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First time Egrets Ham Tips or Suggestions?
Comments
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I have two I'm getting ready to pull out of the fridge to cook! I never slit mine. I just start the fire in the middle and when clean burning at around 300* put the wood in. Let the wood smoke a while to get rid of most of that initial white smoke. I've cooked these anywhere from 250* to 325* with great success. Don't get wrapped around the axle with a certain temp. you're trying to achieve.......it's not that important. I don't know how large your ham is, but, put enough lump in for a several hour cook. I always fill mine up to the top of the firebox before lighting. This is an easy cook with a lot of leeway.....so, don't worry too much over it. It'll be just fine!!
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Here's a tip. Don't use a spiral sliced ham "> (like I did)
Steve
Caledon, ON
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From the man himself. Thank you Egret. I have a 10lbs ham how long do you think it will take to cook?Thanks again JeffJeff from Winston-Salem, NC - LBGE, MiniMax, Blackstone
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Just prep it the day before and it will be great! I did a spiral sliced one for Christmas and used maple crown royal for the bourbon and it came out awesome! Spiral sliced was easy to spread the paste on all the slices but hard to inject.. Pros and cons for both types.Large & Small BGE, CGW Two-Tier Swing Rack for BOTH EGGS, Spider for the Wok, eggCARTen & and Cedar Pergola my Eggs call home in Edmond, OK.
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Solson005 said:Just prep it the day before and it will be great! I did a spiral sliced one for Christmas and used maple crown royal for the bourbon and it came out awesome! Spiral sliced was easy to spread the paste on all the slices but hard to inject.. Pros and cons for both types.
Columbia, SC --- LBGE 2011 -- MINI BGE 2013 -
Egret's Ham....Making Families Proud Since '04
Columbia, SC --- LBGE 2011 -- MINI BGE 2013 -
Jeffroe189 said:From the man himself. Thank you Egret. I have a 10lbs ham how long do you think it will take to cook?Thanks again Jeff
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Is there a link to the recipe available? All this ham talk is giving me ideas.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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caliking said:Is there a link to the recipe available? All this ham talk is giving me ideas.
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
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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