Egret's Maple Bourbon Ham

lantzwr

Just put on a 9 lb ham, Egret style.  Trial run for Thanksgiving.  This is my first smoked ham.  Also using my new Maverick 733 for the first time.

lantzwr

Forgot to add the pic.

egret

Looking good! I did one last week for sammies and some great split pea or bean soup with that bone!! Mmmmmm, delicious! I'm doing one Thanksgiving as well to take to a friend's home.

RRP

You'll love it! It is our tradition to eat my s-i-l dried out turkey on TD that resembles this, but it is Egret's ham for Christmas!

lantzwr

Done in just under 5 hours.  Pulled at 140 F.  Maverick 733 worked great.  Just waiting for the wife to get home to cut into it.

Brisket_Fanatic

Looks great, just shave a little off the bottom and she'll never know.

RAC

Man that look's good!

lantzwr

@Brisket_Fanatic I sure did....lol.  Thanks all, it was awesome.  I highly recommend it.  I only injected 1/2 the maple syrup in it (thats all I had at the house), so I cannot imagine how good it is going to be with a full cup on the T-Day one.  

CANMAN1976

Looks awesome!!!! Definatley doing this for xmas.

What kind of ham did you start off with? Where I live all I can get is bone in smoked picnic hams. 

Thanks.

lantzwr

@canman1976 That's what this was, it was an Appleton Farms smoked bone in ham shank from Aldi for 0.99 cents a pound.  My wife bought a Smithfield bone in ham shank for Thanksgiving day.

CANMAN1976

lantzwr said:

@canman1976 That's what this was, it was an Appleton Farms smoked bone in ham shank from Aldi for 0.99 cents a pound.  My wife bought a Smithfield bone in ham shank for Thanksgiving day.

Cool...going to try now for sure.

Thanks.

lantzwr

@canman1976 I have seen in the forums, that some people on here have even used the spiral cut hams also.

RRP

lantzwr said:

@canman1976 I have seen in the forums, that some people on here have even used the spiral cut hams also.

Yes some people do, but if you do keep in mind injecting it will mean a lot of sloppy run off. IMO if using a spiral then take the time to spread the syrup between the cuts with a wide blade knife or thin spatula and it will stay much better and not run out as much.

AlbertaEgger

love that recipe, enjoy!

RRP

BTW if you follow the recipe to the letter the suggestion is to inject the day before plus apply the coating as well. Here's the trick I came up with to keep the ham in the refrig slightly covered that night. I break round toothpicks in half and stick the pointed ends in to make tent poles giving it a porcupine look and then drape Saran Wrap over. Otherwise direct covering will mess up and remove the coating. Works for me! 

lantzwr

Thats what I did.

CANMAN1976

Guess using canadian whisky instead of bourbon is ok right?

lantzwr

I did not have any bourbon, so I used Jack Daniels Whiskey.....it was fine.

RRP

lantzwr said:

I did not have any bourbon, so I used Jack Daniels Whiskey.....it was fine.

That's exactly what I use as well! Plain ol' Jack's black label sour mash whiskey! I've tried Canadian and bourbon, but after the alcohol has been cooked off the sour mash leaves more taste behind then the more refined sippin kind!