EGRET D@&* You

Richard Fl · October 2012

for coming up with this wonderful maple bourbon baked ham recipe.

Friend of ours recently passed and he loved these hams during the holidays, so as a goodby to him I cooked this am for his sister and BIL who arrived from Germany today.

Started with a 10 pounder spiral cut:

Marinated it overnight in the frig, I like to use spiral cut as they are easier to marinate, take less time to cook and are easier to serve:

Cooked indirect on my small for 3 1/2 hours at 250F with 3-4 medium chunks apple wood for smoke, then added some turbindo sugar, maple syrup, more bourbon and ground cinnamon and opened the egg to 450 for 20 minutes to sear it. Internal was between 135 and 145 depending where I stuck the thermapen. Total time just under 4 hours.

Don't forget this is a wonderfully easy addition to the holiday meals and the bone is to die for soups.
Thanks for looking.

Richard Melbooooring Fl.

Mickey · October 2012

You did good Richard. Wow, I like the spiral cut as they are easier to marinate as well.

Austin Egghead · October 2012

You are a thoughtful egger Richard. Spirals have become our favorite for the holidays too.

GLW · October 2012

Fantastic! Thanks for sharing.

Fred19Flintstone · October 2012

I'm sorry to hear about your friend. Looks like you did him proud for his sister!

henapple · October 2012

What marinade?

SmokeyPitt · October 2012

Bomb-diggity.

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).

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

Village Idiot · October 2012

Thanks Smokeypitt for the precise recipe. The previous poster didn't give me enough to do it. Your post does. To me, that's what this forum is all about. :-c

scaryangel · November 2012

Has anybody cooked Egret's ham at a higher temp for a shorter period of time?

tulocay · November 2012

Great looking ham. Will have to give it a try for the holidays.

SmokeyPitt · November 2012

scaryangel said:

Has anybody cooked Egret's ham at a higher temp for a shorter period of time?

I have not...however I think it would be fine. You are starting with a precooked ham, so you are really just heating it up. Cooking it slower just gives it more time to soak up smoke, but I'm sure it would be fine at higher temps.

Dyal_SC · November 2012

Nice ham!! Has me looking fwd to the holidays. :)

Mickey · November 2012

scaryangel said:

Has anybody cooked Egret's ham at a higher temp for a shorter period of time?

I go 300/325 and fine for me.

mr toad · November 2012

will be doing this on thanksgiving morning

mr toad

DocWonmug · November 2012

Nice. Thanks. I put it on my list to do.

500 · December 2012

Looking up ham recipes for Christmas Day and found this. It looks alot like the Maple-Bourbon Ham recipe in the Smoke and Spice cookbook. Picked up a 10# spiral sliced to give this a go. First ham on the egg.

scaryangel · December 2012

I cooked the Maple bourbon ham for Thanksgiving and it was fabulous. I am cooking it again tomorrow. Yum. I can't wait.

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