Egrets Ham?

Mainegg · March 2009

OK I am a little dumb this am I guess. I know that Egret has another world famous recipe out there besides his chili?? Did he do the ham at the Ocala after party that was so good? I have a 20 lb one to cook and want to honor the man again :kiss: Or if anyone has a good one to share? my search is messed up??? :evil:

Richard Fl · March 2009

You would honor him again.

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 locations with maple syrup (use more than 1 cup if it will take it).
2 Smear the Maple-Bourbon Paste all over the exposed surfaces (except flat side).
3 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).
Cooking
1 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 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.

Mainegg · March 2009

thank you sir Richard! I was just going to boot up the laptop and see if firefox was acting any better on there...It was nice chatting the other night and I still have not emailed you back! I got the pics you sent of the "three Hookers " and Patti is still raving about your oysters!!

Tenn Smoker · March 2009

I have been wondering about hams just have not done a search. I spy an easter ham cook.

giantwing · March 2009

How long do you cook for?

citychicken · March 2009

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.

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