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Tiger862
12-06-2015, 09:18 PM
I am looking to see if doing a ham on grill is about the same as cooking a pork roast only larger. Also should I wrap. I don't want to do a cook as long as pulled pork but thinking about 350 until cooked. Wife wants to put a glaze with pineapples and brown sugar so that is also a consideration. All inputs would be appreciated. Grill I have is Mastertouch 22.5 Weber. Should I do snake or coals on each side? Will post pictures after Christmas as this is for Christmas dinner.

IamMadMan
12-06-2015, 09:24 PM
A lot of information is missing....

Is it a fresh or green ham? or has it been cured? I assume it is a cured ham as you speak of glazing.

A fresh ham is a pork roast and if you want to slice it you can pull it with an internal temperature of 180 - 185 degrees. Cooking a fresh ham will not turn it to the pink meat that we see in the curing of a ham, it will remain simply a pork roast.

If it is a cured ham, nothing will ruin a ham more than drying it out. If you are trying to cook a cured, smoked ham, I would suggest Dr. Chickens method for double smoked ham.

http://www.bbq-brethren.com/forum/showpost.php?p=122018&postcount=14


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Tiger862
12-06-2015, 10:05 PM
That is what I am afraid of. Wife will buy the cooked ones and then we normally put in oven. I don't like a dried out ham. I have read so many different opinions as well as ways that it all can get confusing. What I am thinking is 300 on grill in roasting pan and covering with foil. I guess the best method would be cook with temp according to package.

effinUker
12-07-2015, 05:39 AM
dude.. don't give up - check out the link IamMadMan gave you. I haven't personally tried it, but it's a popular technique. You may end up with the best ham you ever had.

IamMadMan
12-07-2015, 05:53 AM
That is what I am afraid of. Wife will buy the cooked ones and then we normally put in oven. I don't like a dried out ham. I have read so many different opinions as well as ways that it all can get confusing. What I am thinking is 300 on grill in roasting pan and covering with foil. I guess the best method would be cook with temp according to package.

I would suggest Dr. Chickens method for double smoked ham. Makes an awesome flavored ham and you can adjust to you liking if need be. My wife doesn't like coffee so I leave it out and even without the injection the ham is still awesome. This will even make a cheap ham taste like gourmet ham...

http://www.bbq-brethren.com/forum/sh...8&postcount=14 (http://www.bbq-brethren.com/forum/showpost.php?p=122018&postcount=14)

Start your cooking process at 225 then let it gradually creep up to 250 to 260. Cook for aprox 25 minutes per lb. until internal temp on the ham shows 135. Carry over temperature will take it slightly above 140. Do not cook the ham beyond 140 internal to prevent over cooking and drying out the ham.

If you start glazing the ham at 120 internal, you'll only have to apply the glaze twice. Do this 30 minutes apart. That way you won't lose a lot of cooking time trying to apply it every 15 minutes. 2 applications of the glaze will do a wonderful job if you make sure you get it into the cut areas.

qman
12-07-2015, 08:15 AM
Indeed. Check out the threads, an listen to MadMan. You will end up with a great ham. Biggest "secret" as always is to not overcook. And have fun.

captndan
12-07-2015, 10:32 AM
A lot of information is missing....

Is it a fresh or green ham? or has it been cured? I assume it is a cured ham as you speak of glazing.

A fresh ham is a pork roast and if you want to slice it you can pull it with an internal temperature of 180 - 185 degrees. Cooking a fresh ham will not turn it to the pink meat that we see in the curing of a ham, it will remain simply a pork roast.

If it is a cured ham, nothing will ruin a ham more than drying it out. If you are trying to cook a cured, smoked ham, I would suggest Dr. Chickens method for double smoked ham.

http://www.bbq-brethren.com/forum/showpost.php?p=122018&postcount=14


.
^^^^^^ Exactly!

Tiger862
12-07-2015, 05:33 PM
I would suggest Dr. Chickens method for double smoked ham. Makes an awesome flavored ham and you can adjust to you liking if need be. My wife doesn't like coffee so I leave it out and even without the injection the ham is still awesome. This will even make a cheap ham taste like gourmet ham...

http://www.bbq-brethren.com/forum/sh...8&postcount=14 (http://www.bbq-brethren.com/forum/showpost.php?p=122018&postcount=14)

Start your cooking process at 225 then let it gradually creep up to 250 to 260. Cook for aprox 25 minutes per lb. until internal temp on the ham shows 135. Carry over temperature will take it slightly above 140. Do not cook the ham beyond 140 internal to prevent over cooking and drying out the ham.

If you start glazing the ham at 120 internal, you'll only have to apply the glaze twice. Do this 30 minutes apart. That way you won't lose a lot of cooking time trying to apply it every 15 minutes. 2 applications of the glaze will do a wonderful job if you make sure you get it into the cut areas.

Thanks. To those that think I will give up LOL. I am stubborn and will get the best ham just wasn't sure about temps and times. Thank you everyone.