- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
For Easter, I am smoking a 23 pound fresh ham on the Kamado Joe
Posted on 4/18/14 at 10:26 pm
Posted on 4/18/14 at 10:26 pm
Just got done rubbing brown mustard, salt, brown sugar, rub. Sitting in beer fridge until tomorrow night. Will throw that bad boy in the Kamdado Joe with Cherry and Apple Chunks at 225-250. 1/2 hour for every pound, so I am looking close to 12 hours. 
Will take pics.
Will take pics.
This post was edited on 4/18/14 at 10:27 pm
8
Posted on 4/19/14 at 7:01 am to WildcatMike
Sounds tight
Posted on 4/19/14 at 8:16 am to WildcatMike
Sounds good. The lower and slower, the better. Post pics of final product
Posted on 4/19/14 at 8:19 am to WildcatMike
Sounds awesome, one of the things I've never done on the smoker is a fresh ham, can't wait to see the pics
Posted on 4/19/14 at 8:31 am to LSU-MNCBABY
In for pics! Sounds good!
Posted on 4/19/14 at 10:54 am to WildcatMike
Are you brining it in the fridge or just a rub?
Posted on 4/19/14 at 10:56 am to WildcatMike
I'll be firing up my KJ tomorrow
Posted on 4/20/14 at 9:53 am to WildcatMike
Hoping for the pics of this!!
Posted on 4/20/14 at 11:28 am to WildcatMike
Want pics
Posted on 4/20/14 at 11:44 am to WildcatMike
I believe you've severely underestimated the cooking time..
Posted on 4/20/14 at 3:43 pm to wiltznucs
Hmm...sounds about right. Only need to cook to about 140.
Posted on 4/20/14 at 5:36 pm to BunkieWrench
Wow, it was really good.
We must have over 15 pounds left.
That bad boy took over 11 hours to cook.
Before it went in the Joe. Like I said, put garlic mustard, brown mustard, salt, brown sugar, and rub…sat in fridge for over 40 hours.
Chunks of cherry and apple in lump. Kept it at 225 all night. The Kamado Joe was able to keep the heat all night without adjusting the vents.
The hood was all in smoke
We must have over 15 pounds left.
That bad boy took over 11 hours to cook.
Before it went in the Joe. Like I said, put garlic mustard, brown mustard, salt, brown sugar, and rub…sat in fridge for over 40 hours.
Chunks of cherry and apple in lump. Kept it at 225 all night. The Kamado Joe was able to keep the heat all night without adjusting the vents.
The hood was all in smoke
This post was edited on 4/20/14 at 5:52 pm
Posted on 4/20/14 at 5:58 pm to WildcatMike
Give some time to upload the final outcome.
Fresh ham is taste more like a pork loin. Totally different then a regular backed ham…or pre-smoked.
Fresh ham is taste more like a pork loin. Totally different then a regular backed ham…or pre-smoked.
Posted on 4/20/14 at 6:09 pm to WildcatMike
Wife cutting into the finished fresh ham.
Had corn pudding, green bean casserole, fresh green bean in ham hock, deviled eggs, cheese potato casserole, biscuits, etc.
Had corn pudding, green bean casserole, fresh green bean in ham hock, deviled eggs, cheese potato casserole, biscuits, etc.
Posted on 4/20/14 at 6:21 pm to WildcatMike
Fresh ham is tough, literally, in that it is a lean piece of meat that is best cured and smoked, and generally sucks when prepared any other way. I've roasted one and it was dry and tough.
Posted on 4/20/14 at 6:33 pm to GeauxTigersLee
quote:
Hmm...sounds about right. Only need to cook to about 140.
The few I've smoked have run closer to 24 hours.. Granted I push them to 200 internal.
Posted on 4/20/14 at 6:56 pm to wiltznucs
Read where the internal temp should be at 160-165…pulled it off right at 163.
It was not dry…pretty moist. Next one I'll do, I will inject it with pineapple juice/salt mix.
We are currently having friends over to eat the left overs
It was not dry…pretty moist. Next one I'll do, I will inject it with pineapple juice/salt mix.
We are currently having friends over to eat the left overs
Posted on 4/20/14 at 7:07 pm to WildcatMike
I pull mine, so pushing the internal to 195-200 is the only way to go.:
Posted on 4/20/14 at 9:21 pm to WildcatMike
Thanks for the pics....looks real good.
Posted on 4/20/14 at 9:27 pm to wiltznucs
The wife cooked a 15 lb ham to perfection today. I polished off the night with a pile of ham on toasted wheat and melted cheddar
Page 1 of 2
Back to top
Follow TigerDroppings for LSU Football News