SMOKE A TURKEY ON THE BIG GREEN EGG A CHEAT SHEET Classically

Traeger Smoked Ham

1. Take ham out of fridge and let it get to room temperature. 2. Prepare BGE for indirect cooking. You want the temperature set at 250 F before you put the ham on. 3. While the Egg is getting to temp, score your ham with a sharp knife. Make a checkerboard pattern on the top of the ham.

Ham on the Green Egg « PrincipalChef

Place the ham in the Big Green Egg: Put the seasoned ham directly on the grill grate, making sure to leave some space around the meat for the smoke to circulate. Monitor the temperature: Keep an eye on the temperature inside the Big Green Egg and make any necessary adjustments to maintain a consistent heat level throughout the smoking process.

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Mix the brown sugar, Pecan Rub, nutmeg, and cinnamon together until blended well. Rub mix all over the spiral sliced ham sitting in aluminum pan. Preheat your Big Green Egg to 250° set up for indirect cooking (smoking) Add chunks of apple and pecan wood. Place the ham in the pan inside the Big Green Egg. Smoke 2-3 hours applying the glaze.

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Preheat your smoker to 250 F. and set it for indirect heat. Add lighter woods for smoking (apple, peach, cherry). If using a bone in ham, crosshatch the fat cap. If using a spiral ham, skip this step. Coat your entire ham in the mustard binder then in an even layer of the BBQ dry rub.

SMOKE A TURKEY ON THE BIG GREEN EGG A CHEAT SHEET Classically

Method. Set the EGG for indirect cooking with the convEGGtor at 350°F/177°C. Rinse ham with cold water, pat dry, and place in the rib rack inside of the roasting pan. Use the juice from the pineapple and mix with the brown sugar to make a nice thick syrupy glaze. Next, add the pineapple slices to the ham putting a cherry in the hole of each.

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Instructions. Set the EGG for indirect cooking with the convEGGtor at 275°F/135°C with Big Green Egg smoking chips. We recommend the apple smoking chips. Fill a drip pan with the juice and fruit and place on the convEGGtor. Score the fat portion of the ham in a checkerboard pattern, making cuts approximately 1 inch apart, and 1 inch deep.

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Add your choice of smoking wood chips or chunks to the charcoal for that smoky flavor. Place the ham on the cooking grate, close the lid, and adjust the vents to maintain a temperature of around 225°F. Smoke the ham for approximately 1.5 hours per pound, or until the internal temperature reaches 145°F.

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Smoking a Fresh Ham. mike Posts: 152. April 2005 edited November -1. I want to smoke a fresh ham. Any sugestions on cooking times as well as how to properly brine or wet cure the ham so that it has that red color and true "ham" flavor. Greendriver Posts: 128. I want to smoke a fresh ham.

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Instructions. Set the EGG for indirect cooking with the convEGGtor at 275°F with chunks of hickory wood. Cover the ham in yellow mustard and add the BBQ rub. Put the apple juice and onion in a roasting pan then place the ham in a roasting rack in the roasting pan. Cook uncovered for 2 hours. Cover with foil and cook another hour.

How To Smoke A Ham On The Big Green Egg Bonappeteach

In a disposable aluminum pan place the brown sugar and layer the bottom of it evenly. Add the ham and then the crushed pineapple. This if followed by the optional freshly cut pineapple pinned to the top of the ham with tooth picks. Once complete, drizzle everything with a good amount of honey. Place ham on the Big Green Egg and insert your.

Smoked Ham on Big Green Egg Biscuits & Burlap

Cook at a low temperature: Slow-cooking the ham at a low temperature helps to retain its moisture and prevent it from drying out. Aim for a cooking temperature of around 325°F (163°C). Baste the ham: Basting the ham with its own juices or a flavorful glaze helps to add moisture and enhance the overall taste.

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When smoking the ham on the Big Green Egg, you can experiment with different smoking techniques to infuse it with a smoky aroma. Try using hardwood chips or chunks, such as hickory or applewood, to achieve a delicious smoky flavor. Additionally, brining the ham before smoking can greatly enhance its taste and texture.

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How to Smoke Ham on the Big Green Egg. This post contains affiliate links for your convenience. Click here to read our full privacy and disclosure policy.. Start out by soaking some wood chips (we like applewood) in water at least 4 hours, up to overnight.; With a sharp knife score the fatty side of a ham (shank or butt portion, 7-12 lbs.) in a checkerboard pattern.

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Ham is a delicious and traditional part of many holiday meals. Feeding Mr. Squeeze will show you how to cook a slow-cooked, spiral-sliced, and smoked holiday ham on the Big Green Egg that will bring joy to your table. Be sure and place a drip pan on the convEGGtor before you put the ham on to avoid tons of smoke from the dripping of the maple.

Pin on green egg

Once the Big Green Egg has reached a temperature of around 325°F (163°C), it's time to place the ham on the cooking grate. Position the ham on a roasting rack or directly on the grate. Close the lid and let the magic happen. Cooking times will vary depending on the size of the ham, but a general guideline is to allow 15-18 minutes per pound.

Step by step instructions with video on smoking a ham on the Big Green

Ingredients. 8-11 lb. Spiral Sliced, fully cooked ham. 1 cup (240 ml) Brown Sugar. 1 cup (240 ml) BBQ Rub (SuckleBusters Pecan BBQ Rub works great) 1/4 teaspoons (1.3 ml) Nutmeg. 1 teaspoon (5 ml) Cinnamon. 1 bottle Honey BBQ Glaze.