The trick is to smoke the meat and not make the meat smoke

SMOKED HAM

  Date: September 19, 2015
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This was the centerpiece for a cook marking my return to grilling after a long hiatus. I pulled out all of the stops for this cook, making everything on my Eggs. This ham recipe and 2 other dishes (SUMMER SUCCOTASH and CRANBERRY OATMEAL COOKIES) came from Smoke It LIKE A PRO. This ham was simple to make. A pre-cooked ham was coated with a glaze and reheated on the smoker using a blend of hickory and apple wood. The ham was smoked at 250 degrees for just over 2 hours, until it reached an internal temperature of 120 degrees. I also threw on some sweet potatoes which also take about 2 hours to cook. The Cyber-Q WiFi took care of maintaining a steady temp on the Egg and measuring the temperature of the ham. The ham was rested and sliced. The ham was very moist on the inside and had a great smoke flavor. The outer bark was a blend of sweet and spicy, which I liked a lot.
Recipe Source:
Alt image
Smoke It Like a Pro
Smoke It LikE A PRO:
Smoked Ham - (ebook)
Grill:
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Big Green Egg

Smoked:

Using the Big Green Egg Kamado Cooker
Gear:
  • CGS Adjustable Rig
  • CGS AR Oval Pizza Stone (Level 1.5)
  • CGS AR Sliding Oval Grid (Level 3)
  • Disposable Foil Pan
  • CGS AR Sliding Oval Grid (Level 4.5)
  • BBG-Cyber Q WiFi Pit Controller
  • Hickory Wood Chips
  • Apple Wood Chips
  • Ranch-T Lump Charcoal