smoked ham

If it is already cooked Mr Egret is the master, I like to use his method with a pre sliced one.



Pork, Ham, Maple-Bourbon, Spiral Cut, Richard Fl

I took the recipe that Egret has been doing for many years and made a few modifications.







INGREDIENTS:
Maple-Bourbon Paste (recipe follows)
1 10-12 Lbs Cooked, ready to eat Ham, Sliced W/ Bone-In
1/2-1 cup Maple Syrup
Cherry and Apple Chunks
Maple-Bourbon Paste
2 Tbs 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. Poke several vertical holes and pour the paste over the ham and between the slices. I prefer the sliced ham as it is easier to present and slice after the cook.
2 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).
3 Stabilize egg at 250° F. 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° F. Check after 3 1/2 hours as the sliced ham has a tendency to dry out. If using unsliced ham the cooking time is about 5 hours. Pull at 140°F


Recipe Type
Appetizer, Main Dish

Recipe Source
Source: BGE Forum, Richard Fl, 2009/09/06

Thanks, I'm going give this one a shot.