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egert ham receipe

skeeterskeeter Posts: 7
edited 4:12AM in EggHead Forum
would someone please post Egert's ham receipe...thank you


  • Richard FlRichard Fl Posts: 8,248
    To die for. Just did a 12 pounder this past Sunday.

    Pork, Ham, Bourbon, Maple, Spiral Cut, Richard Fl


    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
    2 locations with maple syrup (use more than 1 cup if it will take it).
    3 Smear the Maple-Bourbon Paste all over the exposed surfaces (except flat side).
    4 Cover loosely with plastic wrap and put in refrigerator until ready to smoke (You
    5 can remove ham from refrigerator up to one hour before cooking).
    6 Cooking
    7 Stabilize egg at 250° with plate setter (legs up) regular grid with raised grid
    8 attached. Put 3 or 4 good size chunks of wood on coals, then place ham on raised
    9 grid. Cook until internal temperature reaches 140° (this should take about 5 hours).
    10 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 Forum, Richard Fl, 2009/02/15

    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.

    2009/02/15---Richard Fl-- Basted 3 hours before cook and did not inject only cut many little slits. Used a 10# spiral cut and pulled at 140, 3 hours into cook. Indirect on SBGE at 250F, maple wood. Due to spiral cut will pull at 135 next time as some of the edges were a little dry.

    2009/11/26--Richard Fl- Took an 11 pound spiral cut, marinated 3 hours, cooked 250F indirect with apple wood. Used Pixie Dust for the onion and paprika seasoning. After 2 1/2 hours shut the Large BGE down and placed commercial glaze on ham, cinammon/sugar. Let sit in BGE for 30 minutes and then pulled. Internal 138F another eggcelent ham.
    BGE Florida Eggfest '07, Egret
  • RRPRRP Posts: 22,048

    you injected a spiral cut ham? Bet that was a little sloppy! :laugh:

    Actually that recipe is one of our favorites but I always use a bone in ham and that keeps the injected ingredients inside to do what they are meant to do...kick that leg of piggy through the goalposts!
    L, M, S, &  Mini
    And oh yes...also a 17" BlackStone gas fired griddle! 
    Dunlap, IL
    Re- gasketing AMERICA one yard at a time!
  • Richard FlRichard Fl Posts: 8,248
    I do not inject it, just poke some holes in the vertical and allow the goo to seep in. Place most of the marinade between the slices.
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