Alton Brown Ham

Unknown

I saw on a previous post that BENTE said that Alton's recipe is awesome. I need to cook two hams, one tomorrow and the other next week. I am going to use Egret's maple bourbon on one and try the Alton Brown on the other. It says to cover ham in foil the first 3 hours of cooking. Do I need to do this on the egg or can I leave it uncovered? Has anyone else tried this Ham? Any other tips?

BENTE

NUMAN,
i think i have done it both ways. i liked the foil method better i think it keeps more of the juices in. but there is usually som much juice that i have not dried one out yet.......... but there is alweays the possibility.......[p]in my experience the foil keeps all the steam close to the ham which helps in removing the skin... you will proabably not get much smoke in the ham because you will pull the skin off before adding tasty outside
[p][p]happy eggin
tb

Sundown

NUMAN,[p]Assuming you have precooked hams you might want to look at Dr. Chickens Double Smoked Ham. If you can't find it I can email it or cut and paste for you. We've used it a number of times and it gets raves every time.

Unknown

BENTE,
So I don't need to add any wood chunks, just use normal lump? Do you use a plate setter legs up with a drip pan? Thanks.

Grandpas Grub

Sundown,[p]I would appreciate receiving the info. My profile has my e address if you want to email it.[p]Thanks in advance, Kent[p]

BENTE

NUMAN,
i have never added any chunks because the ham i already smoked! but you can you are only limited by your imagination!!![p]platesetter leggs up with a drip pan underneth!!![p][p]happy eggin
tb

Lawn Ranger

Sundown,
I did this on a whole "ready to cook" at Thanksgiving. It was great! I've done both this and Alton's and they are both very good. This one seemed a little less messy, but they are both big winners.[p]Mike

egret

NUMAN,
Definitely use wood chunks with the maple-bourbon version. It adds a whole new dimension. I prefer cherry and apple. I've never tried the AB version, but, the ginger snaps may cause it to have a powerful smoke flavor.

Unknown

egret,
With AB's version they say to pull off the fat after 3 hours, where you don't mention anything about removing the fat. Do you keep the fat on or remove any of it?

egret

NUMAN,
This is not a whole ham, but, a shank or butt portion. Leave the ham as is without removing any of the fat.....