how to cook a ham on the egg?

Here is one way. I just left egret last saturday in ocala and he had the ham bone about to go to the dog . He very thankfully gave it to me and tonight it is a eggtastic pot of great northern beans and ham. Thank you John & Joan & Judy!

Pork, Ham, Bourbon, Maple, Egret

*This is a truncated version of Maple-Bourbon Glazed Ham that was posted on theforum (author unknown).


INGREDIENTS:
Maple-Bourbon Paste (recipe follows)
10-12 Lbs. Cooked, ready to eat ham (bone-in Butt or Shank section)
1/2-1 cup Maple Syrup
Cherry and Apple Chunks
Maple-Bourbon Paste
2 Tbs Pure Maple Syrup
2 Tbs Freshly ground Black Pepper
2 Tbs Dijon or Honey-Dijon Mustard
1 Tbs Bourbon
1 Tbs Vegetable Oil
1 Tbs Paprika
1 Tbs Onion Powder
2 Tsp. coarse Salt, either kosher or sea salt




Procedure :
1 The day before smoking, place ham in a pan flat side down. Inject in multiple
2 locations with maple syrup (use more than 1 cup if it will take it).
3 Smear the Maple-Bourbon Paste all over the exposed surfaces (except flat side).
4 Cover loosely with plastic wrap and put in refrigerator until ready to smoke (You
5 can remove ham from refrigerator up to one hour before cooking).
Cooking
1 Stabilize egg at 250° with plate setter (legs up) regular grid with raised grid
2 attached. Put 3 or 4 good size chunks of wood on coals, then place ham on raised
3 grid. Cook until internal temperature reaches 140° (this should take about 5 hours).
4 I, sometimes, inject with more maple syrup about one hour before ham is done.


Recipe Type
Main Dish, Meat

Recipe Source
Author: John Hall (egret)

Source: BGE Florida Eggfest '07, Egret

This really is good if I say so myself. I got the maple-bourbon paste recipe off this forum from some unknown source, but, it provides a perfect balance of heat when coupled with the maple syrup infused ham.

here is a favorite at my house

Pork, Ham, City


INGREDIENTS:
1 city style (brined) ham, hock end*
1/4 cup brown mustard
2 cups dark brown sugar
1 Oz Bourbon (poured into a spritz bottle)
2 cups crushed ginger snap cookies



Preparation
1 Heat oven to 250 degrees F.
2 Remove ham from bag, rinse and drain thoroughly. Place ham, cut side down, in a roasting pan. Using a small paring knife or clean utility knife set to the smallest blade setting, score the ham from bottom to top, spiraling clockwise as you cut. (If you're using a paring knife, be careful to only cut through the skin and first few layers of fat). Rotate the ham after each cut so that the scores are no more than 2-inches across. Once you've made it all the way around, move the knife to the other hand and repeat, spiraling counter clockwise. The aim is to create a diamond pattern all over the ham. (Don't worry too much about precision here.)
3 Tent the ham with heavy duty foil, insert a thermometer, and cook for 3 to 4 hours or until the internal temperature at the deepest part of the meat registers 130 degrees F.
4 Remove and use tongs to pull away the diamonds of skin and any sheets of fat that come off with them.
Cooking
1 Heat oven to 350 degrees F.
2 Dab dry with paper towels, then brush on a liberal coat of mustard, using either a basting brush or a clean paint brush (clean as in never-touched paint). Sprinkle on brown sugar, packing loosely as you go until the ham is coated. Spritz this layer lightly with bourbon, then loosely pack on as much of the crushed cookies as you can.
3 Insert the thermometer (don't use the old hole) and return to the oven (uncovered). Cook until interior temperature reaches 140 degrees F, approximately 1 hour.
4 Let the roast rest for 1/2 hour before carving.
*Cook's note:
1 A city ham is basically any brined ham that's packed in a plastic bag, held in a refrigerated case and marked "ready to cook", "partially cooked" or "ready to serve". Better city hams are also labeled "ham in natural juices".


Yield: 10 to 15 portions
Preparation time: 15 minutes
Cooking time: 6 hours

Recipe Type
Main Dish, Meat

Recipe Source
Author: Alton Brown

Source: Food Network, Alton Brown, 04/30/07

Episode#: EA1D06

Copyright © 2006 Television Food Network, G.P., All Rights Reserved

I will second the bone, soup recipe from Grandpas Grub. Just returned yesterday from the EGGtastic party in Ocala and Mr Egret, as always a gentleman, was about to sacrifice his ham bone to the unknown since he was going to be on the road for 3-4 days. I salvaged it and with 3 cups of great northern beans and 12 cups chicken broth and 2 onions I cooked for 4 hours today. The maple sugar flavor from the skin made the meal.. Keep in touch Egret. Thanks for the bone.