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Easter Ham question

500
500 Posts: 3,184
edited April 2020 in EggHead Forum
I have a semi boneless ham half that is NOT spiral sliced. Mrs. 500 doesn’t want a sweet glaze, so I just want to smoke it with some pecan and maple or whatever wood I have. What’s the IT temp I’m shooting for?  135*?
I like my butt rubbed and my pork pulled.
Member since 2009
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Comments

  • hoosier_egger
    hoosier_egger Posts: 6,808
    I usually smoke at 250* until I hit 140*. Put some nice score marks across it and go for it!
    ~ John - Formerly known as ColtsFan  - https://www.instagram.com/hoosier_egger
    XL BGE, LG BGE, Med BGE, BGE Chiminea, Ardore Pizza Oven
    Bloomington, IN - Hoo Hoo Hoo Hoosiers!

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  • lousubcap
    lousubcap Posts: 36,777
    Another in the 140*F camp.  
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • CigarCityEgger
    CigarCityEgger Posts: 2,109
    I usually go til 140, but 135 should work too. It is fully cooked after all and we’re just reheating it with our cooking method preference. 
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  • Moleman
    Moleman Posts: 374
    Coltsfan, why the score marks? Just curious

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  • hoosier_egger
    hoosier_egger Posts: 6,808
    Moleman said:
    Coltsfan, why the score marks? Just curious

    Helps get more smoke flavors into the ham, past the rind
    ~ John - Formerly known as ColtsFan  - https://www.instagram.com/hoosier_egger
    XL BGE, LG BGE, Med BGE, BGE Chiminea, Ardore Pizza Oven
    Bloomington, IN - Hoo Hoo Hoo Hoosiers!

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  • Moleman
    Moleman Posts: 374
    Makes sense, always learning on here  Thanks
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  • GregW
    GregW Posts: 2,678
    I always go for 120 internal temp. The ham is already cooked. I have found higher reheat temps result in a drier ham, at least for me.
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  • 500
    500 Posts: 3,184
    Alright, 140* is what I’ll do. I have trouble keeping it at 250*.  275*~300* I can hold steady. So I always get asked the question, when will it be ready?  I answer a temperature, and I get a snide look. It’s done when it’s done. But if I had to venture a guess to tell Mrs. 500, I’m gonna say 2 1/2~3 hours?  What y’all think?  See I’m new to ham on the Egg, so thanks for the help. 
    I like my butt rubbed and my pork pulled.
    Member since 2009
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  • johnnyp
    johnnyp Posts: 3,932
    When you google, egrets Ham has a following. Any thoughts on that method?
    XL & MM BGE, 36" Blackstone - Newport News, VA
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  • egret
    egret Posts: 4,188
    Personally, I love Egret's ham.  =)   =) I freeze portions of it for later and grind some up for amazingly good ham salad. Ham salad: ground ham, Duke's mayo, chopped onions and celery.......that's it, make it just like tuna salad.......you may add anything else you prefer, but, I guarantee this is the absolute best ham salad you ever ate !!

    Here's the ham recipe:

    Egret’s Ham

    by John Hall (egret)

    Ingredients:

    Maple-Bourbon Paste (recipe follows)

    10-12 # cooked, ready to eat Ham (bone-in Butt or Shank section) 

    1/2-1 cup Maple Syrup

    Cherry and Apple Chunks

    Preparation:

    The day before smoking, place ham in a pan flat side down. Inject in multiple locations with maple syrup (use more than 1 cup if it will take it).

    Smear the Maple-Bourbon Paste all over the exposed surfaces (except flat side). Cover loosely with plastic wrap and put in refrigerator until ready to smoke (You can remove ham from refrigerator up to one hour before cooking).

    Stabilize egg at 250℉ with plate setter (legs up) and regular grid on plate setter. Put 3 or 4 good size chunks of wood on coals, then place ham on grid. Cook until internal temperature reaches 140°. (this should take about 5 hours). 

    Maple-Bourbon Paste:

    2 Tbls. pure Maple Syrup

    2 Tbls. freshly ground Black Pepper

    2 Tbls. Dijon or Honey-Dijon Mustard

    1 Tbls. Bourbon

    1 Tbls. Vegetable Oil

    1 Tbls. Paprika

    1 Tbls. Onion Powder 

    2 tsp. coarse Salt, either Kosher or Sea Salt

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  • 500
    500 Posts: 3,184
    edited April 2020
    I’m sure I’d love Egret’s Ham, but I need to keep it as low fat and low calorie as possible. When y’all smoke a ham, about how long does it take?
    I like my butt rubbed and my pork pulled.
    Member since 2009
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  • Mattman3969
    Mattman3969 Posts: 10,458
    Depending on size of ham usually between 2 1/2 - 3hrs @250-275.  

    I’m in the anything past 120 but below 145 range for pulling of the egg.  

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

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • SciAggie
    SciAggie Posts: 6,481
    All good advice above. I’m smoking two hams today myself. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • 500
    500 Posts: 3,184
    It’s just over 6 1/2#. 
    I like my butt rubbed and my pork pulled.
    Member since 2009
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  • Gulfcoastguy
    Gulfcoastguy Posts: 7,335
    Rouse’s has hams @$0.99 a pound. Unfortunately I have no convenient storage available. If I were feeding a family it would be different as I have all the other ingredients for Egret’s Ham on hand. 
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  • CigarCityEgger
    CigarCityEgger Posts: 2,109
    @500

    Last year we went to the MIL’s for Easter and I made the ham on the egg. It wasn’t a very long cook but the 2 1/2 hour mark is a good guess. What I did and maybe it’ll work for you is to maybe start an hour or so early then FTC til you guys are ready to eat. My ham easily held the pull temp for 4-5 hours after it was done. That way you can hopefully avoid the snide looks and be the ham hero. 
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  • Canugghead
    Canugghead Posts: 13,704
    made egret ham yesterday, I find Cook's ham way too salty, soaked it for over half a day with four water changes, also omitted salt in the rub paste.


    canuckland
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