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Ham for Easter... need advise/pointers

iowaeggboyiowaeggboy Posts: 4
edited April 2012 in EggHead Forum
I am wanting to do a ham for Easter, but don't know the first thing about it.  Are they precooked/ smoked?  Will me smoking it on my egg be overkill? What is the best ham to ask my butcher for? etc then...  What temp to cook it? How long etc?  Any advice out there would be much appreciated!  Thanks Egguniverse. 

Comments

  • egretegret Posts: 3,997
    I heard a lot about this one :

    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


    Preparation:


    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) and regular grid on plate setter. Put 3 or 4 good size chunks of wood on coals, then place ham on grid. Cook until internal temperature reaches 140°. (this should take about 5 hours). 


    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 

    2 tsp. coarse Salt, either Kosher or Sea Salt


    image
  • bigguy136bigguy136 Posts: 821
    I second egert. I've made several of these for my parents. Maybe back off a little on the pepper if there is going to be someone who doesn't like heat.

    Big Lake, Minnesota

    Large BGE, Stokers, Adjustable Rig

  • stikestike Posts: 15,597
    I'll second that ham. And his recipe is pretty excellent too. :))
    ed egli avea del cul fatto trombetta -Dante
  • MickeyMickey Posts: 13,589
    Have done Egrets ham over a doz times. Will do it many dozen times again.
    Salado TX Egg Family: 2 Large and a very well used Mini.... 5th Salado EggFest is March 14, 2015

  • Do you leave the ham in the pan? Do you cover the ham at all?  Thanks everyone!
  • MickeyMickey Posts: 13,589
    Sorry, pan? I set on grid w/o pan.
    Salado TX Egg Family: 2 Large and a very well used Mini.... 5th Salado EggFest is March 14, 2015

  • smokinbulldawgsmokinbulldawg Posts: 10
    edited April 2012

    anyone done this with a green ham?  I have a green 10-12 pound whole bone in ham ordered.  I am trying to get an idea on a timeline.  Anyone tried resting a ham in a cooler or oven (or other device) for several hours? 

    We will leave for Church at 8:40 Sunday morning, and be back home around 11:40.  I am concerned how best to cook, and serve the ham, without stressing for the 3 hours I am at church.

    LBGE Apprentice
  • stikestike Posts: 15,597
    a green ham is a roast, really.  or you could cook it all the way to pullable. 

    resting helps roasts and steaks, but i wouldn't rest it in a cooler, because the idea behind restign a roast/steak is too allow it to cool a bit so that it will hold in juices a little better when you finally cut into it.

    keeping a butt in a cooler doesn't need that (at 200 degrees, the moisture is long gone, and any 'wet' is fat and gelatin), and plus it is all mingled togther anyway, not sliced.  any juice that spilled out would go right back into the mix.

    resting PP in a cooler is good if the PP is done too early and you want to keep it hot.  it doesn't benefit like a roast does from a rest.

    if you roast it, you can go at 325/350 for a couple hours until 155-160 max.  i would pull around 140-145 myself. it's safe at those temps.

    personally, i'd dial back to 220 and put it on when i went to church. then bump it when you got home.  depending on size, and when you wanna eat, you could put it on when you get home
    ed egli avea del cul fatto trombetta -Dante
  • I was thinking cook at ~225-250.  we would like to eat at 12-12:30.  The other solution is to cook it early.  Then reheat just before serving, or serve it cold.......although I would prefer to take it off the egg, and serve soon after, so it is still hot.  My thoughts were that ~140-150 range....just unsure of my timeline to get to that temp with such a large piece of meat....
    LBGE Apprentice
  • Lt_DanLt_Dan Posts: 2
    Do you put the ham on the grid flat side down?
  • So we are having our easter dinner this Friday. Does the above bourbon recipe have to have bourbon? Or could I simply omit that ingredient?
  • KingRoverKingRover Posts: 115
    Do you put the ham on the grid flat side down?

    I had a bone-in half shank, and put the flat side down directly on the grid.

    So we are having our easter dinner this Friday. Does the above bourbon recipe have to have bourbon? Or could I simply omit that ingredient?

    Its only a tablespoon, I would think you could get away with omitting it. You could substitute wth a small amount of vanilla (1 teaspoon?) maybe if you wanted to.

    I followed Egret's recipe (used a little less pepper, used only apple chunks, re-applied the paste at the end of the cook to glaze), it turned out terrific. Thanks to Egret and the tips on this forum for a terrific Easter dinner!

  • We have pregnant friends sharing our ham. I'm sure the bourbon would cook out. But why chance that. I'll try the vanilla and hope that works. Thanks
  • I heard a lot about this one :

    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


    Preparation:


    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) and regular grid on plate setter. Put 3 or 4 good size chunks of wood on coals, then place ham on grid. Cook until internal temperature reaches 140°. (this should take about 5 hours). 


    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 

    2 tsp. coarse Salt, either Kosher or Sea Salt


    Egret i like how you said "you've heard alot about this one" and its totally your own recipe. Nice :)
  • KingRoverKingRover Posts: 115
    edited April 2012

     @mountaindewbass

    We have pregnant friends sharing our ham. I'm sure the bourbon would cook out. But why chance that. I'll try the vanilla and hope that works. Thanks
    Vanilla extract is like 35% alcohol, so if you are not comfortable using bourbon for that reason, you may not want to use vanilla extract either.
  • Little StevenLittle Steven Posts: 26,056
    I would guess that any of the alcohol in the bourbon would be long gone after 4 to 5 hours. More like 4 to 5 minutes.

    Steve 

    Caledon, ON

     

  • stikestike Posts: 15,597
    edited April 2012
    and when you realize that a person would have to eat the entire ham to get a tablespoon of alcohol.... hahaha

    gonna be kind of tough to get fetal alcohol syndrome from one slice of a ham where a tablespoon of alcohol flavored 12 pounds.... but that's just me being careless
    :))
    ed egli avea del cul fatto trombetta -Dante
  • and when you realize that a person would have to eat the entire ham to get a tablespoon of alcohol.... hahaha

    gonna be kind of tough to get fetal alcohol syndrome from one slice of a ham where a tablespoon of alcohol flavored 12 pounds.... but that's just me being careless
    :))
    :)


  • You would have to talk my wife out of not using the Alcohol :P
  • I heard a lot about this one :

    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


    Preparation:


    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) and regular grid on plate setter. Put 3 or 4 good size chunks of wood on coals, then place ham on grid. Cook until internal temperature reaches 140°. (this should take about 5 hours). 


    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 

    2 tsp. coarse Salt, either Kosher or Sea Salt


    What Size Ham are you working with? I have a 8lb Ham with Bone In. Any thoughts on how long you think that will take at 250?
  • stikestike Posts: 15,597
    lotta guys here don't seem to be able to talk to their wives for some reason.

    'help me convince my wife (to buy an egg)"
    "my wife won't eat pink pork"
    "my wife won't let me dry age in the fridge"
    "my wife won't let me use the same amount of alcohol in one dose of cold medicine spread over a 12 pound ham"


    :))
    ed egli avea del cul fatto trombetta -Dante
  • Little StevenLittle Steven Posts: 26,056
    I would like a new fishing Rod. Couldya make a call for me man?

    Steve 

    Caledon, ON

     

  • Nah we just don't want to be blamed for anything if the child has FAS, the women pregnant was drinking before she knew she was pregnant.

    Anyway back to topic-8 lb ham with bone on at 250. Will it take five hours like the recipe says?
  • KingRoverKingRover Posts: 115

    @mountaindewbass I did a 7# at 250, took about 3.5 hours to hit 138.

    And yeah, there is no risk with a tablespoon of bourbon spread over an 8 # ham and cooked for 4 hours. But when you play host, sometimes you gotta accomodate.

  • stikestike Posts: 15,597
    edited April 2012
    you'd better leave out the vanilla too then (it's also alcohol)
    ed egli avea del cul fatto trombetta -Dante
  • We bought vanilla imitation.. Aka no alcohol for that reason.
    Good recipe we used dijon mustard, next time we're going to use honey to compare
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