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Easter Ham Naked

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500

500 Posts: 3,177

April 2019 in EggHead Forum

Ready to smoke. Shaved the “rind” off. Will use that to flavor the baked beans. Scored on top and bottom. My first time naked so we’ll see where this goes.

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

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500 Posts: 3,177

April 2019
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Looks like it’s gonna run at 325. Pecan and Apple smoke. Temp got away from me.

I like my butt rubbed and my pork pulled.
Member since 2009
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500 Posts: 3,177

April 2019
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Ham on.

I like my butt rubbed and my pork pulled.
Member since 2009
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500 Posts: 3,177

April 2019
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I like my butt rubbed and my pork pulled.
Member since 2009
0 · Share on Facebook Share on Twitter
500 Posts: 3,177

April 2019
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I like my butt rubbed and my pork pulled.
Member since 2009
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EggNashville Posts: 243

April 2019
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Looks good!

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JohnnyTarheel Posts: 6,540

April 2019
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Successful!!!!

Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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SandyHookEgger Posts: 449

April 2019
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Nice

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Hans61 Posts: 3,901

April 2019
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Nice one!

“There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
Coach Finstock Teen Wolf
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500 Posts: 3,177

April 2019
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So, to recap, (and have a record for the next time I do this);
325* indirect, pecan and apple smoke wood, 2 hr. 50 min. cook time, 135* IT, rest 10 minutes. Spiral slicer used for leftovers
Lessons learned; good flavor, nice smoke, pull a little sooner next time or wrap for the last 30 minutes to reduce char on the outside.

I like my butt rubbed and my pork pulled.
Member since 2009
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BGEChicago Posts: 574

April 2019
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That's a great idea to cut the rind off for the beans (I steal that idea). The Ham looks awesome! Nice job!

Chicago, IL BGE XL BGE Mini Webber Charcoal / Elmhurst, IL
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500 Posts: 3,177

April 2019
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https://eggheadforum.com/discussion/comment/2426275#Comment_2426275

Yes it added good ham flavor to the beans. Chop it up fine as it’s chewy otherwise.

I like my butt rubbed and my pork pulled.
Member since 2009
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Mattman3969 Posts: 10,457

April 2019
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Nice cook @500

Judging from the pic your ham looks perfect What is this char you speak of?

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

analyze adapt overcome

2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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caliking Posts: 18,731

April 2019
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Looks like it turned out nicely👍🏾
I leave the rind on, as it gets crispy in spots after glazing. Can still save some bits after smoking, if you want them for beams, etc. I usually steal those bits for the cook's treat though.

#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013
A happy BGE family in Houston, TX.
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500 Posts: 3,177

April 2019
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https://eggheadforum.com/discussion/comment/2426300#Comment_2426300

The underside got dark. The side closest to the flame, even though it was indirect. I'm guessing what juices there were pooled to the bottom. There were very little drippings from it, as it was very lean to begin with.

I like my butt rubbed and my pork pulled.
Member since 2009
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500 Posts: 3,177

April 2019
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https://eggheadforum.com/discussion/comment/2426306#Comment_2426306

SWMBO doesn't want a glaze, as it adds more calories. She also cuts the "rind" off anyway after the cook, so I just did it before hand. (had to tell her it's not a rind or skin, it's just the smoke hardened the meat)

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