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Holiday Ham

fordmb
fordmb Posts: 7
edited November -0001 in EggHead Forum
Wife asked me to look into cooking our holiday ham on the egg this year as opposed to in the oven. I did not see anything under recipes and browsed the forums and didn't see anything. Anyone had success? Can you share? Thanks
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Comments

  • SmokeyPitt
    SmokeyPitt Posts: 10,490
    I think this is "the" ham recipe. I haven't done it yet, but I am doing for a xmas get together as well this Thursday.

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • 2Fategghead
    2Fategghead Posts: 9,624
    Check out this past post. I have tried this and it's fantastic. Tim

    http://www.eggheadforum.com/index.php?option=com_simpleboard&Itemid=112&func=view&catid=1&id=786201#786201

    Ham, Maple-Bourbon, Egret


    INGREDIENTS:
    Maple-Bourbon Paste (recipe follows)
    1 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




    Preparation :
    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).
    4 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).
    5 This is a truncated version of Maple-Bourbon Glazed Ham that was posted on the forum (author unknown).


    Recipe Type
    Main Dish, Meat, Side Dish

    Recipe Source
    Author: John Hall

    Source: BGE Florida Eggfest '08, Egret
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  • fordmb
    fordmb Posts: 7
    Sounds like a good recipe. For clarification, I have a 21 lb whole hardwood smoked Smithfield ham that is not cooked- label says ready to cook. Sounds like I should plan for 10 hours or so to reach 140 at a 250 setting?
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  • SmokeyPitt
    SmokeyPitt Posts: 10,490
    I noticed in the comments in the recipe people have used both types "ready to eat" and "ready to cook". The recipe calls for ready to eat, but if you have an uncooked ham I think it would work fine.

    That is a big ham so I would think it may take some more time, but I don't think it will double.

    I'm definitely no expert- I haven't done this yet :). Maybe someone will more eggsperience will chime in.

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • gdenby
    gdenby Posts: 6,239
    Another recipe to look for is "Dr. Chicken’s Double Smoked Ham." It is for ready to eat, but I would suppose that the recipe could be used for an un-cooked if the temperature was somewhat hotter, maybe around 325, and the meat is taken off at 160+ for safety's sake.

    I have cooked fresh hams several times, although nothing as big as 21 lbs. (!big ham) I've done them simply, with just a brown sugar or honey coating mixed with some pineapple juice and pepper. Dome 350-ish, for about 20 min./lb. Basted a few times towards the end. Removed when internal was 160.
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  • fishlessman
    fishlessman Posts: 34,593
    are there cooking directions on the label, being ready to cook sounds like it doesnt need to be soaked in water a day or two ahead.
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • Mickey
    Mickey Posts: 19,768
    Like Tim I have done this Ham many times and this past Thanksgiving as well.
    Just a little different in that I like the sprial ham as I have no luck with the injectores (just use fingers).
    photo-126.jpg
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Just given a Mini to add to the herd. 

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  • Little Chef
    Little Chef Posts: 4,725
    fordmb: Go with Egrets Bourbon Ham. From what I read on this cut on the Smithfield site, I would treat it like any other ham. Key word, don't overcook.

    Here is the Smithfield instructions:
    http://www.smithfield.com/articles/article/C7/ham-preparation
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  • Grandpas Grub
    Grandpas Grub Posts: 14,226
     
    Ooooooh, I love spiral cut ham done on the egg and it kicks butt over Honey Baked Ham.

    You have Egret's recipe above also check out Alton Brown's recipe which can be found on the food network website. Both are great.

    Injecting spiral cut ham is simple and the results are just so good and a very simple cook. When your done eating save those scraps and bone for some of the most wonderful soup you will ever taste.

    ham4.jpg

    Save those juices as they really add to the enjoyment of eating the ham.

    Here are the detail of this cook.

    Honey Baked Ham ala Egg and GG

    Which ever recipe you decide to try the first time don't pass up the opportunity to have some wonderful eats off of the egg.

    GG
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  • Fellow Traveler
    Fellow Traveler Posts: 15
    I will second the Maple Bourbon ham. I used a ready to eat ham and followed the directions. It was wonderful. The only change I would mek would be the pepper. I had a pepper mill so I used it to get my fresh ground pepper. It was to strong, use regular ground pepper and it will come out right. With an uncooked ham I would think the only difference would be the need to cook it for a while longer.
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  • Ricklesss
    Ricklesss Posts: 391
    GG, in your original posting of your Orange juice/Pineapple juice and Maple Syrup Ham method, you made mention towards the end, about "next time" writing more about your propane torch applied glaze method/recipe.
    I'm really curious how you like to do this!
    Thanks Grand Pa Grub!
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  • TheDirtyBurger
    TheDirtyBurger Posts: 846
    I did a 24 pounder(whole ham) last saturday and it took me 7 hours to get it to 150-160 internal with the dome between 250*-300*

    Best ham I ever had. I would suggest you double the recipe if it is a whole ham. I used a disposable turkey roasting pan on my rig. Make sure it will fit with whatever set up you plan to use. My thermometer was hitting the meat and I had it low in the adjustable rig!
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  • RRP
    RRP Posts: 26,455
    Tim,
    an easy solution is to take that $%^& clip off the thermometer stem and throw it in the trash. then you can pull out or lift up your thermometer, close the dome and re-insert without fear of impaling the meat or bending the probe.
    Re-gasketing the USA one yard at a time 
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