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Smoking a ham

Big EBig E Posts: 50
edited 11:40PM in EggHead Forum
I have a 20 lb. cured ham from the locker plant that I usually get halved & sliced but I forgot to tell them. I have not done a ham on the egg & was wanting to know if anyone has done one that is cured. I was looking to possibly add a little smoke to it or any other ideas someone may have. Kinda wondering how long it will take to get it to temp or for that matter what temp. to take it to. The locker plant said they would fix it for me but I thought it will work well for a Christmas feast. Thanks for anyones input & Merry Christmas to all.


  • FidelFidel Posts: 10,172
    Cook it indirect, just like you would in the oven. Add some cherry or apple chunks to the fire.
  • Merry Christmas to you and your family. I swear by this one.

    I haven't done this one yet but will shortly.

    Maple-Bourbon Ham
    by John Hall (egret)

    Ingredients :

    Maple-Bourbon Paste (recipe follows)
    10-12 # cooked, ready to eat ham (bone-in Butt or Shank section)
    1/2-1 cup Maple Syrup
    Cherry and Apple Chunks

    Procedure :

    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).
    Smear the Maple-Bourbon Paste all over the exposed surfaces (except flat side). 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).
    Stabilize egg at 250° 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° (this should take about 5 hours). I, sometimes, inject with more maple syrup about one hour before ham is done.

    Maple-Bourbon Paste

    2 Tbls. pure Maple Syrup
    2 Tbls. freshly ground Black Pepper
    2 Tbls. Dijon or Honey-Dijon Mustard
    1 Tbls. Bourbon
    1 Tbls. Vegetable Oil
    1 Tbls. Paprika
    1 Tbls. Onion Powder
    2 tsp. coarse Salt, either kosher or sea salt
  • KokemanKokeman Posts: 819
    I just got done injecting and rubbing Maple bourbon paste on my 20 pounder. Egret suggested it to me the other day. I am planning 7-8 hours @ 250 with some apple and hickory chunks. I will let yah know how it comes out.
    Merry Xmas all
    Swansea, IL
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