Bourbon-Maple Ham ala Egret

Richard Fl

Is this an oxymoron?







10 #'s, Spiral sliced, on small indirect 225F 3 hours.Maple wood smoke. Pulled 141F

Grandpas Grub

Always a great cook and a bonus. The bone makes some great soup.

Yours looks pretty nice.

GG

Eggtucky

Nah...the bourbon offsets it :blink: :laugh: ..so what's the 'bourbon' part?

Charleston Dave

I've been wanting to try this cook and I have a ham sitting waiting in the refrigerator, but can't find the "butter pecan" flavoring mentioned in the recipe.

Possible substitutes available to me:
--butter flavoring
--black walnut flavoring
--Frangelico liqueur
--Just leave it out

Any suggestions? I have a profound tree nut allergy so can't use anything that has "real" nuts in it. The flavorings are generally OK, and oddly enough I can tolerate spirits like Amaretto or Frangelico. I also don't seem to have trouble smoking over pecan wood.

Real nuts, though, mean that a 911 call and Epipen need to be added to the ingredient list.

Richard Fl

I have some maple syrup headed from Maine to Ocala, so just used Aunt Jamima lite pancake syrup. Not my favorite but works. Besides I like more bourbon that syrup anyway. Some for the ham the rest for the chef.

egret

Dave, this is not the same recipe as the "double smoked" ham. I wanted to try that once, but, couldn't find all the ingredients...most of which were pretty pricey! Here is the one I use :

Maple-Bourbon Ham
by John Hall (egret)

Ingredients :

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

Procedure :

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. 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).

Richard Fl

Yes the bone is a great soup base, however it will have to wait as I made a 9 QT beef barley, mushroom soup today the bones were shortribs from the egg last week and a few new beef shank bones. Back to Daytona!

egret

Nah, no oxymoron! Looks good, Richard......

Richard Fl

Here is the one I started with, but due to Post Valentine projects only basted 3 hours before the cook and never did inject, just lots of little knife slits. It was spiral cut so only took 3 hours at 250F indirect.

Ham, Maple-Bourbon, Egret


INGREDIENTS:
Maple-Bourbon Paste (recipe follows)
1 10-12 Lbs 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 Tbs Pure Maple Syrup
2 Tbs Freshly Ground Black Pepper
2 Tbs Dijon or Honey-Dijon Mustard
1 Tbs Bourbon
1 Tbs Vegetable Oil
1 Tbs Paprika
1 Tbs Onion Powder
2 Tsp Coarse Salt, either kosher or sea salt




Preparation :
1 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).
2 Smear the Maple-Bourbon Paste all over the exposed surfaces (except flat side).
3 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).
4 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).
5 This is a truncated version of Maple-Bourbon Glazed Ham that was posted on the forum (author unknown).


Recipe Type
Main Dish, Meat, Side Dish

Recipe Source
Author: John Hall

Source: BGE Florida Eggfest '08, Egret

Double Bogey

Without a doubt one of my favorite cooks. I have never used a spiral sliced ham for fear of it drying out during the cook. Any problems there?

Richard Fl

I pulled at 140F and it is fine. Next time might pull at 135 if spiral cut as some of the edges were a little dry. But, the bourbon makes you overlook the little things.

Double Bogey

Thanks Richard. Might try the spiral next time.

Charleston Dave

Oops! Looked like I confounded the two recipes, should have double-checked before asking. Thanks for clearing things up.

Although I am still wondering about that substitution...

Grandpas Grub

Did the short rib bones impart much flavor? I need to try some beef barley soup.

GG

Richard Fl

Some of the ribs were General Tso BBQ and some were plain, just cooked. The Tso gave a little flavor,but with everything else it went away. Cooked the barley in a separate pan and mix in a soup bowl as I go along. Simple, beef boullion, carrots, onions, celery diced sauteed and added mushrooms after 3 hours in DO. Took meat out and removed bones after 3 hours. Was going to do on large, but rain was forcast I I did not feel like playing in it today. The small with ham was covered.