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Naked Ham
LDR
Posts: 414
I'm doing a Naked Ham for the first time tonight, and want to get an idea of how far ahead to start. It's 11 pounds, so will 300 degrees be in the neighborhood of four hours? Thanks for the help!.
Comments
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I did a 10lb for TG and it took about 3 1/2hrs at 325-350-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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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. -
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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I have made 2 attempts and am still learning. More comments on this thread. I have learned not to overcook.Milton, GA.
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flynnbob said:I have made 2 attempts and am still learning. More comments on this thread. I have learned not to overcook.
Pull at 135, it will still get 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. -
Here's what I found:
11.13# Cooks half ham
Egg was raised indirect with legs up and a foil drip pan with some water in it.
Ozark Oak with Apple wood
Started at 2:10 and it was around 40 degrees outside
Held 310 degrees at the grid throughout
One hour in, internal temp was 63
Two hours in, internal temp was 111
At two hours and fifty minutes, pulled from the egg at 138 degrees
Foil, towel, cooler for an hour, and the temp was 137 when I brought it out to slice
It was very moist.
This cook time seemed pretty short. The ham did have a fairly large cross-section, so maybe that sped it along.
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