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How to cook my SRF Ham for Easter?

chadpsualum
chadpsualum Posts: 409
in EggHead Forum
So I got caught up in the moment after looking at @Ozzie_Isaac and @Dyal_SC recents Kurobuta Ham cooks and bought myself a 6-8 # bone-in from SRF to make on Easter.  Now that I have it, I'm questioning how I want to do this thing so I thought I'd ask the smartest people around...

From the two cooks I saw recently, these were done Sous Vide first to 140F and then on the Egg to set up the glaze.  Pretty straightforward.  Unfortunately, I do not have the Sous Vide equipment yet...so what to do?  Just put in on at 325F for 1 1/2 to 2 hours on the Egg to warm up and then put on a glaze towards the end?  Do I need to add more smoke to it or leave it as is?

If this was a $20 grocery store ham I would be a little more adventurous.  Plus, I want to make sure I don't mask the meat flavor.  After all...that and the texture is what I paid for right?  Appreciate the help.  
North Pittsburgh, PA
1 LGE
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Comments

  • Dyal_SC
    Dyal_SC Posts: 6,536
    I "redneck sous vide'ed" mine in my yeti.  Added a little more hot water in it (to bring it back up to 140) after the water temp dropped to 130ish.  Worked great.  
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  • stompbox
    stompbox Posts: 729
    http://www.snakeriverfarms.com/preparation-guides/ham
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  • SmokeyPitt
    SmokeyPitt Posts: 10,490
    edited March 2016
    It will be great if you just smoke it as well.  I loosely followed this recipe and it was outstanding. 

    http://www.snakeriverfarms.com/recipes/double-smoked-ham-with-peach-pomegranate-glaze/

    I used real honey instead of honey powder and some other kind of balsamic (couldn't find pomegranite flavor).  I think plain balsamic would work just fine. I also added some dijon mustard because I found it a touch sweet.  


    A couple of the squares of "skin" were stolen before the pic was taken. 

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

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  • SmokeyPitt
    SmokeyPitt Posts: 10,490
    P.S. I smoked mine with peach wood chips.  I think it can definitely handle more smoking wood, but it has already been smoked once so IMO I would go with some fruit wood for a little more light smoke.  

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

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  • Grillmagic
    Grillmagic Posts: 1,600
    Remember it is fully cooked and you are just re-heating it, the last one I did I smoked at 275 with apple until 125 IT then smeared with orange marmalade until 130/135 IT and it was awesome!
    Charlotte, Michigan XL BGE
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  • chadpsualum
    chadpsualum Posts: 409
    SmokeyPitt said:
    P.S. I smoked mine with peach wood chips.  I think it can definitely handle more smoking wood, but it has already been smoked once so IMO I would go with some fruit wood for a little more light smoke.  
    Thank you for the link. This sounds really good.  I think I'll go this direction.
    North Pittsburgh, PA
    1 LGE
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  • Mr. & Mrs Potatohead
    Mr. & Mrs Potatohead Posts: 2,037
    Check on my comments at...
    Want to smoke a ham for Easter
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  • Ozzie_Isaac
    Ozzie_Isaac Posts: 21,673
    edited March 2016
    I would put it on the egg and use the temps listed in the SRF guide.  Make sure you have a drip pan with air gap underneath.  There will be a lot of fat rendering out.

    There is so much wonderful marbling you do not need to worry about it drying out.

    I would use a real light smokewood, maybe apple or peach.  Good luck!  You are in for a treat.

    I would rather light a candle than curse your darkness.

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  • DoubleEgger
    DoubleEgger Posts: 19,170
    Ozzie_Isaac said:
    I would put it on the egg and use the temps listed in the SRF guide.  Make sure you have a drip pan with air gap underneath.  There will be a lot of fat rendering out.

    There is so much wonderful marbling you do not need to worry about it drying out.

    I would use a real light smokewood, maybe apple or peach.  Good luck!  You are in for a treat.
    Would you recommend this or the sous vide method you did? 
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  • Ozzie_Isaac
    Ozzie_Isaac Posts: 21,673
    edited March 2016
    @DoubleEgger I wish I could say for sure, but I never tried without Sous Vide.

    Without being able to directly compare, if it is fully defrosted I think I would go 100% on the Egg.  There is so much marbling that you don't need Sous Vide to retain moisture and it is already tender.

    I would rather light a candle than curse your darkness.

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  • Ozzie_Isaac
    Ozzie_Isaac Posts: 21,673
    My main concern would be acridic smoke from all the drippings.

    I would rather light a candle than curse your darkness.

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  • bhedges1987
    bhedges1987 Posts: 3,201
    I got one too. Probably going to follow @Ozzie_Isaac recipe

    Kansas City, Missouri
    Large Egg
    Mini Egg

    "All we have to decide is what to do with the time that is given to us" - Gandalf


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  • chadpsualum
    chadpsualum Posts: 409
    Ozzie_Isaac said:
    My main concern would be acridic smoke from all the drippings.
    That's a good call.  Since the ham is not 'huge' I might put the drip pan on the main grid and put the ham on a raised grid above it.  That should minimize that risk.  I'll just want to give it a cold run to make sure the lid closes properly with the ham in that orientation (shouldn't be a problem)
    North Pittsburgh, PA
    1 LGE
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