Ham on the egg

TnVolKen

What is your best ham recipe for the egg?

Mr. & Mrs Potatohead

I assume you are talking about a cured, smoked ham and not a fresh (green) one....
I do mine VERY simple and straight forward with only doing a double smoking with Hickory or Maple smoke-wood.
The Egg is set up indirect with the plate setter in "legs up". The grid is atop that with a drip pan below. Often I will use some Apple Jack in the pan, but it isn't necessary.
Do a low / slow smoke bringing the finish temp. of the ham to 140 F.
BTW, I have gotten into only doing whole hams (we always seem to be able to use it up) because I think they stay more moist.

Richard Fl

Mr Egret is the master.

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=734577&catid=1

fishlessman

this ones my favorite, its expensive and time consuming to find the ingredients though its worth it. if you dont mail order some of the extracts you will probably have to make some substitutions which is fine

Dr. Chicken's Double Smoked Ham
Ham should be a fully cooked or partially cooked ½ shank variety or can be shoulder variety (water added can be used, as long as the water added does not exceed 23% water added product.) If it is pre-smoked with hickory, that seems to work out best. Patti/Jean or Cooks among the best, but other varieties can be used!
Dr. Chicken's Sweet Kiss of Death Injectable Marinade
Ingredients:
1 Cup of Good clean water (if your city or well water has an offensive taste, please use bottled water)
1 Cup of light Karo syrup (make sure it is light Karo brand syrup)
1/8 Cup of Amaretto liqueur (use the real stuff it makes a difference)
2 TBS of Watkins brand Butter Pecan extract (this is the only Butter-Pecan extract I could find)
1 TBS of Rum extract (again, I used Watkins because of the better taste than store bought)
1 tsp of Orange extract (this compliments the orange juice concentrate used in the glaze or basting sauce)
1 to 2 TBS Vanilla extract (again, I used Watkins because of taste after the first run)
Directions for blending:
Into a medium size sauce pan add the water, Karo syrup and Amaretto. Stir frequently and heat very slowly to avoid scorching the sugars in the syrup.
Then, add all the remaining ingredients and continue to stir and heat slowly. When the mix looks uniform in color and smooth, remove mix from the stove and allow it to cool to almost room temperature.
Directions for use:
Wrap ham in 2 layers of plastic wrap before starting the injection process.

Using a marinade hypodermic syringe, inject at least 2 fluid ozs. Per pound of meat in a grid pattern through out the entire ham and don't be afraid to use up to 3 ounces per pound of meat.
Continue to inject the marinade into the ham until the entire amount of marinade is injected evenly into the ham.
Cook the ham as shown in the "Double Smoked Ham" recipe. Be sure to you your favorite wood for smoke flavoring.
Do not cook the ham beyond 145° internal to prevent over cooking and drying out the ham.

Glazing Sauce:
½ cup brown sugar
¼ cup maple syrup (use dark grade B real maple syrup if available)(dark grade B has more flavor than grade A)
¼ cup honey
2 Tbsp cider vinegar
1 – 2 Tbsp Worcestershire sauce
2 Tbsp instant coffee granules (use a good brand because it makes a difference)
1 Tbsp dry ground mustard
2 Tbsp orange juice concentrate (a good brand provides better flavor)
Blend all ingredients in a sauce pan with a wire whip and heat slightly until everything combines into a viscous or thick looking sauce.
Cooking instructions:
Score outer skin of ham to a depth of ½ inch in a crisscross diamond pattern. This will allow the glazing sauce to penetrate below the skin, into the actual ham. Place ham (un-glazed) into a shallow roasting pan or roasting rack. If pineapple and cherries are desired on the outside, add them when you start the glazing process. Cook in oven @ 275° – 300° with a loose tent of aluminum foil over the top for 25 to 30 minutes per lb. Baste with glazing sauce the last hour of cooking time and continue to cook until the ham reaches an internal temperature of 140°. Remove from oven and allow to sit covered for 20 to 30 minutes before carving!
Cooking instructions for outdoor cooking: This can be done on a grill over indirect heat or in a water smoker or other type of cooker, again over indirect heat or "low & slow" type cooking. Do not tent over ham if done on grill, water smoker or other cooker, this would prevent smoke from penetrating the ham.
Place water soaked chunks of mesquite, hickory or pecan (we prefer the smoke of pecan over all the others) on coals 5 minutes before putting ham on cooker. This will allow the ham to obtain maximum smoke flavor during the second cook cycle. (the first cook cycle is the cycle the processor uses.) If even more smoke flavor is desired, place ham in freezer for 1 to 1 ½ hours prior to cooking to allow outer edges of ham to start to freeze. Go easy on this procedure, you don't want the ham frozen hard!
Maintain temperature of cooker/grill at 225° to 275° during cook cycle.

jeffinsgf

I'm with Spuds...if you have the right ham, it doesn't need much of anything. I slather a little mustard on it, put it in a vee-rack with a drip pan, put in the plate setter with the legs up and grid on the plate setter. 300 to 350 to an internal temp of 140ish.