Help with Ham.

tabbyjason

Want to try a ham this weekend in my large egg. My wife cooked the last one in the conventional oven for several hours wrapped in foil with brown sugar and honey at about 325.

I have a 17 lb Smithfield bone in ham that is already cured and smoked.

I need advice on cooking temp and time, glazing (ingredients and when to apply), use foil or not, inject? (is so with what).

Thanks in advance,

Jason

Richard Fl

this is EGGtastic.

Pork, Ham, Bourbon, Maple, Egret

*This is a truncated version of Maple-Bourbon Glazed Ham that was posted on theforum (author unknown).


INGREDIENTS:
Maple-Bourbon Paste (recipe follows)
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




Procedure :
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).
Cooking
1 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 I, sometimes, inject with more maple syrup about one hour before ham is done.


Recipe Type
Main Dish, Meat

Recipe Source
Author: John Hall (egret)

Source: BGE Florida Eggfest '07, Egret

This really is good if I say so myself. I got the maple-bourbon paste recipe off this forum from some unknown source, but, it provides a perfect balance of heat when coupled with the maple syrup infused ham.

BENTE

i have always followed alton brown's city ham recepie

http://www.foodnetwork.com/recipes/alton-brown/city-ham-recipe/index.html



everyone i have made it for has loved it

Kokeman

I made Egret's maple bourbon ham last Xmas. I highly recommend it.

Mr. & Mrs Potatohead

I’ve done a glaze… And; I’ve basted with a sauce / juice. I’ve basted and had pineapple and cloves atop…but the family likes it as it is, so I just double smoke it any more !
You didn’t mention if it’s a whole ham or cut, but either way is very close to the same.
The big difference is that if it’s cut, I cook with a bit lower temp. then if it’s whole ham.
As long as it’s already cooked…Really all you need to do is warm it up or as I mentioned, double smoke it.
I set my Egg up for indirect with a plate setter, legs up. I use a drip pan (kept liquid with a liquid of your choice. Just yesterday, I used almost a half gal. of apple jack with a 19 pounder!) on the “setter” and the grid atop that.
I load a very goodly amount of lump, about 2/3’s or better, to the top of the fire ring. In that lump I add smoke-wood chunks (most always Hickory) scattered about so I have a bit of smoke through out the cook.
A whole ham can take a bit more heat, 300 F. even up to 350, but a cut ham should go around 250 F. and that’s a god place to be, no matter! The idea here is to roast pretty slow and pick up more smoke flavor…So, slow is good and I'm most often under that 300 F. mark.
Rule of thumb is about 20 minutes / lb. but temping is much more important than time, with a finish of around 140 F.
I do not foil, baste or tent, but do keep the drip pan liquid. I think the key to a good tasting, moist ham is to start with a good one, bone in, and heat / roast / smoke real slow! OH...I also put the ham on, fat side up.
Yesterday, as I’m slicing I have juice literally running out of the darn thing and I had nothing but great comments on taste, moistness and tenderness!
What more could a feller' ask for?