egg as an outdoor oven with the ability to put some smoke on the meat, you probably won't be too far off the mark. Score the ham, put cloves in it, rub it with mustard plus pineapple juice plus brown sugar, or whatever you'd normally do to prepare it in the kitchen oven, and it should be great on the Egg.[p]Bob

Unknown

StubbyQ, don't know, but that sounds like a pre-smoked ham. If it is, I think I would do a search and use Dr Chicken"s Double Smoked Ham recipe. If it is really a "fresh" ham, I'm cooking mine at 230 to internal of 180, but I also brined mine for 18 hrs, but 8 would probably be plenty. Good luck and Happy T.Day.

StubbyQ

Thanks, sounds like a plan. Thought that might be the case. Appreciate your speedy response.

StubbyQ

Thank you. Don't have any experience with brining. I do whining well however.

Unknown

StubbyQ, thank you just the same that was swell.