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Fresh Boneless Ham Cook Time
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Fresh Boneless Ham Cook Time
Hello Fellow Pitmasters, I've got a 12lb ham that I've cured using Meathead's "How To Make A Cured Smoked Ham From Scratch" recipe. I'll be cooking it in my Green Egg smoker and am wondering about the cook time given it's boneless. It measures 6" tall x 9.5" wide (see picture). The recipe gives a rule of thumb of 30 minutes per inch @ 325 degrees (3 hours?). For a whole bone-in ham the recipe says about 5 hours. Since we'll be serving right off the smoker, I'm looking to hit a 145 degrees internal temp. Thanks in advance for any advice!
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Club Member
- Jan 2018
- 357
- Shingle Springs CA
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Grills and Smokers:
Engerbtrecht Braten 100 (wood and charcoal)
Blaze Grill (gasser)
Large Big Green Egg
Large WSM
Green Mountain Grills Davy Crockett (pellet)
Webber Jumbo Joe
Webber Smokey Joe
Favorites:
Sapphire martini up (bone dry) olive and a twist
Burbon barrel stout
Jonny Walker Blue - if someone else is buying
I did this technique a while back, don’t recall the time on smoker. But, the time it takes to reach your finish temp will be very similar to a bone in pork butt to that same temp.I usually get color I want with a temp around 150-165 after about 5-6 hrs. That’s where I wrap a butt. Seems to me your ham will be similar. Plan for longer than less.
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"Rule of thumb: 30 minutes per inch of thickness at the thickest part." As I read it, the article is talking about an odd shape bone-in ham.
The cook time depends on the 6" not the 9" in the 6x9 as pictured. Happy Grilling to you.
Last edited by bbqLuv; December 22, 2021, 02:57 PM.
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