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What to do with a ham?

LayinpipeLayinpipe Posts: 5
edited March 2012 in EggHead Forum
My neighbors that get to sample everything I cook have bought me ham for my grillin pleasure. My problem(or concern) is its a fully cooked smoked 9.5 lb Smithfield. I have never tried anything with a precooked ham and don't know where to start. Can it be over cooked and dried out. Can there be to much smoke. Any tips, suggestions, advice will be greatly appreciated.


  • tnbarbqtnbarbq Posts: 248
    I haven't done one on the egg yet but did on my offset. I cooked it at 300 until internal temp was about 175-180.  Came out great. Put some cloves and glaze on it.  
    Mid TN. Hangin' in the 'Boro. MIM Judge
  • stikestike Posts: 15,597
    Precooked, take it to 140 and no higher. If spiral cut, you may want to foil up until time to glaze.

    You can add more smoke if you want. Google egret's ham. That's an excellent way to go. 140 max. No higher. Nuh-uh.
    ed egli avea del cul fatto trombetta -Dante
  • MickeyMickey Posts: 18,734
    Maple-Bourbon Ham
    by John Hall (egret)

    Ingredients :

    Maple-Bourbon Paste (recipe follows)
    10-12 # cooked, ready to eat ham (bone-in Butt or Shank section)
    1/2-1 cup Maple Syrup
    Cherry and Apple Chunks

    Procedure :

    The day before smoking, place ham in a pan flat side down. Inject in multiple locations with maple syrup (use more than 1 cup if it will take it).
    Smear the Maple-Bourbon Paste all over the exposed surfaces (except flat side). Cover loosely with plastic wrap and put in refrigerator until ready to smoke (You can remove ham from refrigerator up to one hour before cooking).
    Stabilize egg at 250° with plate setter (legs up) regular grid with raised grid attached. Put 3 or 4 good size chunks of wood on coals, then place ham on raised grid. Cook until internal temperature reaches 140° (this should take about 5 hours). I, sometimes, inject with more maple syrup about one hour before ham is done.

    Maple-Bourbon Paste

    2 Tbls. pure Maple Syrup
    2 Tbls. freshly ground Black Pepper
    2 Tbls. Dijon or Honey-Dijon Mustard
    1 Tbls. Bourbon
    1 Tbls. Vegetable Oil
    1 Tbls. Paprika
    1 Tbls. Onion Powder
    2 tsp. coarse Salt, either kosher or sea salt
    Salado TX Egg Family: 3 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • ChokeOnSmokeChokeOnSmoke Posts: 1,911
    edited March 2012
    Made this version of a ham on the EGG last Easter.  Will be making it again this year.  I thought "ham was just ham" until I tried this recipe. Definitely worth a try.

    Packerland, Wisconsin

  • stikestike Posts: 15,597
    Did that last year too, on a ham we cured at home. Great stuff. Doing it again i think this year
    ed egli avea del cul fatto trombetta -Dante
  • This sounds like it will make a great ham for Easter this year. Thanks guys.
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