Several people have asked me about the ham I served at the after-party at the Eggtoberfest. Since I don't have time to call everyone like I do Chubby I'm going to post it here for everyone's use :[p]Maple-Bourbon Ham[p]Ingredients :[p]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[p]Procedure :[p]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° with plate setter (legs up) regular grid with raised grid attached and drip pan on plate setter. Put 3 or 4 good size chunks of wood on coals, then place ham on raised grid. Cook until internal temperature reaches 140° (this should take about 5 hours). [p]Maple-Bourbon Paste[p]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[p]This really is good if I say so myself. I got the maple-bourbon paste recipe off this forum from some unknown source, but, it provides a perfect balance of heat when coupled with the maple syrup infused ham.