Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We’re feeling pretty super, how about you? The big game is fast approaching, and while we love football, we love an excuse to invite people over and cook even more! You too can cook like a champion with recipes from Dr. BBQ’s NFL Gameday Cookbook: Grilled Tuna Sandwiches from Seattle and Baked Brie from New England. Who’s going to win? You’ll have to cook both to find out.

The 17th Annual EGGtoberfest was amazing - here are the highlights Click Here

Smoked a ham yesterday

Saw the recipe for the Maple-Bourbon ham and thought we try it.    Got a "Ready-TO-Cook ham (All they had except for frozen yesterday morning).  I injected the ham with maple syrup.  Made the paste and smothered the ham with it.  Got the Egg to ~300 and cooked raised indirect.  Took ~ 4.5 hours.  Egg temps were all over the place mostly cooking at 350 grate.  Could not get the Egg lower (Another post). Used the Maverick for grate temp only as the food probe is toast.  Came out good.  Probably would be better if injected with a little more maple syrup and left overnight in the fridge.

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



_______________________________________________________________
LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,


Garnerville, NY
·

Comments

  • rholtrholt Posts: 368
    Pics?
    ·
  • robnybbqrobnybbq Posts: 1,671
    Trying to post them.  Site keeps timing out the uploads.

    _______________________________________________________________
    LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,


    Garnerville, NY
    ·
  • robnybbqrobnybbq Posts: 1,671
    Hooray - I can post pics again.
    ham1.jpg
    640 x 480 - 125K
    ham2.jpg
    640 x 480 - 186K

    _______________________________________________________________
    LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,


    Garnerville, NY
    ·
  • egretegret Posts: 4,018
    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. 
    image
    ·
  • ChubbsChubbs Posts: 3,973
    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! 
    IMG_2641.jpg
    3264 x 2448 - 2M
    IMG_2649.JPG
    2448 x 2448 - 850K
    ·
  • six_eggsix_egg Posts: 598
    edited February 2013
    Ham is so good. They look awesome.

    XLBGE, LBGE growing accessories.

    Want: Ceramicgrillworks 2 tier large, Dutch oven, Cyber Q Wifi

    Grenada, MS

    ·
  • rholtrholt Posts: 368
    Great job man.
    ·
Sign In or Register to comment.