Welcome!


This is a membership forum. Guests can view 5 pages for free. To participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

Only 4 free page views remaining.

Announcement

Collapse
No announcement yet.

Fresh Boneless Ham Cook Time

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    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!
    Attached Files

    #2
    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.

    Comment


    • Murdy
      Murdy commented
      Editing a comment
      Just read the recipe, and it seems like a relatively short time to smoke a whole ham. How pronounced was the smoke flavor.

    #3
    Thanks for the great advice!

    Comment


      #4
      I'd also trim that fat cap to about 1/4" - that's a LOT of fat and mostly not great eating (to me, you and yours might be different of course)

      Comment


      • ecowper
        ecowper commented
        Editing a comment
        totally agree on this. When I've done this, I aggressively trimmed

      • nooodll
        nooodll commented
        Editing a comment
        Thanks! I think I will trim it... We buy a half pig from a local farm every 10 months or so and this one is a Mangalitsa / Duroc / Hampshire mix so it's got plenty of fat.

      #5
      "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.

      Comment

      Announcement

      Collapse
      No announcement yet.
      Working...
      X
      false
      0
      Guest
      Guest
      500
      ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
      false
      false
      {"count":0,"link":"/forum/announcements/","debug":""}
      Yes
      ["\/forum\/free-deep-dive-guide-ebook-downloads","\/forum\/free-deep-dive-guide-ebook-downloads\/1157845-paid-members-download-your-6-deep-dive-guide-ebooks-for-free-here","\/forum\/the-pitcast","\/forum\/national-barbecue-news-magazine","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2019-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2020-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2021-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2022-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/current-2023-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/current-2024-issues","\/forum\/free-deep-dive-guide-ebook-downloads\/1165909-trial-members-download-your-free-deep-dive-guide-ebook-here"]
      /forum/free-deep-dive-guide-ebook-downloads/1165909-trial-members-download-your-free-deep-dive-guide-ebook-here