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Ham

Hsbldr1Hsbldr1 Posts: 225
edited November 2011 in EggHead Forum
I have been asked (by my wife) if something similar to a honey baked ham can be produced with my BGE. Not wanting to risk the possibility of slowing down its use I spouted off with a very confident " Ofcoarse". Obviously I could buy a honey baked ham, fire up the egg make me a few firecracker wings (my favorite) then bring in the ham, but I would much rather actually cook a ham on my egg. With all that being said does anyone have a recipe that will get me close.  
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Comments

  • fishlessmanfishlessman Posts: 16,656
    this would compete with a hundred dollar honey ham any day but the ingrediants are hard to come by, you will need to mailorder. its not a honey ham but the flavor is right up there

    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!



    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.



    If using a water smoker, fill water pan ¾ full with hot water and
    add 2 cups of orange, pineapple, or orange/pineapple mix, sweetened
    grapefruit or apple juice to the water. (all of them act as tenderizer
    as the steam penetrates the meat.) (I use a ¾ full drip pan when cooking
    on the Eggs, filled with a 50:50 mix of water and orange juice.)



    Again, cook for 25 to 30 minutes per lb. until internal temp on the
    ham shows 140°. A couple of books suggest 145° and 160° respectively.
    Shirley O. Corriher in her book “CookWise” suggests 140°. We found this
    to be exactly right. After removing from the Egg, it will climb up to
    145° internally. The ham will retain it moistness and the flavor will go
    thru out the ham this way.



    Baste ham with glazing sauce every 10 to 15 minutes during the last
    hour of cooking time. Glazing compound will burn, so do not start
    glazing the ham until the internal temp of the ham reaches 120°.

    NOTE: The secret to this process is plenty of smoke and the real
    maple syrup and granular coffee crystals in the glazing sauce. Use a
    cheaper cut of ham like mentioned before, and people will think you
    bought an expensive ham that you had to “hock” your kids for! Yuk! Yuk!
    (see my pun there?) The glazing sauce will give the ham a fantastic
    taste, smell and color!



    Enjoy!!! El Chefo Dave (aka: Dr. Chicken)



    Note: Use an injectable marinade such as Tony Chachere’s
    Pecan-Honey-Praline in the ham just before cooking to “explode” the
    flavor of the ham. Be sure to use it @ the recommended rate of 2 fl.
    Ozs. per pound. It really does take that much to do the job right!





    Dr. Chicken’s Sweet Kiss of Death Injectable Marinade



    First off, let me give a little background into the idea behind this injectable marinade and the reasoning behind it.



    Years ago, my Grandma and my Mom both cooked such delightfully good
    hams at Christmas time; it would make your head swim in delight. The
    aroma would make our house smell good for days!

    Tender, sweet, moist (most of the time) and just plain scrumptious,
    it was a memory like all of us have. I always wanted to duplicate the
    recipe. But, by the time I got around to asking my Mom about it, she was
    nearly bed ridden and had trouble remembering yesterday much less 40 to
    50 years ago. Mom passed away 2 years ago last Valentines Day in 2000.
    But, I’ve continued to search and work at that memorable cooked ham.

    Five years ago, I took a challenge from my oldest brother to
    duplicate that recipe in an outdoor cooker. He said, “It can’t be done!”
    Any of you that have tried my “Dr. Chicken’s Double Smoked Ham” recipe
    knows that remark was not true then and is not true now!



    But, in all honesty, even the double smoked ham recipe left
    something to be desired. Sometimes it left the ham tasting great, but a
    little too dry. I believe it was Earl or Sprinter or GFW from the BGE
    user’s forum that suggested I use an injectable marinade in the ham,
    such as Cajun Injector’s or Tony Chachere’s Honey-Pecan-Praline
    marinades. Believe me, they both did a great job, but neither of them
    added the “punch” like I wanted. So, I have kept on trying.



    Well folks, I think I have come up with what I wanted. Either recipe
    is a winner, but using them both on the same ham will result in by far
    the most fantastic tasting ham you will ever try.



    Please give both recipes a try! You will love the results! I hope
    too, it will become a “family tradition” like my Mom’s and my Grandma’s
    was in our family.



    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.









    Dr. Chicken’s Sweet Kiss of Death Injectable Marinade (continued)





    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.



    Enjoy this recipe and let me know what you think!



    Cheers,



    Dr. Chicken (aka: Dave Spence)



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  • GrannyX4GrannyX4 Posts: 1,431
    Egrets ham isn't like a Honey Baked ham but it is quite good.

    Pork Maple-Bourbon Ham
    egret December 2009 Quote
    Posts: 3,646
    Ingredients

    Maple-Bourbon Paste (recipe follows)
    10-12 # cooked, ready to eat Ham (bone-in Butt or Shank section)
    1/2-1 cup Maple Syrup
    Cherry and Apple Chunks

    Maple-Bourbon Paste
    2 Tbls. pure Maple Syrup
    2 Tbls. freshly ground Black Pepper
    2 Tbls. Dijon or Honey-Dijon Mustard
    1 Tbls. Bourbon
    1 Tbls. Vegetable Oil
    1 Tbls. Paprika
    1 Tbls. Onion Powder
    2 tsp. coarse Salt, either kosher or sea salt

    Instructions

    The day before smoking, place ham in a pan flat side down. Inject in multiple locations with maple syrup (use more than 1 cup if it will take it). Smear the Maple-Bourbon Paste all over the exposed surfaces (except flat side). Cover loosely with plastic wrap and put in refrigerator until ready to smoke (You can remove ham from refrigerator up to one hour before cooking).

    Stabilize egg at 250° F. with plate setter (legs up) regular grid with raised grid attached. Put 3 or 4 good size chunks of wood on coals, then place ham on raised grid.

    Cook until internal temperature reaches 140° F. (this should take about 5 hours).

    Notes

    If cooking a large ham, or, two or more butts or shanks you can omit the raised grid if you're experiencing a "fit" problem and just cook on the regular grid.


    I CAN'T EVEN preview now before I send! Is it still a Java problem? Oh well, I'll post and then see what I got.
    Every day is a bonus day and every meal is a banquet in Winter Springs, Fl !
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  • GrannyX4GrannyX4 Posts: 1,431
    That sounds quite good. Are the spices you use for the injectable marinade the ones you have to mail order?
    Every day is a bonus day and every meal is a banquet in Winter Springs, Fl !
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  • Hsbldr1Hsbldr1 Posts: 225
    Thanks I will let yall know how it turns out. Looking forward to trying something new.
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  • fishlessmanfishlessman Posts: 16,656
    That sounds quite good. Are the spices you use for the injectable marinade the ones you have to mail order?

    yeah, butter peacan is impossible to find here, rum was diffficult. i think i cheated with some almond last time. dont know why the recipe pasted that way, it didnt look like that when i copied it. you want to do the injection and glaze

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