Thanksgiving's around the corner, don't want Turkey this year.....

Unknown

I've decided that the meat portion of Thanksgiving Dinner will be cooked up on the BGE, but we want to do something different this year - no turkey. Ham would seem to be the obvious choice, anybody have any good recipes/ideas for smoking a ham for a Thanksgiving/Christmas feast?

Big'un

BravoWhiskey,
How about one of these? A Triple Threat.[p]

Shishkaknob

BravoWhiskey,[p]Chubby did a nice maple bourbon ham that he posted earlier. Looks and sounds great. The recipe was detailed in the 1st reply. [p]Here's the link.[p]Cheers,[p]John
[ul][li]Ham[/ul]

Shishkaknob

Big'un,[p]That looks very tasty. Please share your recipe/method.[p]Thanks,[p]John

Unknown

BravoWhiskey,
try wess b recipe for christmas ham 2006 on his web site. sounds good im going to try it this year.

mad max beyond eggdome

BravoWhiskey,
try this one. .. dr. chicken's double smoked ham. .. takes a basic grocery store smoked ham and turns it into something really special. . . .[p]
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![p]Enjoy!!! El Chefo Dave (aka: Dr. Chicken)[p]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![p]
Dr. Chicken’s Sweet Kiss of Death Injectable Marinade[p]First off, let me give a little background into the idea behind this injectable marinade and the reasoning behind it.[p]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![p]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.[p]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.[p]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.[p]Ingredients:[p]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)[p]Directions for blending:[p]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.[p][p]
Dr. Chicken’s Sweet Kiss of Death Injectable Marinade (continued)[p]
Directions for use:[p]Wrap ham in 2 layers of plastic wrap before starting the injection process.[p]
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.[p]Continue to inject the marinade into the ham until the entire amount of marinade is injected evenly into the ham.[p]Cook the ham as shown in the “Double Smoked Ham” recipe. Be sure to you your favorite wood for smoke flavoring.[p]Do not cook the ham beyond 145° internal to prevent over cooking and drying out the ham.[p]Enjoy this recipe and let me know what you think![p]Cheers,[p]Dr. Chicken (aka: Dave Spence)[p][p][p]

Sundown

BravoWhiskey,[p]You may want to rethink doing a turkey. If you or your guests haven't had a bird done on the Egg then you haven't had the best turkey you have ever tasted! Mad Max has a well studied method or you can keep it simple with butter on the skin and S&P either way it'll be something you've never had before!

mb168

BravoWhiskey,[p]I'm thinking of doing both and have the turkey on bottom with a ham dripping on top of the bird. I've had them before off a bullet smoker and they are good, the turkey gets a lot of flavor.

fishlessman

BravoWhiskey,
dr chickens double smoked ham is a killer, you would need to look for ingrediants now and order what you cant find, some of the extracts can be tricky to find and you dont want to leave them out. another great recipe which is different is wdans lechon asado, i cook this for newyears sometimes. it would be hard not to cook turkey for me on tday though, i look forward to the whole meal all year.
[ul][li]lechon asado[/ul]

Unknown

This one is the leader in the clubhouse right now, looks awesome Max!

Unknown

Big'un,[p]That looks tasty, what is that exactly?

Big'un

BravoWhiskey,
It's called a "Triple Threat"; bacon wrapped loin, stuffed with apple sausage. The recipe is in Eggfest 2007 at "WessB"s pg 45 & "Naked Whiz" site. Really delicious! Juicy! Great presentation.. Here's a link below. Don't hesitate to ask any questions. Pg 45
[ul][li]Triple Threat pg 45[/ul]

Big'un

Shishkaknob,
It's called a "Triple Threat"; bacon wrapped loin, stuffed with apple sausage. The recipe is in Eggfest 2007 at "WessB"s pg 45 & "Naked Whiz" site. Really delicious! Juicy! Great presentation.. Here's a link below. Don't hesitate to ask any questions. Pg 45.

Big'un

Shishkaknob,
Sorry I forgot to post the link. The recipe is in Eggfest 2007 at "WessB"s pg 45 & "Naked Whiz" site. Really delicious! Juicy! Great presentation.. Here's a link below. Don't hesitate to ask any questions. Pg 45.
[ul][li]"Triple Threat"; [/ul]

Unknown

BravoWhiskey,[p]YB got me to do this last Christmas and was a definite crowd pleaser.[p]Pork, Roast, Crown, Richard

It is all YB's fault for teasing us with Eggtoberfest '04 & '05 and then giving us a taste at Eggtoberfest '06. Thank you again! Richard


[p]1 15 Lbs. Pork, Roast, Crown, 24 Bones
*****Stuffing*****
3 Pkgs Uncle Ben's Wild Rice Mixture
2 Cans Water Chestnuts, Chopped, Coarsley
6-8 Scallions, Chopped and Sauteed
Dash Salt/Pepper & Cavender's Seasoning




1 Rack ready to roast!
2 Roast was slathered with cheap yellow mustard, Spice Island Lemon Garlic and Indian River Pepper Blend. Rested for about an hour.
3 Large BGE was set up indirect, drip pan w/water 3/4 way up. At 250°F placed the roast on the grid without the stuffing in the middle.
4 Had 3-4 pieces of apple and a handful of pecan chips for smoke. Brought the BGE to 325°F-350°F, Placed aluminum foil around tips of bones.
5 About 2 hours into the cook, stuffed the cooked rice mixture into the cavity, took about 3/4's of the batch. Saved the rest for later. Closed the BGE and went another 45 minutes until the internal temperature was 147°F.
6 Pulled, let rest normally 30-45 minutes, but this time, my first roast project, had so much going on that the roast was ready 3 hours before the guests were hungry.
7 SO, covered with aluminum foil and let sit on table in kitchen for the duration, never reheated in oven, just served with hot mushroom gravy. Worked out fine.
8 Placed little gold paper frills on the bones. Sliced 1 bone/chop per person was plenty.
9 None of this would have been possible without the kind help from Mr Crown Roast, Larry Ward, AKA "YB". Thanks Larry!!!


Recipe Type
Main Dish, Meat

Recipe Source
Source: BGE Forum, Richard, 12/25/06[p]01/02/07--RPH-Fed 12 adults Christmas day and 6 more 3 days later. Gave some away. In the future will figure 1 1/3-1 1/4 bones per person, depending on crowd and are they big eaters.


[p]

irishrog

BravoWhiskey,
I did a beef wellington last weekend, if you want something special then its very hard to beat.

Shishkaknob

Big'un,[p]Thanks much.[p]John

BENTE

BravoWhiskey,
alton brown's city ham is great[p][p]sorry i been at work or i would have answered earlier[p]
happy eggin
tb[p]
[ul][li]Alton Brown's City Ham[/ul]

Car Wash Mike

BravoWhiskey,
I'll be doing my first Pork Crown Roast by YB. No pressure there, first time is Turkey Day. LOL[p]Mike