Easter Ham

skwerl

I was looking through the cookbook section for a good smoked ham on the egg and it was really lacking. I will be buying my new large BGE this weekend and want to do a leg of lamb, a good ham & prime rib for the family on Easter. I will of course play with it and get to know it before I try to cook the feast. Any hints, help, temps, from all you pro's? Thanks in advance. By the way, to intro myself I live in the Pacific Northwest & have been grilling year round forever. Several years ago I bought an electric smoker and have done brisket, pork butt, ABT's, cheese and much more. I went to the local dealer to buy an offset smoker, tasted food from the egg & now I will have one. Thanks for your help & I look forward to learning from you.

Dallas.

Richard Fl

Mr Egret is the ham master. Doing one tomorrow for a weekend party.

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=734577&catid=1

I like stuffed leg of lamb.

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=626840&catid=1

Liottle Chef's Prime Rib is to die for.

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=756720&catid=1

WessB

Other than the leg of lamb you can find picumentaries of the other cooks mentioned in the "Cooks" section of my website linked below....feel free to post any aditional questions you might have..

Hoss

Drinkin all day???Hell,I'm startin on tomorrow! You will find a lotta help here.Look in he recipies section!

skwerl

Hoss, I did look in the recipe section, not much for smoking a ham.

Hoss

My Bad!Have you tried Egret's Maple Bourbon Ham?It's GREAT!I smoke a ham or 6 every year.I do not use Egret's recipie all the time.I have a Brown Grocery bag cooked ham that is YUMMEE! Email me for the recipie!

hornhonk

Hoss, does your brown bag recipe use day old coffee and cherry pie filling?

Hoss

NOPE!Just a PLAIN brown grocery bag and an EGG! :P

hornhonk

Oh. Just a bag, huh? Do you put the bag in the Egg and rub it like a magic lamp wishing for a ham to appear? :woohoo: Just kidding. :laugh:

Mr. & Mrs Potatohead

I’m on the simple side of life when it comes to ham.
I have always done a whole ham and my family doesn’t care for a glaze…Nothing!!
So, I put on a cold ham indirect over a drip pan, at about 300 F. with Hickory and / or Maple smoke-wood and bring it up to temp. That’s it.
This year, however, I have a cut ham (half ham, I would guess) and I’m thinking that I’ll put it in a pan with some cola (maybe some whole cloves too) and do some basting this go-round.
No matter, have fun!

pattikake

welcome to the forum, I have only been cooking on my a year and I love it gave away my gas grill and not looking back. I just bought a second one and it was delivered two days ago. Yipee. Good luck on your cooks there is better people here to answer your questions. Make sure you send pics.

Patti

Wichita, KS

reelgem

This recipe is fanatastic. People rave about it. The recipe comes from a man on the forum who we call the "Ham King". You HAVE to meet him sometime, very nice man. He drinks tequilla and you'll usually see him running around with a sombrero. If you run into him don't worry, he's pretty harmless. He may ask you to join him for a flaming shot of tequilla. Be careful.

I see you're from Dallas, are you coming to the Texas eggfest in Austin May 1st? Would love to meet you. There's going to be a great group of eggheads there.

Meet Egret!!



Here's his recipe.

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).

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

Car Wash Mike

Egret has a good one, I am using Mr. Toads praline recipe.

Mike

skwerl

Thanks reelgem, not from Texas though, My name is Dallas

WessB

The "Ham King".....now that's funny... :laugh: