Just a Ham

bigguy136

Nothing extra, just put a half ham on at 300°. Took 2 hrs 14 minutes for 140°

Mickey

Put me down for leftovers and the bone please.

bigguy136

Thanks but I know it's the Sierra Mist that is making it look sooo much better.

Doc_Eggerton

Direct / indirect?

bigguy136

Sorry, indirect with a plate setter at the felt line.

bigguy136

And no more snow in the background

smokesniffer

Did you put anything on the ham, or leave it as it was. I am wanting to do one for Easter and looking for any help with a recipe, time and temp. How big was that ham. What is a guideline for timing and temp?? TIA

Mickey

Did you put anything on the ham, or leave it as it was. I am wanting to do one for Easter and looking for any help with a recipe, time and temp. How big was that ham. What is a guideline for timing and temp?? TIA

This is Egrets Ham. Have done this 10+ times and it is outstanding. I like a sprial cut ham and just use my fingers to work in the maple syrup. Will do for Easter and Christmas forevere.

INGREDIENTS:
Maple-Bourbon Paste (recipe follows)
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).
Cooking
1 Stabilize egg at 250° with plate setter (legs up) regular grid with raised grid
2 attached. Put 3 or 4 good size chunks of wood on coals, then place ham on raised
3 grid. Cook until internal temperature reaches 140° (this should take about 5 hours).
4 I, sometimes, inject with more maple syrup about one hour before ham is done.

bigguy136

Did you put anything on the ham, or leave it as it was. I am wanting to do one for Easter and looking for any help with a recipe, time and temp. How big was that ham. What is a guideline for timing and temp?? TIA

This is Egrets Ham. Have done this 10+ times and it is outstanding. I like a sprial cut ham and just use my fingers to work in the maple syrup. Will do for Easter and Christmas forevere.

INGREDIENTS:
Maple-Bourbon Paste (recipe follows)
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).
Cooking
1 Stabilize egg at 250° with plate setter (legs up) regular grid with raised grid
2 attached. Put 3 or 4 good size chunks of wood on coals, then place ham on raised
3 grid. Cook until internal temperature reaches 140° (this should take about 5 hours).
4 I, sometimes, inject with more maple syrup about one hour before ham is done.

I agree with Mic. I've made that ham several times and they are great. The one I did was just a ham.