thanksgiving ham

Steak Master

does anybody have advice on smoking a honey glazed ham

jeffinsgf

#1 suggestion: Be easy on the smoke. It's already smoked, and as a cured product it will take on a great deal of smoke flavor. I put one and only one small chunk of hickory in the fire when heating a ham.

Other than that, follow the package recommendations for dome temperature and cooking time. You're only looking to heat it up. I believe most hams recommend an internal of 140. That may be different for a spiral sliced.

Richard Fl

If it alread6y ready to eat and has the glaze try this cooking method wiwthout the injection. Happy Ho;idays!

Ham, Maple-Bourbon, Egret


INGREDIENTS:
Maple-Bourbon Paste (recipe follows)
1 10-12 Lbs Cooked, ready to eat Ham (bone-in Butt or Shank section)
1/2-1 cup Maple Syrup
Cherry and Apple Chunks
Maple-Bourbon Paste
2 Tbs Pure Maple Syrup
2 Tbs Freshly Ground Black Pepper
2 Tbs Dijon or Honey-Dijon Mustard
1 Tbs Bourbon
1 Tbs Vegetable Oil
1 Tbs Paprika
1 Tbs Onion Powder
2 Tsp Coarse Salt, either kosher or sea salt




Preparation :
1 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).
2 Smear the Maple-Bourbon Paste all over the exposed surfaces (except flat side).
3 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).
4 Stabilize egg at 250° F. with plate setter (legs up) regular grid with raised grid attached. Put 3 or 4 good size chunks of wood on coals, then place ham on raised grid. Cook until internal temperature reaches 140° F. (this should take about 5 hours).
5 This is a truncated version of Maple-Bourbon Glazed Ham that was posted on the forum (author unknown).


Recipe Type
Main Dish, Meat, Side Dish

Recipe Source
Author: John Hall

Source: BGE Florida Eggfest '08, Egret

Grandpas Grub

Easy cook indeed!!!

I use the plate setter legs up, drip pan with apple juice and the ham above on the grid.

325° dome. If the ham is spiral cut pre cooked and smoked (my favorite), I leave the ham in the packaging and inject with about 8 oz of Grade B Maple. I inject in several places and as much as I can get into the ham. You should be able to get at least 6 oz into the ham.

Get the egg ready and your favorite smoking wood. I use cherry or apple.

Take the wrapped ham in a pan out to the egg. Cut the wrapping, there will be some excess maple in the wrapping. Remove the white bone cap under the ham and put it on the egg.

If you are going to put any glaze on the ham during the cook, use mustard then the glaze mix.

I remove the egg when the internal temp reaches 130° as I don't want dry ham and the ham has is a ready to eat ham.

This will come out better than Honey Baked Ham. Honey Bake uses a torch to glaze their ham's after they are cooked.

Let us know how yours turns out.

GG

Grandpas Grub

Different thoughts, I like a good amount of additional smoke flavor.

Pulling at 140° for me leaves the ham dry.

For heck sake don't toss the ham bone out. That makes some wonderful soups. Soups to die for.

GG

Steak Master

Thanks, I will try these and let you know. Happy thanksgiving to all.

Scooby

Well, after an evening with the "Steak Master" at the local watering hole....wandering if he is up to cooking anything...ummmm beam and coke. HAPPY THANKSGIVING to ALL