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Naked Ham A New Way (for me)
Mickey
Posts: 19,717
When I always did Egerts Ham I used spiral hams as fingers got more sauce in than injection in non-spiral. Now I have went to only doing Naked Hams I use half hams, bone in non-spiral hams scored really deep. Going to see how a spiral ham will work as a Naked a Ham this weekend. My only worry is drying out. We will see and I will post pics Sunday.
Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Just given a Mini to add to the herd.
Comments
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You can't make me wait until tomorrow to see the results! Way to keep us on our toes: "I'm cooking something delicious ... sometime in the future"- Proud owner of a Large BGE- Norman, OK
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Thanks!!!
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Any reason for doing a spiral-cut instead of an uncut? I've done a spiral-cut ham a few times in the past, without realizing that an uncut ham would be less likely to dry out The hams came out ok, but next time I think I'll try an uncut ham.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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I pull around 140F internal and it usually takes about 3 hours.
http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=734577&catid=1
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Just to see. Egerts (IMO) is better in spiral. Dry is what I am worried about.caliking said:Any reason for doing a spiral-cut instead of an uncut? I've done a spiral-cut ham a few times in the past, without realizing that an uncut ham would be less likely to dry out The hams came out ok, but next time I think I'll try an uncut ham.
Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Just given a Mini to add to the herd. -
Really looking forward to seeing how this comes out, Mickey!John in the Willamette Valley of Oregon
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Picked up a 8lb Cooks spiral cut to cook Sunday morning. Will keep close eye on it after 130.Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Just given a Mini to add to the herd.
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Nice...Green egg, dead animal and alcohol. The "Boro".. TN
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I only buy uncut shank portion hams.
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LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .
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@henapple - pants... For the love of God, the pants!#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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@henhapple - I am VERY upset that you used the image of me without my permission. I am mortified and truly embarrassed ..........SpringramSpring, TexasLBGE and Mini
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Where's your kilt?Green egg, dead animal and alcohol. The "Boro".. TN
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I am having dry cleaned for Salado.SpringramSpring, TexasLBGE and Mini
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Not extra starch I hope...Green egg, dead animal and alcohol. The "Boro".. TN
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Sunday morning after 2 hours.
Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Just given a Mini to add to the herd. -
Please let us know how you think it compares with non-spiral sliced. I have a Cook's spiral sliced ham in the freezer and I've never cooked one before. Bought it in Salado, based on your previous posts.KelleyEgging with No Joke Smoke (Bruce), enjoying small town life in Brenham, TX., the home of Blue Bell Ice Cream. BGEs: XL, Medium, 1 MiniMax. 36" CookRite Commercial Griddle, and a Shirley Smoker.
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Will use spiral from now. So easy, so good.
Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Just given a Mini to add to the herd. -
Has anyone here ever cooked a raw ham? I would think that has more potential (brining, smoke, etc.)__________________________________________Dripping Springs, Texas.Just west of Austintatious
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yep. Best ever. I'll find it. Did if for Thanksgiving last year and I'll never go back.Village Idiot said:Has anyone here ever cooked a raw ham? I would think that has more potential (brining, smoke, etc.)Keepin' It Weird in The ATX FBTX -
http://eggheadforum.com/discussion/1145736/centex-gettin-weird-with-the-pig-parts#latestI can post the recipe if needed. It's verbatim from the Charcuterie book if you have that. Really, really good ham.Keepin' It Weird in The ATX FBTX
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Recipe me...Green egg, dead animal and alcohol. The "Boro".. TN
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Buy the book................henapple said:Recipe me...Keepin' It Weird in The ATX FBTX -
just posted it on it's own thread so it's searchable. Total ripoff right from the book.Keepin' It Weird in The ATX FBTX
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John in the Willamette Valley of Oregon
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I did a fresh ham a la Charcuterie once and never again – not worth the trouble, in my book. I would probably think differently if I had an extra refrigerator.*******Owner of a large and a beloved mini in Philadelphia
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I did mine in a cooler..............jlsm said:I did a fresh ham a la Charcuterie once and never again – not worth the trouble, in my book. I would probably think differently if I had an extra refrigerator.Keepin' It Weird in The ATX FBTX -
Green egg, dead animal and alcohol. The "Boro".. TN
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So it's a spiral ham all lathered up with the maple recipe? Cooked to 140?LBGE& SBGE———————————————•———————– Pennsylvania / poconos
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No Sir. It is Naked. Nothing at all except smoke. Wood was sugar maple and cherry. Cooked at 300 pulled 135 for this spiral ( was worried about drying ). Once more nothing, no S&P.grege345 said:So it's a spiral ham all lathered up with the maple recipe? Cooked to 140?
Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Just given a Mini to add to the herd. -
NAKED HAM / SMOKE ONLY 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 Sugar Maple and cherry chunks. Cooked at 300 till 135. I did score the ham deep. Cooked indirect. New item: just did spiral and worked out fine.Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Just given a Mini to add to the herd.
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