PDA

View Full Version : Ham on the EGG


Porky
11-09-2009, 09:21 AM
I am planning on smoking a previously cooked ham on my Large BGE and I am looking for some incite. Should I just cook it at 325 indirect for 2 hours? I will be using honey mustard dressing and cloves and a pan of gingerale as a baste.Really all I am doing is reheating a cooked item.

All suggestions are welcome.

jonboy
11-09-2009, 09:48 AM
I would give indirect a try. I think you would have less burning, a little more time to breathe the smoke.
If you use a spiral cut ham you could add lots of brown sugar along with your dressing between slices. Lots of goodness there.
An unsliced ham you could inject....;)

jon

Abelman
11-09-2009, 12:55 PM
I've only done uncooked hams but at much lower temps. I use 225 and take the internal to 160.

Since it's already cooked, put some smoke to it but stay low and stay indirect. No reason you can't take her to 160 IMO. This was 9lbs and took 7 hours. It was Very good.

http://img.photobucket.com/albums/v73/abelman/7hours-1.jpg

Crüe-B-Cüe
11-09-2009, 01:01 PM
I did this one low and slow. Pulled it at 135 degrees.

http://www.hockey-love.com/images/bge1.jpg

http://www.hockey-love.com/images/bge2.jpg

Moose
11-09-2009, 01:17 PM
Here's a spiral sliced ham I did for Easter. I smoked it at about 250 for 4 hours. The spiral slicing allowed for greater smoke penetration:

http://i980.photobucket.com/albums/ae286/Pashn8one/EasterHAmApril20092009001.jpg

thirdeye
11-09-2009, 01:17 PM
Check out this thread where we were visiting about Dr Chicken's Double Smoked Ham. Even if you don't give yours this treatment, there are some time and temp suggestions.

Also note the discussion regarding the corrected amounts of the orange extract.


http://www.bbq-brethren.com/forum/showthread.php?t=21757&highlight=spence

Porky
11-11-2009, 02:09 PM
Thanks guys for the replies they are appreciated. If anyone else some thoughts on this please feel free to add to the thread.