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Naked Ham On

Mickey
Mickey Posts: 19,768
in EggHead Forum
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. imageimage
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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  • SGH
    SGH Posts: 28,989
    edited August 2014
    @Mickey‌
    It looks excellent to me. Question. Did cooking naked draw any looks from the neighbors? When I cook naked someone always seems to call the police.
    I have to limit my cooking naked until late at night for this reason.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • Mickey
    Mickey Posts: 19,768
    Getting happy at 100 now. image
    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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  • cook861
    cook861 Posts: 872
    That looks like it s going to be really good and cooking naked on the BGE is okay but not in the house with bacon  :)) not so good
    Trenton ON 1 mbge for now
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  • SGH
    SGH Posts: 28,989
    Looking good thus far. Standing by for the finale.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • Mickey
    Mickey Posts: 19,768
    edited August 2014
    Pulled: VERY EASY COOK in about 2.5 hours. image
    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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  • SGH
    SGH Posts: 28,989
    @Mickey‌
    Looks like a slam dunk to me. Solid my friend.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • hapster
    hapster Posts: 7,503
    I did an unsmoked ham several months ago and it turned out like a giant pork loin, hated it.

    Hope u have much better results.
    MSV Chill Spot
    Chester County, PA

    http://egginwithedward.blogspot.com/

    http://edwardhardingphotography.zenfolio.com/
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  • Mickey
    Mickey Posts: 19,768
    hapster said:
    I did an unsmoked ham several months ago and it turned out like a giant pork loin, hated it. Hope u have much better results.

    Using the sugar maple and cherry and pulling at 135 seems to work for me. Do this lots.
    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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  • hapster
    hapster Posts: 7,503
    Mickey said:


    hapster said:

    I did an unsmoked ham several months ago and it turned out like a giant pork loin, hated it.

    Hope u have much better results.



    Using the sugar maple and cherry and pulling at 135 seems to work for me. Do this lots.

    Then you are the ham master... I'll have to try that next time. Was def underwhelmed the first time.
    MSV Chill Spot
    Chester County, PA

    http://egginwithedward.blogspot.com/

    http://edwardhardingphotography.zenfolio.com/
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  • SmokeyPitt
    SmokeyPitt Posts: 10,490
    @hapster- fwiw I think @Mickey starts with a typical cured ham (not a fresh or green ham).  It is only nekked as in he doesn't put any rub, glaze, etc on it.  Correct me if I am wrong Mick.  

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

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  • Mickey
    Mickey Posts: 19,768
    SmokeyPitt said:
    @hapster- fwiw I think @Mickey starts with a typical cured ham (not a fresh or green ham).  It is only nekked as in he doesn't put any rub, glaze, etc on it.  Correct me if I am wrong Mick.  

    100% Correct
    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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  • hapster
    hapster Posts: 7,503
    Good too know... My green ham sucked monkey balls
    MSV Chill Spot
    Chester County, PA

    http://egginwithedward.blogspot.com/

    http://edwardhardingphotography.zenfolio.com/
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  • Skiddymarker
    Skiddymarker Posts: 8,528
    You 'mericans always confuse me, but then that's easy. To me, and most Canucks I talk to, ham means it is cured and/or cooked, it is in fact edible, otherwise it is a piece of pork - albeit the cut might be called a picnic or a shoulder or even a leg. 

    Mickey - yours looks fantastic. Hard to find a naked ham, but there if you look. Did you mean Egrets ham, or is there a noter twist called Egerts? 
    Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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  • Phatchris
    Phatchris Posts: 1,726
    That ham is smokin =))
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  • TTC
    TTC Posts: 1,035
    Beautiful
    XL BGE, Blackstone, Roccbox, Weber Gasser, Brown Water, Cigars --  Gallatin, TN

    2001 Mastercraft Maristar 230 VRS

    Ikon pass 

    Colorado in the winter and the Lake in the Summer
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  • Mickey
    Mickey Posts: 19,768
    Skiddymarker said:

    You 'mericans always confuse me, but then that's easy. To me, and most Canucks I talk to, ham means it is cured and/or cooked, it is in fact edible, otherwise it is a piece of pork - albeit the cut might be called a picnic or a shoulder or even a leg. 


    Mickey - yours looks fantastic. Hard to find a naked ham, but there if you look. Did you mean Egrets ham, or is there a noter twist called Egerts? 
    Yes Egrets 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. 

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  • Doc_Eggerton
    Doc_Eggerton Posts: 5,321
    hapster said:
    I did an unsmoked ham several months ago and it turned out like a giant pork loin, hated it. Hope u have much better results.
    I have had that result as well, got to get better.

    XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys

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  • Mattman3969
    Mattman3969 Posts: 10,458
    After reading about the Nekked Ham I tried and it was awesome. Tasted like ham. Thanks @Mickey. Sugar Maple smoke is the key.

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • stemc33
    stemc33 Posts: 3,567
    Looks great.
    Steven
    Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter, 
    two cotton pot holders to handle PS
    Banner, Wyoming
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  • 500
    500 Posts: 3,188

    Thread rehash; This is my cook today. I have a boneless 7.65# ham. Will do my best to do this Mickey-style

    I like my butt rubbed and my pork pulled.
    Member since 2009
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