First attempt at Egret's Ham recipe

clemsontyger97

We usually do a ham for Easter, and while still very new to kamado cooking, I think I want to give it a go with Egret's ham recipe I stumbled upon last night.   Main question is about the type of ham.    Does a spiral cut ham work or no?   And if yes, are there any special steps I need to take with it vs. non spiral cut?

RRP

No - non spiral works best. I have been using this recipe for years!

clemsontyger97

Ron, thanks for the response.   To be honest I've never noticed if any of the stores I am generally shopping in carry non-spiral cut or not.   If by some crazy chance they don't,  would a spiral be worth trying?   I definitely don't want to screw up the Easter ham, especially considering this is one of those rare meals my little ones don't complain about

SmokeyPitt

I think I have seen people have success with a spiral ham, but my $.02 is it will cook up better if you find an uncut ham.  If you can only find a spiral ham then rather than inject I would just "slather" the maple syrup between the slices. 

That being said I don't expect you will have any trouble finding a whole or half uncut ham around Easter. 

RRP

+1 what @SmokeyPit said about slathering, but the syrup is still more likely to get hot and run out into your drip pan.

lantzwr

I always get my non spiral cut hams at Aldi.  I will be cooking my third Egret's Ham this Easter.

clemsontyger97

Thanks all for the tips thus far.   I checked Costco yesterday but nothing other than spirals there, so will check a few more places (Kroger, Aldi, Wal Mart) today and tomorrow.   

A couple of other pointers...when you smoke the ham, does it go in vertically (cut end down) or horizontal?    Am I good placing it directly on the grate if it's raised with deflector or do I need an additional lift to get it up off the grate?   Last question (I think)...anything special I need to put in drip pan?

Thanks to all for the advice thus far.   I'm sure I don't sound completely new to all of this at all.  

SmokeyPitt

I don't think the placement matters.  Direct on the grid is fine.   You don't need anything in the drip pan.  The ham won't have that much juice so you could just lay some foil on the plate setter to make clean up easier and skip the drip pan.

Do you have Publix in your area?  They had whole or half hams advertised in their weekly flyer.  

clemsontyger97

Thanks Smokey.   Nope, no Publix here.   We're primarily Kroger in this area, and then the big box stores like Wal Mart, Costco, etc.  (Memphis/Northern MS).  

RRP

clemsontyger97 said:

Thanks Smokey.   Nope, no Publix here.   We're primarily Kroger in this area, and then the big box stores like Wal Mart, Costco, etc.  (Memphis/Northern MS).  

At Kroger I should be able to buy a Cook's brand shank. Avoid the Cumberland hams!

clemsontyger97

Found a small section of ham shanks in Kroger today, so first step is done.  Now just cooking it.  

Mickey

I also did Egret's ham for years (before going Naked Ham) and IMO the spiral is best as it takes the sauce so much better by massaging with fingers. Once more to me it's better. 
As for the best ham: Cooks brand and only buy with a bone. 

clemsontyger97

Mickey - Thanks for the comment.   I've found several now that talk about successful spirals, so I'll give that a go next time just to see the difference after hopefully doing this first one right.

Egret's original recipe/instructions mentioned cooking for 5 hrs, but I've seen some on here mentioning a 3 and even a 2 hr cook time.   I don't want to dry this sucker out, so on 10 lb shank, what's the best estimate on ideal cooking time if I throw it on around 250-275?  I'm thinking 3-4 hrs.

RRP

Mickey said:

 
As for the best ham: Cooks brand and only buy with a bone. 

+++++ On the Cook's ONLY brand! I shopped all over town here for the Cook's which is my favorite as well. Kroger used to carry it, but not for the past 3 years - here anyway! Finally found it at HyVee this year.

clemsontyger97

I ended up with Smithfield, didn't see any Cook's.

clemsontyger97

Last question I think before my cook tomorrow...I've followed the advice I've seen to carve off  a bit of the top layer so that the paste sticks.   What I'm seeing though is that the syrup is coming back out a few of the injection holes and making it run off a little.  

If I wake up tomorrow morning and a lot is gone, am I good just mixing up another batch of paste or does it really need to stay on for longer than just before I'm throwing it on?

RRP

clemsontyger97 said:

Last question I think before my cook tomorrow...I've followed the advice I've seen to carve off  a bit of the top layer so that the paste sticks.   What I'm seeing though is that the syrup is coming back out a few of the injection holes and making it run off a little.  

If I wake up tomorrow morning and a lot is gone, am I good just mixing up another batch of paste or does it really need to stay on for longer than just before I'm throwing it on?

I should have warned you that would happen. What I do is simply pour the drippings/slider combo over the ham in the morning and not worry about it. Reason is while some slices will have a smig of that paste not all will, so smearing on another layer really won't add that much. I am not poo-pooing your concern but just trying to explain based on many cuts using this ham over the years!
BTW do you think you will have much ham left over? Do you like a hearty ham and bean soup? I'll be glad to share my bodacious recipe I have perfected over the years!

theyolksonyou

@rrp Ron, I know I'm gonna have tons of ham left over. Wife is a soup nut (pardon the pun). Would love the recipe. 

RRP

theyolksonyou said:

@rrp Ron, I know I'm gonna have tons of ham left over. Wife is a soup nut (pardon the pun). Would love the recipe. 

Here you go - enjoy!

RRP’s  Ham & Bean Soup

1# navy beans prepared as described below

8 or 9 pints of water will be needed in total depending on method chose

3 cups of diced ham

1 left over ham bone, plus any large chunks of fatty meat saved while trimming down the     ham bone – especially that which may still have some of the exterior glaze!

¼ pound butter

1 cup grated carrots (typically 1 large one)

1 cup diced onion (1 medium onion)

1 cup thinly diced celery (about 2 large stalks)

2 tsp freshly ground pepper (90 grinds)

3 tsp salt

1 tsp cumin powder 

1 tsp chili powder

2 T sifted flour

½ t Wright’s concentrated hickory liquid smoke

½ t Kitchen Bouquet

Method A. Sort through beans for any bad ones, rinse and place in large pot with 4 pints of cold water. Bring to a boil for three minutes, turn off heat, but leave on the burner and keep covered for one hour and 15 minutes.

Or Method B which I really prefer! This is a recap from Cook’s Illustrated in Nov ’10 issue: For 1 pound of dried Navy beans dissolve 3 tablespoons of table salt in 3 quarts of cold water. Let soak for 16 to 24 hours at room temperature. Drain and rinse well before proceeding  

Drain beans and rinse again. Add 4 pints of cold water, plus the ham bone. Simmer for 3 hours. First hour uncovered and next 2 hours with cover slightly ajar.

Sauté the carrots, celery and onions in ¼ lb of butter. Season with salt, pepper, comino powder and chili powder. In a separate shaker place 2 T of sifted flour and THEN add 1 pint of tap hot water and mix thoroughly to make a slurry and set aside. 

Remove the ham bone after carefully saving any additional ham from it that becomes visible after the long simmer. Also remove the chunks of fat. Add the diced ham, sautéed vegetables and flour slurry to the pot of beans. Add the Wright’s smoke and Kitchen Bouquet and stir well. Heat thoroughly on simmer uncovered for 30 minutes. 

For reference just 1 pint of this well mixed hearty soup is a nice size serving. Normally this recipe yields 7 pints of bodacious very thick ham and bean soup. Enjoy!!!

Ron Pratt, Dunlap, IL

theyolksonyou

Thanks Ron!

clemsontyger97

Not as pretty as some of the ones I've seen on here...but for a first time I'll take it.  Thanks all for the tips!

RRP

clemsontyger97 said:

Not as pretty as some of the ones I've seen on here...but for a first time I'll take it.  Thanks all for the tips!

Glad it worked for you. Aren't those tasty?!!! And to think Egret aka Grape Boy started all this years ago. His legacy precedes him when he walks into an Eggfest that's for sure!
PS Cute little guy or gal in the background!