help on ham for thanksgiving

skeeter

anyone cooked ham on egg...any hints

egret

Sure 'nuff!!

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

Preparation :

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° F. with plate setter (legs up) with regular grid on PS. Put 3 or 4 good size chunks of wood on coals, then place ham on grid. Cook until internal temperature reaches 140° F. (this should take about 5 hours).

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

Panhandle Smoker

I have cooked Egret's Maple Bourbon ham and it was great.

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

Preparation :

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° 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).

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

Panhandle Smoker

:laugh: :laugh: :laugh:

Unknown

i've eatin egret's ham and it is excellent ....the one i always do on thanksgiving though is dr. chicken's double smoked ham. ..takes an average store bought smoked ham, and turns it into something truly memorable. .. even if you only do the glaze and don't do the injection, it is fantastic. ..here is a link ..

http://www.eggheadforum.com/archives//2003/messages/72626.htm

RRP

yes both recipes listed here are TERRIFIC. BTW anybody hear from Dr Chicken (Dave Spence) lately? I'd love to have an address whether it be email or a mailing address.

Unknown

i haven't heard from him in a long time. ..but he usually shows up when he sees me post to beat me for not doing the injection! LOL . .

Mickey

I have also cooked Egret's Maple Bourbon ham AND WILL on T-day along with a spatchcocked turkey.....

Magnolia

What kind of wood do you recommend for smoking the ham?

Bordello

Egret,
I have copied the link to do this at some point, it sure looks sounds great.

Thanks for posting the recipe,
Bordello