Holiday Ham

fordmb

Wife asked me to look into cooking our holiday ham on the egg this year as opposed to in the oven. I did not see anything under recipes and browsed the forums and didn't see anything. Anyone had success? Can you share? Thanks

SmokeyPitt

I think this is "the" ham recipe. I haven't done it yet, but I am doing for a xmas get together as well this Thursday.

2Fategghead

Check out this past post. I have tried this and it's fantastic. Tim

http://www.eggheadforum.com/index.php?option=com_simpleboard&Itemid=112&func=view&catid=1&id=786201#786201

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




Preparation :
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).
4 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. (this should take about 5 hours).
5 This is a truncated version of Maple-Bourbon Glazed Ham that was posted on the forum (author unknown).


Recipe Type
Main Dish, Meat, Side Dish

Recipe Source
Author: John Hall

Source: BGE Florida Eggfest '08, Egret

fordmb

Sounds like a good recipe. For clarification, I have a 21 lb whole hardwood smoked Smithfield ham that is not cooked- label says ready to cook. Sounds like I should plan for 10 hours or so to reach 140 at a 250 setting?

SmokeyPitt

I noticed in the comments in the recipe people have used both types "ready to eat" and "ready to cook". The recipe calls for ready to eat, but if you have an uncooked ham I think it would work fine.

That is a big ham so I would think it may take some more time, but I don't think it will double.

I'm definitely no expert- I haven't done this yet . Maybe someone will more eggsperience will chime in.

gdenby

Another recipe to look for is "Dr. Chicken’s Double Smoked Ham." It is for ready to eat, but I would suppose that the recipe could be used for an un-cooked if the temperature was somewhat hotter, maybe around 325, and the meat is taken off at 160+ for safety's sake.

I have cooked fresh hams several times, although nothing as big as 21 lbs. (!big ham) I've done them simply, with just a brown sugar or honey coating mixed with some pineapple juice and pepper. Dome 350-ish, for about 20 min./lb. Basted a few times towards the end. Removed when internal was 160.

fishlessman

are there cooking directions on the label, being ready to cook sounds like it doesnt need to be soaked in water a day or two ahead.

Mickey

Like Tim I have done this Ham many times and this past Thanksgiving as well.
Just a little different in that I like the sprial ham as I have no luck with the injectores (just use fingers).

Little Chef

fordmb: Go with Egrets Bourbon Ham. From what I read on this cut on the Smithfield site, I would treat it like any other ham. Key word, don't overcook.

Here is the Smithfield instructions:
http://www.smithfield.com/articles/article/C7/ham-preparation

Grandpas Grub

 
Ooooooh, I love spiral cut ham done on the egg and it kicks butt over Honey Baked Ham.

You have Egret's recipe above also check out Alton Brown's recipe which can be found on the food network website. Both are great.

Injecting spiral cut ham is simple and the results are just so good and a very simple cook. When your done eating save those scraps and bone for some of the most wonderful soup you will ever taste.



Save those juices as they really add to the enjoyment of eating the ham.

Here are the detail of this cook.

Honey Baked Ham ala Egg and GG

Which ever recipe you decide to try the first time don't pass up the opportunity to have some wonderful eats off of the egg.

GG

Fellow Traveler

I will second the Maple Bourbon ham. I used a ready to eat ham and followed the directions. It was wonderful. The only change I would mek would be the pepper. I had a pepper mill so I used it to get my fresh ground pepper. It was to strong, use regular ground pepper and it will come out right. With an uncooked ham I would think the only difference would be the need to cook it for a while longer.

Ricklesss

GG, in your original posting of your Orange juice/Pineapple juice and Maple Syrup Ham method, you made mention towards the end, about "next time" writing more about your propane torch applied glaze method/recipe.
I'm really curious how you like to do this!
Thanks Grand Pa Grub!

TheDirtyBurger

I did a 24 pounder(whole ham) last saturday and it took me 7 hours to get it to 150-160 internal with the dome between 250*-300*

Best ham I ever had. I would suggest you double the recipe if it is a whole ham. I used a disposable turkey roasting pan on my rig. Make sure it will fit with whatever set up you plan to use. My thermometer was hitting the meat and I had it low in the adjustable rig!

RRP

Tim,
an easy solution is to take that $%^& clip off the thermometer stem and throw it in the trash. then you can pull out or lift up your thermometer, close the dome and re-insert without fear of impaling the meat or bending the probe.