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Spiral ham and potatoes in the COLD
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Do you baste your ham with anything? I plan to do my first Egged ham for Christmas.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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I'm planning on cooking a ham this weekend too. Yours is already looking good.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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Per @Mickey I cooked it "naked"EggObsessed said:Do you baste your ham with anything? I plan to do my first Egged ham for Christmas.
Delicious
XLBGE, Small BGE, Homebrew and GuitarsRochester, NY -
Very 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). Plus a couple Pit Boss Pellet Smokers.
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Mickey is like Darth Sidious with his naked hams.Mickey said:Very good.
"Let the hate for glaze flow through you... Good... Good!" -
Have not done a spiral on the egg yet, lots of bone in's though. Looks great.County of Parkland, Alberta, Canada
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Aren't spiral-cut hams already cooked? Hope you "heated" it, not "cooked" it._____________
Remember when teachers used to say 'You won't have a calculator everywhere you go'? Well, we showed them.
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Heated only. 90 min @ 350 dome, 325 grate.Botch said:Aren't spiral-cut hams already cooked? Hope you "heated" it, not "cooked" it.
XLBGE, Small BGE, Homebrew and GuitarsRochester, NY -
Just curious as to what the IT was after 90mins?? Thinking of doin a spiral and didn't know if the heat faster than a regular ham.-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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Mattman3969 said:Just curious as to what the IT was after 90mins?? Thinking of doin a spiral and didn't know if the heat faster than a regular ham.XLBGE, Small BGE, Homebrew and GuitarsRochester, NY
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I bet that was a good dinner. Looks great. Makes me want to do another one soon.
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
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I sound like a parrot, we have low tolerance for salt. We shy away from ham because we generally find it too salty. Just saw this recipe recently, it stipulates boiling the ham in vinegar for 15 minutes to extract salt, what do you folks think?canuckland
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Some hams are saltier than others. I received a very expensive Virginia ham as a gift once and we could not eat it. This one was a Smithfield brand bought at BJ's, it was not overly salty. Unfortunately you often don't know until you taste it though. I would just try to find a brand that agreed with my taste. I have always been pleased with hams from BJ's, and they have the best price to boot.I will be eating a ham sandwich for lunch, and maybe Mac & Cheese with ham for dinner!XLBGE, Small BGE, Homebrew and GuitarsRochester, NY
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Cookinbob said:... I received a very expensive Virginia ham as a gift once and we could not eat it...canuckland
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The spiral ham, is it already smoked a bit? Do you put any kind of glaze on it? Think about doing one. Thanks
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The number one rated ham is Cooks. This by Cooks Illustrated.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). Plus a couple Pit Boss Pellet Smokers.
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cbr0011 said:
The spiral ham, is it already smoked a bit? Do you put any kind of glaze on it? Think about doing one. Thanks
XLBGE, Small BGE, Homebrew and GuitarsRochester, NY -
Ouch! I'm pretty sure some overly-salty hams are meant to be soaked in a couple changes of cold water, first._____________
Remember when teachers used to say 'You won't have a calculator everywhere you go'? Well, we showed them.
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Oh, and Cookin Bob: I just put an Italian Beef out on my Egg after work tonight, and it's 19, gotta love that thick-walled ceramic!It seems like my Egg actually came up to temperature quicker than usual, too; don't know if that's because the cooler air is more dense, or its just my imagination._____________
Remember when teachers used to say 'You won't have a calculator everywhere you go'? Well, we showed them.
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Botch said:Oh, and Cookin Bob: I just put an Italian Beef out on my Egg after work tonight, and it's 19, gotta love that thick-walled ceramic!I have to do a 10 lb butt tomorrow. The high and low temp are 20 F, and we are to pick up 6 to 10 inches through Sunday. Not a fun day for a cook. I am cooking this one for a holiday party we are hosting Sunday eve. Church commitments early Sunday prevent me from cooking on Sunday, so have to do the day ahead. I will get up and get the fire going early - don't want to leave this one alone for too long. Wondering if the maverick will even work when it is so cold outside??XLBGE, Small BGE, Homebrew and GuitarsRochester, NY
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Cookinbob said: Never done Italian beef. Do you pull and serve with marinara or what? I have to do a 10 lb butt tomorrow. The high and low temp are 20 F, and we are to pick up 6 to 10 inches through Sunday. Not a fun day for a cook. I am cooking this one for a holiday party we are hosting Sunday eve. Church commitments early Sunday prevent me from cooking on Sunday, so have to do the day ahead. I will get up and get the fire going early - don't want to leave this one alone for too long. Wondering if the maverick will even work when it is so cold outside??This is my first Italian Beef, based on another thread a page or two ago. Basically a top sirloin or top round is cooked only to about 130 (I overshot to 135), refrigerated to firm it up, and then very thinly sliced (Santa just brought me a new electric slicer!). The slices are then heated very briefly in an au jus cooked under the beef, based on a weak broth or beef bouillon, then the rare, hot, wet slices are piled onto a good sliced high-gluten roll (I didn't even try to ask the teenager behind the bakery counter for something "high-gluten", I just guessed and picked up some Kaiser rolls). It can be topped with horseradish or a spicy pickled veggie spread (I made a batch from scratch). Anxious to try it tomorrow, it smelled wonderful cooling on the counter tonight!Don't sweat the 10-lb butt cook this weekend, especially if you have a Maverick; once your egg is stabilized it shouldn't require much tending at all. Mount the maverick transmitter somewhere close to the Egg so the heat keeps it warm (I used my Poulder tonight, no problems even with a light snow)._____________
Remember when teachers used to say 'You won't have a calculator everywhere you go'? Well, we showed them.
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