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Never egged a ham w/o maple syrup. Help needed

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Mickey
Mickey Posts: 19,674
edited April 2012 in EggHead Forum
Have a small bone in Cooks ham. Linda ask this ham not be like all our others made with Maple Syrup. Not a spiral ham. Need help with this. What do you suggest?
Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.   

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Comments

  • travisstrick
    travisstrick Posts: 5,002
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    I made one back in the day. It was a peanut butter kinda thing. I took two bites and threw it out. We only do sweet ham around here since.
    Be careful, man! I've got a beverage here.
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  • travisstrick
    travisstrick Posts: 5,002
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    Oh yea, I ment to say it was a Paula dean recipe. EW GROSS
    Be careful, man! I've got a beverage here.
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  • BOWHUNR
    BOWHUNR Posts: 1,487
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    Mickey, I am not a fan of the sweet, maple, sugary ham at all.  I usually do a Cooks shank ham of around 11 lbs.  I place it in a disposable pan cut side down with about a 1/2' of apple juice.  I give it apple smoke for the first one hour at 250* dome in-direct and after that tent it with foil and bump the temp up to 350 until it reaches 145* in the thickest part (3-4 hours for an 11 pounder).  Your guests will rave and the ham bone will make the best bean soup you've ever had.  I'm doing this exact thing Sunday morning.

    Mike

    I'm ashamed what I did for a Klondike Bar!!

    Omaha, NE
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  • Village Idiot
    Village Idiot Posts: 6,959
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    Mickey,

    Pam says she's always cooked them with mustard, brown sugar, and pineapple.  Also, sometimes she'll cross hatch the skin and put cloves in each intersection.  I don't know if Linda was just wanting to avoid a sweet taste or it was the maple syrup per se, but this doesn't use maple syrup.
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious


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  • tazcrash
    tazcrash Posts: 1,852
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    @VI, I grew up on hams made like that, except the mustard. Mom wasn't a fan of maple syrup or mustard.
    Bx - > NJ ->TX!!! 
    All to get cheaper brisket! 
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  • Village Idiot
    Village Idiot Posts: 6,959
    edited April 2012
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    Taz,

    The mustard is used just to make the brown sugar stick and make a glaze.  You don't taste the mustard in the final ham.  It's the same as Easterners using mustard before egging a pork butt or brisket, so the rub will stick (I use worchestershiresere sauce instead).
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious


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  • tazcrash
    tazcrash Posts: 1,852
    edited April 2012
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    Thanks, VI, but
    LOL, I've heard that so often since posting here. Trust me, I've used the mustard on smokes on the past, and i love it! Love it on lots of foods. 
    But I'm not gonna change momma's mind that mustard (yellow, brown, Dijon, doesn't matter) didn't escape from from the 5th level of hell.
    Bx - > NJ ->TX!!! 
    All to get cheaper brisket! 
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  • Hokie_Smoker
    Hokie_Smoker Posts: 662
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    I've used honey, crushed pineapple, and brown sugar. Always a crowd pleaser but I doubt if she doesn't want maple syrup the honey will offer an acceptable alternative.

    _________________________________________________________________________________________

    Johnson, Navin R... Sounds like a typical bastard.

     

    Belmont, NC

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  • mo egg
    mo egg Posts: 143
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    Im going to try this one this year.

    http://www.food.com/recipe/Awesome-Baked-Ham-46922
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  • fishlessman
    fishlessman Posts: 32,766
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    google alton brown city ham
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 22,970
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    Oh yea, I ment to say it was a Paula dean recipe. EW GROSS
    Donuts and ham....mmmmmm. Homer's dream :))
    Keepin' It Weird in The ATX FBTX
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