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Another egret ham question

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Unknown
Unknown
edited November -1 in EggHead Forum
When you put the ham on the egg do you leave the ham in the pan and put that on the egg, or do you take the ham out of the pan and place it directly on the grate. I didn't think it would make much difference but just thought I would ask. Also when injecting the maple syrup do you heat it up a little to make it flow easier. Thanks. Merry Christmas.
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Comments

  • egret
    egret Posts: 4,170
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    Chef Boy RC,
    Put the ham directly on the grid on the inverted plate setter (I use the raised grid). You can warm the syrup 'slightly' if you're having trouble with flow. Good luck with it........
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  • Little Steven
    Little Steven Posts: 28,817
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    egret,Have you ever tried mixing the syrop with melted butter and herbs? Thanks.Steve

    Steve 

    Caledon, ON

     

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  • egret
    egret Posts: 4,170
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    Little Steven,
    Never tried that. I just prepped two hams for tomorrow's cook and I mixed in some bourbon with the maple syrup. I like your suggestion, though.
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  • mojopin
    mojopin Posts: 200
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    egret,[p]kudos on adding the bourbon to the maple... I think it made the ham extra special when I did it. But then, I didn't have a baseline to compare it to without the bourbon! Let me know how it turns out!
    I'm going to go with maple next time. Everyone seems to say that it only leaves a mild maple taste.[p]-Jill
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