Smoked a ham yesterday

robnybbq · February 25

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

rholt · February 25

Pics?

robnybbq · February 25

Trying to post them. Site keeps timing out the uploads.

robnybbq · February 26

Hooray - I can post pics again.

egret · February 26

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.