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:
Rub
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.
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:
Rub
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.
Comment