Big ham in a SRG?

[richvalle]

Anyone done a ham in the SRG? I'm not sure it would work well. Too dense and the outside would cook way faster then the middle.

I know the glaze would be out until the very end as the sugar would burn.


Starting to think about Christmas dinner.   

[TMB]

Cooking a raw or fresh ham probably will not work in an SRG.  You would need a real low and slow smoker or cooker to keep the temps down to where it could cook without burning the outside.  Here is a precooked ham I reheated and glazed in my first Big Easy.   The out skin looks burnt but it really was not, but it was a tad crispy.

I glazed it and place it back in for 8 to 10 mins and this is how it turned out.    It was good BTW

Now if you reheated a fully cooked ham on low in the SRG with smoke then added glaze near the end it would be good


 

[richvalle]

I think the hams I look at (spiral cut) are pre-cooked. I thought about cooking it on low but still not sure about it. I'm thinking I might cook a ham on the 'old' Weber grill I have and cook a beef roast in the SRG.

[TMB]

Roast  beef is really good in the SRG.  Like I said if you cook it on low setting it might work just wait till the last 10 mins or so to add glaze