BBQing a ham


 
T

Tim Harcoff

New member
I have a bone-in ham to cook tomorrow. I'm going to give it a go on my Performer.

I'll go with indirect heat, keeping the temp between 250-300. Also, I see most people cook the ham cut-side down, on a sheet of tinfoil.

Rule of thumb seems to be 12-15 minutes per pound?

I'm not really looking for any recipe...I'll likely just baste it with some olive oil and beer or something (any tips on an easy liquid to use for basting)?

Also, I'm going to add some hickory chunks for smoke.

Any tips/tricks/comments/suggestions?
 
If it's a cured ham I like to turn the foil up to catch juices and add a coat of honey then BBQ sauce towards the end. Always turns out well. Now I have to go find a ham for tomorrow.
 
Yeah, pretty sure it's cured. I'll go with a bit of honey and BBQ sauce, as suggested.

Does the timing sound right? 12-15 mins per pound?
 
If it's cured you're really just heating it up plus adding some smoke,two hours on a 10 pounder sounds close. May watch it around the 1.5 hour mark, don't want to dry it out. You can always wrap in foil after the initial smoke is achieved.
 
"Ready to cook" or "ready to eat"
The latter only needs to cook to service temps. The former should cook to an IT of 145 than rest till it hits 155-160deg. 12-15 mins a lb @325 sounds rite.
I baste with ginger ale, than add a citrus rum glaze at the end.
The ham should have a label that ell tell ya at what temp and time per lb they suggest and what temp to pull it off at.

Tim
 
The ham turned out great. It was about 6 pounds and I did it for an hour and a half at 250-300. Hickory smoke and some Maple BBQ sauce on the outside. YUM. Shoud've taken a pic...not too many things look as good coming off the grill as a big ol' ham.
 
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