Big Green Eggs and Ham (Egret's Recipe)

Dan in StL

I looked and looked `til my computer got spam
And I could not find Egret's recipes for ham

I looked in the "Cookbook" and I looked in the Forum
But none of them appeared to store `em.

So as Easter draws near and I don't have plan
Somebody please send me Egret's recipe for Ham

Unknown

Hay Dan,
Can't help ya, but you and your fambly have a Happy Easter. Especially Dennis.

vidalia1

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=618629&catid=1#

Unknown

Hope this is the one you are hinting.
Tom

Ham, Maple-Bourbon, Egret

*This is a truncated version of Maple-Bourbon Glazed Ham that was posted on theforum (author unknown).


Ingredients
Maple-Bourbon Paste (recipe follows)
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



Procedure :
1 The day before smoking, place ham in a pan flat side down. Inject in multiple
2 locations with maple syrup (use more than 1 cup if it will take it).
3 Smear the Maple-Bourbon Paste all over the exposed surfaces (except flat side).
4 Cover loosely with plastic wrap and put in refrigerator until ready to smoke (You
5 can remove ham from refrigerator up to one hour before cooking).
Cooking
1 Stabilize egg at 250° with plate setter (legs up) regular grid with raised grid
2 attached. Put 3 or 4 good size chunks of wood on coals, then place ham on raised
3 grid. Cook until internal temperature reaches 140° (this should take about 5 hours).
4 I, sometimes, inject with more maple syrup about one hour before ham is done.


Nutrition Facts
Serving size: 1 serving
Percent daily values based on a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
The following ingredients were not linked to the ingredient database and were not included in the nutrition information:
Maple-Bourbon Paste (recipe follows)
Cooked, ready to eat ham (bone-in Butt or Shank section)
Cherry and Apple Chunks
Pure Maple Syrup
Dijon or Honey-Dijon Mustard
Bourbon
coarse Salt, either kosher or sea salt

Amount Per Serving
Calories 620.49
Calories From Fat (22%) 138.04
% Daily Value
Total Fat 15.71g 24%
Saturated Fat 1.33g 7%
Cholesterol 0.00mg 0%
Sodium 26.19mg 1%
Potassium 716.40mg 20%
Carbohydrates 125.72g 42%
Dietary Fiber 6.37g 25%
Sugar 99.07g
Sugar Alcohols 0.00g
Net Carbohydrates 119.36g
Protein 3.12g 6%



Recipe Type
Main Dish, Meat

Recipe Source
Author: John Hall (egret)

Source: BGE Eggtoberfest '07, Egret

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.

Mike in Abita

This is the one I have. Happy Easter.

Maple-Bourbon Ham
by John Hall (egret)

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

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). I, sometimes, inject with more maple syrup about one hour before ham is done.

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

Dan in StL

Mike, Kim and others - Thanks!