How to roast a ham?

Carolina Q · December 2009

I have a 10 lb ready to cook ham, but I'm not sure how to cook. Would appreciate any answers or suggestions you care to offer.

Indirect, I assume?

Should I put it in a roasting pan or just on the grid with a drip pan?

If a roasting pan, should I place it on a rack?

Not going for low and slo so I guess dome temp should be 350?

Pull at 155 internal? Rest to 160?

I'm planning to use a couple of hickory chunks, but no glaze and no injection (no injector!

)

Label says about 18 mins per lb. That about right on an egg?

It's 3:30 now so if I hurry, I should be eating at a reasonable hour.

Thanks!!!

BajaTom · December 2009

I like to baste mine with Coke. It gives a nice glaze. I wouldn't use to much smoke. I think 325/350 is a good temp. I wouldn't take it to much past 140/145. I'm assuming this is a cured Ham. Good luck to ya. Tom

Carolina Q · December 2009

Thanks, Tom. I don't know the first thing about ham - except that I like it!

This says it is "hardwood smoked" and to cook it flat (cut) side down. It also says to foil it, but I assume that's not needed on the egg. And the internal temp they advise is 160. Is that just for liability reasons?

That's what my cookbook says too, btw.

I have the egg heating up now. Legs up, drip pan and was planning to place it cut side down on the grid and let 'er rip.

BajaTom · December 2009

The ham is fully cooked so all you are doing is bringing it up to eating temp. I sure would follow directions but don't dry it out. I would put it in a roasting pan to catch the juices. Try the Coke Cola for basting. It gives it a nice glaze and flavor or brush some real maple syrup over it for even more flavor. You can use both. It will be delicious. Treat your egg just like you would your oven. Good luck to ya. Tom

Mike in Abita · December 2009

If I had to guess the foil is recommended to keep what moisture is in there, in there. 140 is fine for a smoked ham. 325 is a good cooking temp. I like the Coke idea, it reminds me of a country ham done by Alton Brown where he uses Dr.Pepper. Here are two recipes for ham that I absolutely luv.

Maple-Bourbon 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

Procedure :

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) regular grid with raised grid attached. Put 3 or 4 good size chunks of wood on coals, then place ham on raised grid. Cook until internal temperature reaches 140° (this should take about 5 hours). I, sometimes, inject with more maple syrup about one hour before ham is done.

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

Here is the link to the other.

http://www.foodnetwork.com/recipes/alton-brown/city-ham-recipe/index.html

DO NOT skip the crushed Ginger Snaps.

Carolina Q · December 2009

Thanks, guys. I don't have any of the ingredients you mentioned, haven't even had Coke in the house in years! Also discovered that my roasting pan, which I bought only a few months before I bought the egg, is too large for the large. Oh well - guess I'll just have to start using the oven again.

So, it's just a ham on the grid with a drip pan under it. Having some trouble with egg temp tonight (I think it must be the snow), but it's finally on. How bad can it be? I'm cooking it on an egg! We shall see.

cookn biker · December 2009

Maybe you need to get an xl for that pan

Dont you have any other pans?
It'll be good!!

Mr. & Mrs Potatohead · December 2009

Sooo………Carolina Q:
How did your ham turn out?
For the record: I do mine indirect, on the grid atop the plate setter (legs up) with a drip pan.
I also add extra smoke-wood right from the get-go for extra smoke flavor, because that’s the way the family likes it.
OTOH, I don’t use any glaze or baste, again because that’s the way the family likes it.
Your ham is a “half ham” if it says to roast cut side down (I always do a whole ham) and that does make some sense to me as I roast my hams with the fat side up.
I smoke / roast a cured ham at a dome temp. of 325 F and pull at an internal temp. of 140 F. I have never been disappointed and always get rave reviews!

Serial Griller · December 2009

Thanks for the recipes.

Carolina Q · December 2009

I guess I missed a post, huh? The least I could do is let you know how it turned out! It was pretty good, though next time, I think I'll pull at 140-150 instead of 165. I think I've only roasted one ham - ever. Now two. It won't be the last.

Now that I think about it, I seem to recall that my brother has a really good ham recipe. I'll have to check that out. Thanks for all the suggestions and recipes here too. It's gonna take a while to try them all.

Ham and eggs for dinner last night. Was going to try my scratch biscuits on the egg after the ham was done, but decided I was tired of playing in the wet sloppy snow, so just toast. Hmm, maybe ham biscuits tonight - haven't had those in forever! Mustard, anyone?

How to roast a ham?

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