Cooking whole ham?

Welcome to the "CULT". Here is a great way if it is pre-cooked.

Ham, Maple-Bourbon, Egret





INGREDIENTS:
Maple-Bourbon Paste (recipe follows)
1 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).
6 Stabilize egg at 250° F. with plate setter (legs up) regular grid with raised
7 grid attached. Put 3 or 4 good size chunks of wood on coals, then place ham on
8 raised grid. Cook until internal temperature reaches 140° F. (this should take about
9 5 hours).


Recipe Type
Appetizer, Main Dish

Recipe Source
Author: John Hall (egret)

Source: BGE Florida Eggfest '09, Egret

Then I agree with Richard,that's great recipe :woohoo: That's actually the one I was gonna share/recommend Good luck,and enjoy,it's really good stuff :woohoo:

You'll love it. I followed John's recipe a few week ago and it came out great.

During the holidays I cook quite a few for ourselves and friends. Other than heating the ham up too much and drying out the ham it is pretty hard to make a mistake.

I like egrets method as above or Alton Brown's method.

I don't get too carried away with the outer seasoning as it doesn't get much into the meat even with the diamond cuts.

I use spiral cut and inject the ham with 6 to 8 oz of pure maple.

These come out with the meat tasting as good or better than Honey Baked Ham.

Keep in mind you are giving a second smoke and reheating so I take the internal temperature to 140° - you don't want to dry out the ham.

Make sure you save the bone and some meat, these things make the most fantastic soup you will ever eat. Split Pea, Navey Bean, Capital Hill, heck they all turn out great.

Both the ham and soup are great egg cooks.

GG

Next time I order I need to get some pineapple head to give it a try.

I haven't noticed much flavor transfer into hams no matter what is used, hence I inject with pure maple.

In Dec. '07 RichardFl sent this to me, evidently Klos posted this a few weeks prior. It is supposidly a Honey Baked Ham Clone.

1 fully-cooked shank half ham, bone-in, pre-sliced is best
1 cup sugar
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground clove
1/8 tsp paprika
dash ground ginger
dash ground allspice

GG