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EGRET D@&* You

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.


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Started with a 10 pounder spiral cut:

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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:


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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.



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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.

Comments

  • MickeyMickey Posts: 16,894
    You did good Richard. Wow, I like the spiral cut as they are easier to marinate as well.
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

  • You are a thoughtful egger Richard. Spirals have become our favorite for the holidays too.
    Large, small and mini SW Austin
  • GLWGLW Posts: 178
    Fantastic! Thanks for sharing.
    When in doubt add more pepper.
  • I'm sorry to hear about your friend.  Looks like you did him proud for his sister!

    ........................................................................................

    Flint, Michigan.  If the lead bullets don't kill you, the leaded water will.

  • henapplehenapple Posts: 15,171
    What marinade?
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • SmokeyPittSmokeyPitt Posts: 7,869
    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


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

  • 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
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious

  • Has anybody cooked Egret's ham at a higher temp for a shorter period of time?
  • tulocaytulocay Posts: 1,737
    Great looking ham. Will have to give it a try for the holidays.
    LBGE, Marietta, GA
  • SmokeyPittSmokeyPitt Posts: 7,869
    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. 


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

  • Dyal_SCDyal_SC Posts: 3,279
    Nice ham!! Has me looking fwd to the holidays. :)
  • MickeyMickey Posts: 16,894
    Has anybody cooked Egret's ham at a higher temp for a shorter period of time?

    I go 300/325 and fine for me.
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

  • mr toadmr toad Posts: 666
    will be doing this on thanksgiving morning

    mr toad
    In dog Beers - I have had only one !
  • Nice. Thanks. I put it on my list to do.
    LBGE
  • 500500 Posts: 1,906
    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.
    Large BGE; Midlothian, Virginia
    I like Pig Butts and I can not lie.
    "Barbecue is a journey, one meal at a time."
  • 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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