Egret's Maple-Burbon Ham

DynaGreaseball · October 2010

I've volunteered to provide the ham at a December feed we're putting on. Been reading the feedback on Egret's recipe for Maple-Burbon Ham in the BGE cook book. Anyone in here have any experience with it? Some use those already spiral cut hams, which I must say are pretty good even if served as is. Is this recipe worth the time it takes to smoke the ham?...and I need to privide 30 to 35 servings. How big a ham would that be?

Tanks in advance for any suggestions.

RRP · October 2010

yes it is excellent and well worth the effort. I though prefer the conventional non-sliced ham so when I inject it the syrup stays inside instead of slip sliding right out the spiral cuts!

RRP · October 2010

another hint regarding that recipe. It suggests rubbing the paste on the outside and then letting it sit overnight. In order to keep the Saran wrap off the paste I stick broken toothpicks like this and then tent it with wrap!

DynaGreaseball · October 2010

Great idea!

Got an estimate for me about how much ham I'll need for 30 to 35 servings. On pulled pork, I have calculated that one 9 pound butt will make 20 sandwich-servings. Should I estimate about the same number with ham? There will be sweet potato soufle, green beens and some bread to go on each plate too. Thanks. Oh...Did you use an already cooked ham, and did you still smoke it for 5 hours?

hornhonk · October 2010

If you follow Egrets recipe without changes, you will be amazed how good it is. RRPs toothpick idea is a good one, btw.

I also agree with him on the spiral sliced ham. Use a regular ham.

DynaGreaseball · October 2010

Thanks Guys. I'll stick to his recipe, and use PPR's tooth picks too.

RRP · October 2010

yes I always use a pre-cooked, pre-smoked ham. Another little trick is I trim off any thick outer layer of fat, because a good part of the attributes to this recipe is that glaze so that way the glaze stays on and doesn't get trimmed off after the cook! As for quantity of a serving I'd just be guessing - maybe one of the catering eggers will chime in here!

hornhonk · October 2010

Use one of these.

Mickey · October 2010

I like and use the spiral cut ham. After tossing a very costly and a not very costly injectors I found using my hands and rubbing good into the spiral cut - it worked very well.
Have done 2 non-spiral cut and now 3 spiral cuts. I will stay with the spiral cut.
I do go with Steve on the Cooks Ham - outstanding....

PA Dutch Egger · October 2010

I have found I like using the spiral cut ham for groups. As a rough estimate I figure 1/2 lb of meat per person when you are serving a full meal. I use the rub in marinade method as well as the toothpicks to keep the wrap off. Great recipe.

BobS · October 2010

A typical serving of meat is 4 ounces in a buffet setting. How much you need will be greatly influenced by how much other stuff is served.

With that as a basis, 35 servings would be 8.75 pounds.

My guess is that for a big feed in December that would result in some nice leftovers.

csr · July 2011

I agree with the traditional butt method and not a spiral cut.

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Egret's Maple-Burbon Ham

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