Ham on kamado?

[sleepyjamie]

I picked up a 5.5 lb uncooked bone in ham smoked ham. Wondering what I should do to cook/smoke this guy?



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[Keith]

place slices on the outside, and load it down with pine apple and brown sugar.

[sleepyjamie]

I'd like to cook it as a whole if possible. Would it dry out? What temps and times?


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[jeffsmith]

I'd like to cook it as a whole if possible. Would it dry out? What temps and times?


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If you do a search for ham in the food section there's a post from Nash that outlines a pretty solid method. I've done it a couple times with success.

[Woody]

I don't have a kamado but I really enjoy bone in hams with cloves placed all over along with honey drizzled on top along with pine apple. I cook mine around 350F for 3-4 hours until golden brown. I always serve it with my cheesy scalloped potatoes. I use 5 year old White Balderson Cheddar which really makes the dish.

[NASH]

Hot smoke it @ 350 F. It'll be bacon candy

http://www.brewnosers.org/forums/viewto ... 181#p57282" onclick="window.open(this.href);return false;

[sleepyjamie]

Excellent. It's going in then at 350f for a few hours and hot smoked.


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[sleepyjamie]

Now should I cook with cut side up or down?


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[NASH]

I'd put cut side down since it'll be kind of dry.

Transmitted from the Hop-phone.