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Smoked a ham yesterday
A knock off of this recipe
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
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LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,
Garnerville, NY
Comments
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Pics?
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Trying to post them. Site keeps timing out the uploads.
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LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,
Garnerville, NY -
Hooray - I can post pics again.
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LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,
Garnerville, NY -
That's a fine looking ham! I've never cooked one the same day as the day I injected, so I have no comparative info. I do prefer the butt section over the shank, though.
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robnybbq said:Trying to post them. Site keeps timing out the uploads.
It was doing this for me yesterday. Would time out and then say something about site security.Columbia, SC --- LBGE 2011 -- MINI BGE 2013 -
I did this recipe on Christmas day. My parents are vegetarians and they even had a few bites! Incredible smoked flavor!
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Ham is so good. They look awesome.
XLBGE, LBGE
Fernandina Beach, FL
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Great job man.
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