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another successful Egret ham story!

RRP
RRP Posts: 26,511
edited November -0001 in EggHead Forum
A mighty thank you to John Hall (Egret) for yet another tasty ham that knocked our socks off.
IMG_2153.jpg

I gave it the full 24 hour injection and paste coating and yet this time I trimmed the rind carefully to expose the thin layer of fat. The glaze adhered to the fat and made it so tasty! It was a full 10 pound shank for just the two of us so we're going to be enjoying it for a while.
Re-gasketing the USA one yard at a time 
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Comments

  • 2Fategghead
    2Fategghead Posts: 9,624
    Looking very tasty Ron. :P

    Have a great Easter Sunday. ;)
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  • RRP
    RRP Posts: 26,511
    Thanks! It really was and my wife keeps saying it was the best one I've done yet! The only thing different was that trimming plus more hickory chunks plus cherry wood chips than normal. Mr Egg was smokin! I really think in the past that the rind made the glaze less effective during the over night resting period.
    Re-gasketing the USA one yard at a time 
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  • 2Fategghead
    2Fategghead Posts: 9,624
    I'll have to try that next time I smoke one. ;)

    I have my first standing rib roast in the egg as we speak. I also have two big baking potato's in there with it. :P
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  • Clay Q
    Clay Q Posts: 4,486
    Looks terrific Ron! :cheer: Ham is good anytime and egret's ham is GREAT anytime.
    Mine is still in the smoker egg, shank end like yours.
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  • RRP
    RRP Posts: 26,511
    We had planned a mid afternoon feast, but that shank turned out to be a turbo-shank and got done nearly 2 hours too soon! Into a huge chunk of foil and then wrapped in towels and into the chest. We had only had the blueberry salad made by that point and all the other sides had yet to be made. Just the same we sat down and had a wonderful meal as that ham was still hot to trot!
    Re-gasketing the USA one yard at a time 
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  • Pjoe
    Pjoe Posts: 224
    Looks great! Just curious - what made the marks? Did you cook it direct on then grid?
    LBGE AR SMALL BGE WOO RING
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  • RRP
    RRP Posts: 26,511
    Yes - it was placed on the grill cut face down. I realize now it looks like it was sliced in thick slabs doesn't it?! All the rest of the ham surface was coated with the bourbon/mustard/et.al. I didn't even use a drip pan under, but I covered my plate setter with foil since the injected maple syrup will weep out and make a mess. If you haven't tried that recipe please do it is wonderful!
    Re-gasketing the USA one yard at a time 
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  • Egg Juju
    Egg Juju Posts: 658
    I will have a sammich please! :) nice looking ham.
    Large and Small BGE * www.quelfood.com
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