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Honey Bourbon Smoked Ham and Split Pea Soup ala BGE

mojopinmojopin Posts: 200
edited 12:42PM in EggHead Forum
<p />I decided to go with Egret's Maple Bourbon smoked ham. The boyfriend HATES maple syrup for some really odd reason, so I went with Honey. The outcome was amazing and I recommend trying egrets or any double smoked ham recipe you'd like.[p]I used a precooked bone-in, non-sprial ham.
Injected with a cup of honey and philips union bourbon/whiskey blend the night before and slathered on a paste/rub the next morning.[p]Smoked with cherry wood.[p]Here are the results.
DSC03343.jpg[p]DSC03342.jpg[p]And the bone made some wonderful split pea soup the next day :)


  • mojopin,
    That looks really good. I'm going to try Egret's ham next Saturday too. Did you end up cooking it for about 5 hrs at 250 degrees?

  • mojopinmojopin Posts: 200
    NUMAN,[p]I pulled it after about 4 hours... seemed to creep up fast and I didn't want it to dry out. Pull it at like 135 and wrap in foil and a towel. It will come up to 140 on it's own. Next time I would put it on the grid above the drip pan though. The end pieces tasted a lot like boubon! Not that it's a bad thing, but a little overpowering. [p]All and all a total winner. We enjoyed it for a few days.[p]-Jill
  • egretegret Posts: 4,110
    That's a thing of beauty! Glad it turned out so well for you. Did you inject it with the honey as well? Makes for some great split pea soup too, as you pointed out......

  • mojopinmojopin Posts: 200
    egret,[p]Thanks, yes, I did inject with the honey as well. Mixed that and the bourbon together so it wasn't as thick.[p]I had to freeze some soup, I think I made too much!

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