Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

I bought it, now what the hell do I do with it? (pics)

Was at Food Lion the other day and bought a deeply discounted whole bone in ham.  I have no idea what to do with it.  It says its smoked, but also reads "Ready to Cook".  So is it raw? Surely I don't cook it like a butt. I'll repeat, I have no idea what to do with this thing.  Its huge.  It probably won even fit on my Medium. Any and all suggestions are welcome.


 "Where the weak grow strong and the strong grow great, Here's to "Down Home," the Old North State!"

Med & XL


  • Honey glaze it and cook like a roast. Take it off at 160 internal temp. Let it test to get to 165.
    Mark Annville, PA
  • SmokeyPittSmokeyPitt Posts: 9,860
    One suggestion below.  

    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).

    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

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

  • I say cook it personally.


    As smokey pit said, that sounds like a great idea.

    "Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity, and are able to turn both to their advantage."

  • MickeyMickey Posts: 18,734
    edited January 2013

    Let me start that for the past 6 years i have only cooked Egerts Ham (this is an outstanding ham Egged on the BGE).
    A short while ago went looking for (did not know this at the time) a naked ham / smoke only. Looking at other ways to do a ham w/o the burbon, maple syrup, brown sugar, NO ANYTHING. Guys this was outstanding ham. It tasted like ham. It was a 7 lb Cooks ham (shank) and NOTHING was put on it (Nothing). Just smoke: both lots of pecan and cherry chunks. Cooked at 300 till 145. I did score the ham deep. Cooked indirect.
    Salado TX Egg Family: 3 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • gdenbygdenby Posts: 5,935
    All it needs is re-heating to 140. A second period in smoke will just make it a little better.

    I used Egret's method for Christmas. Was very good. But, the flavor is strong, and the left-overs were harder to use.

    Maybe only score and rub a portion for superb flavor. The rest will be fine diced up into omelettes, or in ham 'n cheese samidges.
  • Oh ...I saw the title and thought you had a Mangrate... 

    I would have said to stop robbers with a whack to the head as they creep in to the bedroom... but alas...

    If its not memorable, its not worth doing.

  • CavemanCookCavemanCook Posts: 49
    edited January 2013
    I actually cook a ham like this pictured every year with a simple honey glaze  coating already described.  I just throw it on the bge at 250 for 3 hours. I will smoke it with soaked hickory chunks.  Surpassing good for the lack of work.

    If its not memorable, its not worth doing.

  • It's cured, not cooked. You need to cook it to 148 like it says on the package. It is raw

    1- LGBE
    1- KBQ C-60 (The Dishwasher)
    I- Blackstone 36" Griddle
    1- Sweet-A$$ Roccbox Pizza Oven
    1-Very Understanding and Forgiving Wife
  • nolaeggheadnolaegghead Posts: 26,622
    It's cured, not cooked. You need to cook it to 148 like it says on the package. It is raw

    Beat me to it.  It's raw.  Cook to 148. 
    This is my signature line just so you're not confused.  Love me or hate me, I am forum Marmite.
    Large and Medium BGE, Kamado Joe Jr, Akorn Jr, smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.  Registered republican.
    New Orleans, LA - we know how to eat 

  • Hi54puttyHi54putty Posts: 1,872

    Cook to an internal temperature of 148. In addition, it appears you can "see back of product" for more cooking instructions.

    On a personal note, you are too good a cook to be asking silly questions like this. Hope all is well on the coast.

    Winston-Salem, NC 
Sign In or Register to comment.
Click here for Forum Use Guidelines.