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Buying a ham
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MrCookingNurse
Posts: 4,665
Sup guys. So my contribution to family Christmas this year will be a ham. Doesn't really matter how that turns out cause I'm also bringing the only granddaughter so she will be the spoiled rotten center of all's attention.
Back to the ham. I am going to do egrets ham and it says buy a cooked ham. And I think I want spiral cut so I can shove stuff in its cracks.
With buying a cooked ham, am I really just seasoning it and heating it up??
Just need a little more direction from some experienced ham folk. 5-6 hours till I hit 140??
Back to the ham. I am going to do egrets ham and it says buy a cooked ham. And I think I want spiral cut so I can shove stuff in its cracks.
With buying a cooked ham, am I really just seasoning it and heating it up??
Just need a little more direction from some experienced ham folk. 5-6 hours till I hit 140??
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Comments
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I did Egret's ham last year with a spiral cut. It kinda defeats the purose of the injection.
Steve
Caledon, ON
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You can look at it as heating it up to 140, or you can look at it as taking something mediocre and making it full throttle, smokey and awesome.
Good choice - pre-sliced you can get lots of flavor in the cracks - use a little Kentucky jelly, butt rub, honey, Steen's cane syrup - sky's the limit
______________________________________________I love lamp.. -
Yea Nola that's pretty much what I was thinking. I was gonna skip the inject and do like a lift and tuck._______________________________________________XLBGE
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nolaegghead said:You can look at it as heating it up to 140, or you can look at it as taking something mediocre and making it full throttle, smokey and awesome.
Good choice - pre-sliced you can get lots of flavor in the cracks - use a little Kentucky jelly, butt rub, honey, Steen's cane syrup - sky's the limit -
MrCookingNurse said:Yea Nola that's pretty much what I was thinking. I was gonna skip the inject and do like a lift and tuck.
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Just a hack that makes some $hitty BBQ....
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Just a hack that makes some $hitty BBQ....
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with the spiral cuts i like to put them in a pan with juices and bast from time to time with a turkey baster to keep it from drying out, the salt intensifies in the ham when it gets dryer. i would do what your doing with the juice in the pan. you dont have to cook it to 140either, its already cooked so if the outside is looking good and the inside is warm its done, alot of spiral cut places will tell you to just serve it cold but put heating directions on the package because people dont want to hear that
fukahwee maineyou can lead a fish to water but you can not make him drink it -
I think I'm going to have a go at egrets ham too. Is the maple syrup in the injection supposed to be "real" syrup?
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Buckeye_Barbecuer said:I think I'm going to have a go at egrets ham too. Is the maple syrup in the injection supposed to be "real" syrup?
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Whole Foods has grade B maple syrup.
Brighton, IL (North East of St. Louis, MO) -
Thanks - looking forward to it.
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cazzy said:Keepin' It Weird in The ATX FBTX
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I found a recipe that uses Gelee:
http://www.foodnetwork.com/recipes/tyler-florence/grape-gelee-with-lemon-basil-and-crystallized-ginger-whipped-cream-recipe/index.html
______________________________________________I love lamp.. -
The Cen-Tex Smoker said:cazzy said:
i remember being on the board that night and there was only about 2 posts in that thread.. i was thinking at the time no way is this a real thread is for realz. it was awesome ) -
nolaegghead said:
Haha. But this is of the ky varietal...much more of a delicacy -
@Cazzy - I'm Canadian is that Kentucky Jelly?Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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I think Greg Focker would be better suited answering that question! :PSkiddymarker said:@Cazzy - I'm Canadian is that Kentucky Jelly?
Just a hack that makes some $hitty BBQ.... -
Ha y'all guys are great.
I bought the ham today. Got a spiral cut smoked ham today.
I'm just wing it with the advice an egert's as a base.
Boight real maple syrup, honey and I've got all the other stuff. Gonna do some brown sugar too. I will open it Christmas Eve and stuff the slits with a glaze concoction and cove it with syrup and brown sugar. Then Christmas morning fire up the egg and let it get smoke for 3-4 hours real low temp 225 ish. We are eating at my parents around 5pm so I'll get it hot and foil it then just warm in their oven.
Someone mention basting it. I prolly will but I want the glaze to harden. After looking around I'm really just flavoring it a with smoke and glazing it.
Thanks for all the help.
They KY will set this one out, but I'm fully stocked for New Years <:-P_______________________________________________XLBGE -
Ham is on. Been about 2 hours. Just gonna get glazed and some smoke. Gonna go to my parents in a few.
Someone suggested a turkey baster. That would be amazing help right now. I've got a brush and spoon.
Going good tho._______________________________________________XLBGE
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