Finding Egrets Ham Receipe

Louisiana Redneck

Where do I go to find Egrets Ham Receipe? Is it as good as is stated on the this website?

Mickey

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

FlaPoolman

Just search the forum and you'll get hundreds of hits and yes it is good. Here it is for you.

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
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).
Cooking
1 Stabilize egg at 250° with plate setter (legs up) regular grid with raised grid
2 attached. Put 3 or 4 good size chunks of wood on coals, then place ham on raised
3 grid. Cook until internal temperature reaches 140° (this should take about 5 hours).
4 I, sometimes, inject with more maple syrup about one hour before ham is done.

Mickey

It is VERY good and easy.
Just did my 5th one on Christmas and used the bone last night in butter beans

This last one was a Cooks Sprial Cut and that is what i will do from now on.
I worked the syrup in with my fingers and it was better to me.

Louisiana Redneck

Thanks guys, I'll give it a try this weekend. If you have tried this, does the syrup make it too sweet?

Mickey

No, not at all.
I do use Grade B syrup. Use B as I am told it has more flavor.

Louisiana Redneck

Thanks, Mickey

reelgem

I bet that was delicious!! So you're just using the dried lima beans and the ham bone? Are you adding anything else? I just picked up 2 bags of dried lima beans last week and was trying to figure out what to do with them. I've always used frozen.

RRP

Yes it is a good one! BTW here's a suggestion I posted the other day about how to tent it for overnight.
http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=785509&catid=1#

J_ Rod

I was going to do a ham for new year's day and have been looking for a recipe. I will definitely try this one.

Misippi Egger

Mickey, I assume you are saying you just worked the Maple Syrup "marinade" in between the slices rather than injecting. Did you rest it overnight and otherwise follow the recipe?

I did a Mash ham for Christmas (my first Egret ham) and it was great. Kinda hard to slice, though - still had a big chunk of skin near the bone over about 1/4 of the ham. Tasted great, though. Seems like a spiral cut would be easier to slice and serve.

Happy New Year !

Mickey

Clark just like you said and overnight and the Maple-Bourbon Paste . The sliced was easier to work with and to cut.
Last year Cooks Country or Illistrated ran a story and picked Cooks Ham at the top.
I forgot I did a sliced year before last and tried to inject - just did not work out. This time worked in with fingers and it did not run out.

Mickey

Anne just a whole onion, a couple tablespoons of Maple Syrup, salt, pepper,and cumin (?spelling). A can of chicken broth. Add water to cover 3 inches.
I do not soak beans overnight, can't find it helps.

reelgem

Thanks Mickey!! I'll have to give that a try. Sounds great!!!

alaskanassasin

Bump

TideEggHead

@alaskanassasin good bump, I'm cooking two hams tomorrow for Easter!

alaskanassasin

It was requested by swmbo. Looking forward to it.

RyanStl

Thanks for the reminder. Now I need to get that ham out of the freezer.

EggNorth

This "Meathead' recipe came in my inbox, will try it tomorrow.

Amazing Ribs . com 

The Cen-Tex Smoker

If you say “mickey” 3 times while looking in a mirror, he will come over and cook it for you. 

Ozzie_Isaac

The Cen-Tex Smoker said:

If you say “mickey” 3 times while looking in a mirror, he will come over and cook it for you. 

Instructions followed.  How long do I wait and does he bring his own ham?

RRP

Ozzie_Isaac said:

The Cen-Tex Smoker said:

If you say “mickey” 3 times while looking in a mirror, he will come over and cook it for you. 

Instructions followed.  How long do I wait and does he bring his own ham?

Yes, and a couple fifths of Johnny Walker Red and Black and a few other bottles  - since as a retired car dealer Mick really likes to surprise AND please folks! Talk about a class act even before that term was coined...

shtgunal3

How many times do I have to say it for him to show up with Johnny Walker Blue?

RRP

shtgunal3 said:

How many times do I have to say it for him to show up with Johnny Walker Blue?

Shhhhhhh, don’t go spoiling Mick’s surprises!