Full Ham Recipe

blindmelon

looking for a very specific ham recipe for the egg to do this sunday for easter, start to finish and types of ham to get etc, with cooking temps and times please. Any help would be awesome!

stike

i know you want specific, so i'll be general and broad....  sorry.

keep in mind that the egg, when set up indirect, is an oven.  which means you should feel free to dive on any ham recipe that interests you, egg-centric or not. you an always add smoke, even if it is an already smoked ham

egret's ham is really popular.  i've done it, and it's a crowd pleaser. it's all over both forums right now, you'll stumble on it soon enough

alton brown's "city ham" recipe is a good straightforward cook.  google it and the food network link will pop to the top if i remember correctly

if you are cooking a pre-cooked ham (all the spirals are pre-cooked, and most other storeboughts), you only need to hit 140 or so.  it's already cooked, and you are merely reheating.

if you truly have an uncooked but cured ham, take it 150-160, though it'd be safe even at 140

if you have a green ham (uncooked/raw, and uncured), then it is a leg roast.  cook it like a pork roast, take it to maybe 145-150

"ham" means a few too many things these days

stike

Maple-Bourbon Ham

by John Hall (egret)

Ingredients:

Maple-Bourbon Paste (recipe follows)

10-12 # cooked, ready to eat Ham (bone-in Butt or Shank section) 

1/2-1 cup Maple Syrup

Cherry and Apple Chunks

Preparation:

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).

Smear
the Maple-Bourbon Paste all over the exposed surfaces (except flat
side). 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).

Stabilize
egg at 250℉ with plate setter (legs up) and regular grid on plate
setter. Put 3 or 4 good size chunks of wood on coals, then place ham on
grid. Cook until internal temperature reaches 140°. (this should take
about 5 hours). 

Maple-Bourbon Paste:

2 Tbls. pure Maple Syrup

2 Tbls. freshly ground Black Pepper

2 Tbls. Dijon or Honey-Dijon Mustard

1 Tbls. Bourbon

1 Tbls. Vegetable Oil

1 Tbls. Paprika

1 Tbls. Onion Powder 

2 tsp. coarse Salt, either Kosher or Sea Salt

Mickey

Have done the above a doz times. Very good every time.

DevDave

I'm going to do this ham recipe for the first time tomorrow, sounds great.

Going to try a spiral cut ham and just throw away whatever glaze packet comes with it.

 

Gato

Does this have to be done the night before? And should I score the outside of the ham before putting on the paste?
Thanks and Happy Easter!

Gato

Does this have to be done the night before? And should I score the outside of the ham before putting on the paste?
Thanks and Happy Easter!