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2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
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Christmas ham again

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  • Henrik
    Founding Member - Moderator Emeritus
    • Jul 2014
    • 4480
    • Stockholm, Sweden

    Christmas ham again

    Cooking a ham for Xmas is a deep rooted tradition in Sweden. But I smoke mine
    Way better.

    I did this one on my Big Green Egg. I smoked it at 225° F with oak for 2.5 hours. That translates to 1 hour per kilo meat. I did a custom rub that I really liked, here's the recipe:

    1 tbsp ground (dried) coriander
    1 tbsp cumin
    1 tbsp smoked paprika powder
    1 tsp cinnamon

    Trim the skin off the ham, and trim any fat away (personal preference, do whatever you like).
    Mix the rub, and apply it evenly. Leave it in the fridge overnight.

    I fired up my egg, ran it at 225° F. After one hour I sprayed it every 30 minutes with glögg (mulled wine). I wanted a touch of sweetness on the surface. Very smart move, if I may say so

    I took it when inner temp was 151° F (66° F) and brought it in to rest. By rest I mean I just left it on the dining room table uncovered for an hour. I wanted it to come down in temp.

    Once it cooled off I set my oven to 440° F (225° C) for applying the crust.

    Crust mix
    1 egg
    3 tbsp dijon mustard
    3 tbsp bread crumbs

    Mix the ingredients to a paste, and brush it on the ham, a thick layer.
    Place the ham in the oven and leave it for 15 minutes. Now it's done, take it out, slice and enjoy.

    I don't have a lot of pics, as I was shooting a video for this one, so I forgot to take regular photos. Here's the finished product anyway, turned out real juicy and with great flavor. I will do this exact recipe at least once more before Xmas, because this ham won't last long

    I gotta say the BGE is perfect for this type of cook.

    I haven't smoked meat for a while, due to certain unfortunate events in my close family, but this was a real nice cook, super smooth, and it reminded me why I love bbq. Can't ask for more.

    Click image for larger version  Name:	Ham.jpg Views:	1 Size:	340.4 KB ID:	423485
    Last edited by Henrik; December 14, 2017, 11:37 PM. Reason: Got the rub recipe wrong, corrected it.
  • kamadoRob
    Club Member
    • Nov 2017
    • 225
    • Brighton, CO
    • Chargriller Acorn
      Maverick ET-732

    Wow! That looks amazing! That crust! Ham perfection!


    • Jerod Broussard
      Jerod Broussard commented
      Editing a comment
      OK, you like a dude from Practical Jokers, had to get that out.

    • Henrik
      Henrik commented
      Editing a comment
      Thanks kamadoRob!
  • RonB
    Club Member
    • Apr 2016
    • 13520
    • Near Richmond VA
    • Weber Performer Deluxe
      Pizza insert
      Smokenator 1000
      Cookshack Smokette Elite
      2 Thermapens
      lots of probes.

    That looks great.


    • DWCowles
      Founding Member
      • Jul 2014
      • 9696
      • Smiths Grove, Ky
      • Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.

      Looks great! Henrik we usually do a ham for Christmas too but decided to do a rib roast this year.


      • Henrik
        Henrik commented
        Editing a comment
        Oh man, I love a good rib roast! I'll see if I can't squeeze one in between Xmas and New Year's. Make sure to post photos of your roast!
    • Jon Solberg
      Former Member
      • Jul 2014
      • 4729



      • Pirate Scott
        Club Member
        • Mar 2017
        • 1340
        • Clay, New York
        • - Plain old Charbroil Charcoal Grill
          - 26" Weber Kettle
          - Jack Daniels No7, Four Roses



        • kmhfive
          Club Member
          • Mar 2017
          • 2986
          • Northern Illinois
          • Weber Kettle -- 22.5" (In-Service Date June 2015)
            Slow-n-Sear/Drip-n-Griddle/Grill Grates (In-Service Date March 2016)
            Pit Boss 820 (Retired)
            GMG Jim Bowie WiFi (In-Service Date April 2017)
            Maverick ET-733

          Amazing!!! Love the Recipe!


          • Mr. Bones
            Charter Member
            • Sep 2016
            • 10017
            • Kansas Territory
            • Grills / Smokers

              Kingsford 24" grill (Free) 'Billy'
              Brinkmann Smoke n Grill
              Oklahoma Joe Highland, gaskets, LavaLock baffle / tuning plate. 'Big Joe'
              Weber 18" Kettle ($30 CL) 'Lil' Feller'
              Weber Smokey Joe ($25 CL) 'Lil' Brother'
              Weber 22.5 Master Touch '93 P Code Blue($85) from fellow WKC member Bmitch 'Elwood'
              Weber 22.5 Bar-B-Q Kettle '69-'70 "Patent Pending" Red ($80) from fellow WKC member dwnthehatch 'Maureen'
              Weber 22.5 OTS DD Code Black ($40 CL) 'DeeDee'
              Weber 22.5 OTS DO Code Black ($15 CL)
              Weber 22.5 OTS E Code Black ($20 CL
              Weber 22.5 OTS EE Code Black ($20 CL

              Weber "C" Code 18.5" WSM '81 ($50 CL) 8-0!!!
              Weber "H" Code 18.5" WSM '86 ($75 CL)
              Weber " " Code 18.5" WSM

              Weber 26.75, $199 NFM clearance !!!
              Weber SJS AH 'Lil' Brother'
              Weber SJS AT 'Lil' Sister'
              Weber SJS DE Code (FREE) 'Lil' Helper'
              Weber SJG M Code 'Lil Traveller'
              Weber SJS AH Code 'Kermit'
              (Lime Green)
              Horizon 20" Classic, w/baffle/tuning plate (FREE)
              Good One Open Range, (FREE), Monthly Prize from AR giveaway!!!!

              Ol' Skool Bi-metal probe pocket thermo, that has checked / served ~ 1,000,000 meals in my possession, easily...
              Maverick ET-732, (Black)
              Thermopops, (Red, Yellow, Green)
              ThermaPen Mk4 (Black), THANKS!!! to jgjeske1
              Blue ThermaPen Mk4
              Orange Thermapen Mk4
              Pink Thermapen Mk4
              ThermoWorks IR-GUN-S
              ThermoWorks Smoke
              ThermoWorks Open Box Smoke
              4 Pro Series cable extensions
              Smoke Gateway

              2 Slow 'N Sears, Slow 'N Sear XL, Grill 'N Griddle
              BBQ Vortex, 2 Hovergrills, Top Deck
              Warming shelf
              MyWeigh KD-8000Kitchen Scale
              Backyard Grill marinade injector
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              Bear Paws
              Meat Rakes
              BBQ Dragon/Chimley of Insanity, Dragon Wing Shelves (x2 ea.)

              Probably a ton of cast iron, mostly very old...still cookin'
              G'Ma's Piqua skillet, :-)( They went out of business in 1934~)
              '60's Revere Ware (Mom's), + others found elsewhere
              60's CorningWare 10-cup percolator (Mom's) Daily driver
              50's CorningWare 10-cup percolator (G'Ma's), for a backup! ;-)
              Carpy Wally World stock pots, in approx 2 gal/3gal sizes, blue speckledty-porcelain enameled
              Tramontina 6.5 qt Dutch Oven

              Cutlery, etc.:
              Shi*-ton of kitchen/chef knives, most sharper than my straight-razors are. (Better steel!) Chicago Cutlery, Old Hickory, various, including some nice German stuff ;-)
              Dexter 12" slicing knife, 6" Sani-Safe boning knife
              Smith's Tri-Hone Natural Arkansas Knife Sharpening System
              Multiple steels, from all over the planet
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              Diamond stones, various
              Lansky Sharpening System

              Daily driver:Washington Forge Mardi Gras, Navy / Cobalt Blue
              Dinner: Guests: Washington Forge, Town and Country
              Fancy / Formal: Family silverware

            Yer ham sounds/looks fantastic, Brother!
            Many thanks fer sharin' yer receipt, an' technique.
            Hope all is well in yer family, way more important than BBQ


            • Henrik
              Henrik commented
              Editing a comment
              Many thanks Mr. Bones, wise words indeed.
          • Psinderson
            Charter Member
            • Dec 2014
            • 258
            • Pittsburgh, PA
            • Cookers:
              - 2013 18.5" Weber Smokey Mountain'
              - 2012 22" Weber One Touch Silver
              - 2015 Weber Spirit 210 Gasser

              - Thermoworks Thermopop, white
              - Thermoworks DOT, white, with meat probe and air probe

              - Grill Grates
              - Rotisserie attachment for Kettle
              - Weber Rapid Fire Chimney

              - Total beer geek
              - Whiskey, preferably a good Rye but I also enjoy Bourbon, Wheat and Scotch

            I really love ham. Have to try your methid.


            • Henrik
              Henrik commented
              Editing a comment
              I can highly recommend it. I've done plenty of hams, but this rub did the trick for sure.
          • Henrik
            Founding Member - Moderator Emeritus
            • Jul 2014
            • 4480
            • Stockholm, Sweden

            I just wanted to say that for those of you who don't have glögg at home, any kind of sugary liquid will do. Think concentrated apple juice or similar. The glögg doesn't add as much flavor as it adds sugar.


            • HouseHomey
              Club Member
              • May 2016
              • 5555
              • Huntington Beach, Ca. Surf City USA.
              • Equipment
                Primo Oval xl

                Slow n Sear (two)
                Drip n Griddle
                22" Weber Kettle
                26" Weber Kettle one touch
                Blackstone 36” Pro Series
                Sous vide machine
                Kitchen Aid
                Meat grinder
                sausage stuffer
                5 Crock Pots
                Two chimneys (was 3 but rivets finally popped, down to 1)
                cast iron pans,
                Dutch ovens
                Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads.
                The help and preferences
                1 extra fridge and a deep chest freezer in the garage
                A 9 year old princess foster child
                Patience and old patio furniture
                "Baby Girl" The cat

                Erik S.

              That my friend looks fantastic! Our hams look a little different.


              • Henrik
                Henrik commented
                Editing a comment
                Thanks! If/when you cook one, be sure to post photos so I can see the difference. Always keen on learning.
            • Spinaker
              • Nov 2014
              • 10960
              • Land of Tonka
              • John "J R"
                Instagram: JRBowlsby
                Smokin' Hound Que
                Minnesota/ United States of America

                Dexter (Beagle mix)
                Kinnick (American Foxhound)

                Big Green Egg (Large) X3
                Blackstone 36" Outdoor Griddle 4-Burner

                Karubeque C-60
                Kamado Joe Jr. (Black)
                Lodge L410 Hibachi
                Pit Barrel Cooker
                Pit Barrel Cooker 2.0
                R&V Works FF2-R-ST 4-Gallon Fryer

                Weber Spirit Gasser
                FireBoard (Base Package)
                Thermoworks ThermaPen (Red)
                Thermoworks MK4 (Orange)

                Big Green Egg Plate Setter
                Benzomatic TS4000 Torch X 2
                Benzomatic TS800 High Temp Torch X 2

                Bayou Classic 44 qt Stainless Stock Pot
                Bayou Classic 35K BTU Burner

                Digi Q DX2 (Medium Pit Viper Fan)
                Dragon VT 2-23 C Torch
                Eggspander Kit X2
                Field Skillet No. 8,10,12

                Finex Cat Iron Line
                FireBoard Drive
                Lots and Lots of Griswold Cast Iron
                Grill Grates
                Joule Water Circulator
                KBQ Fire Grate

                Kick Ash Basket (KAB) X4
                Lots of Lodge Cast Iron
                Husky 6 Drawer BBQ Equipment Cabinet
                Large Vortex
                Marlin 1894 .44 Magnum
                Marquette Castings No. 13 (First Run)
                Smithey No. 12
                Smokeware Chimney Cap X 3
                Stargazer No.10, 12
                Tool Wizard BBQ Tongs
                Univex Duro 10" Meat Slicer
                FOGO Priemium Lump Charcoal
                Kingsford Blue and White
                Rockwood Lump Charcoal
                Apple, Cherry & Oak Log splits for the C-60

                Buck 119 Special
                Cuda 7' Fillet Knife

                Dexter 12" Brisket Sword
                Next Major Purchase
                Lone Star Grillz 24 X 48 Offset

              Yum! Yum! Nothing better at Xmas than Ham!


              • Karon Adams
                Charter Member
                • Feb 2015
                • 1515
                • Chattanooga TN
                • Karon Adams
                  Consort of the Flame
                  Cooking is a Sacred Endeavour
                  Big Poppa's Drum conversion
                  Maverick wireless meat & grill thermometers
                  Thermopen Instant Read Thermometer
                  Pit IQ blower

                Gorgeous! Looks like it will be the perfect Dinner!


                • Willy
                  Charter Member
                  • Apr 2015
                  • 1916
                  • High Desert of the Great Southwest

                  I assume you started with a raw, unsmoked ham? Also, I agree with HouseHomey that the cut of pork looks different than what we think of as ham here, for instance, it looks boneless. It'll be interesting to see if, and how, it is different.


                  • Henrik
                    Henrik commented
                    Editing a comment
                    Yes, it is boneless. We always buy ham de-boned here. Tradition I guess. And yes, I started with a raw unsmoked ham.

                  • CaptainMike
                    CaptainMike commented
                    Editing a comment
                    By unsmoked, do you mean cured or uncured?

                  • Willy
                    Willy commented
                    Editing a comment
                    @CaptainMike--Not sure if you addressed this to me or Henrik, but my idea was just a plain old, uncured, unsmoked piece of raw pork. IMO, I think "cured" would not imply raw.
                • Mudkat
                  Club Member
                  • Feb 2017
                  • 2072
                  • At a river near me, MD
                  • Weber Smokey Mountain 14.5"
                    Weber 22" Kettel
                    Weber Smokey Joe (2)
                    One Grill 45" Rotisserie
                    Lodge 5 qt. Dutch Oven
                    Lodge 10.5" Double Loop Skillet
                    Cast Iron 9" Skillet
                    Cast Iron 12" Skillet
                    Weber 22 Grill Grates
                    Home Built 55 Gallon Ugly Drum Smoker - "MUDS"

                  Looks delicious!


                  • HouseHomey
                    HouseHomey commented
                    Editing a comment
                    I'd eat that!

                  • Henrik
                    Henrik commented
                    Editing a comment



                2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

                We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
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