HAM

Beast · November 2007

I am going to try my hand at cooking a ham on the BGE and i wanted to know the time, temp and doneness temp to pull at ( 140 degress ) and also can i use the ET-73 to monitor the internal temp or should i leave it out and use the termopen to do that instead i'm headed out to try and get some alligator clips to mount the ET-73 to the BGE thermometer can someone chime in and advise please thanks in advance

egret · November 2007

Beast,
If you're talking about an already cooked ham, here is a good recipe I use :[p]Maple-Bourbon Ham
by John Hall (egret)[p]Ingredients :[p]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[p]Procedure :[p]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). I, sometimes, inject with more maple syrup about one hour before ham is done.[p]Maple-Bourbon Paste[p]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[p][p][p]

HAM

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