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Just a Ham

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bigguy136
bigguy136 Posts: 1,362
edited March 2012 in Pork

Nothing extra, just put a half ham on at 300°. Took 2 hrs 14 minutes for 140°image

Big Lake, Minnesota

2X Large BGE, 1 Mini Max, Stokers, Adjustable Rig

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Comments

  • Mickey
    Mickey Posts: 19,674
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    Put me down for leftovers and the bone please.
    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). Plus a couple Pit Boss Pellet Smokers.   

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  • bigguy136
    bigguy136 Posts: 1,362
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    Thanks but I know it's the Sierra Mist that is making it look sooo much better.

    Big Lake, Minnesota

    2X Large BGE, 1 Mini Max, Stokers, Adjustable Rig

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  • Doc_Eggerton
    Doc_Eggerton Posts: 5,321
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    Direct / indirect?

    XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys

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  • bigguy136
    bigguy136 Posts: 1,362
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    Sorry, indirect with a plate setter at the felt line.

    image

    Big Lake, Minnesota

    2X Large BGE, 1 Mini Max, Stokers, Adjustable Rig

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  • bigguy136
    bigguy136 Posts: 1,362
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    And no more snow in the background :D

    Big Lake, Minnesota

    2X Large BGE, 1 Mini Max, Stokers, Adjustable Rig

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  • smokesniffer
    smokesniffer Posts: 2,016
    edited March 2012
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    Did you put anything on the ham, or leave it as it was. I am wanting to do one for Easter and looking for any help with a recipe, time and temp. How big was that ham. What is a guideline for timing and temp?? TIA
    Large, small, and a mini
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  • Mickey
    Mickey Posts: 19,674
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    Did you put anything on the ham, or leave it as it was. I am wanting to do one for Easter and looking for any help with a recipe, time and temp. How big was that ham. What is a guideline for timing and temp?? TIA


    This is Egrets Ham. Have done this 10+ times and it is outstanding. I like a sprial cut ham and just use my fingers to work in the maple syrup. Will do for Easter and Christmas forevere.

    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.
    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). Plus a couple Pit Boss Pellet Smokers.   

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  • bigguy136
    bigguy136 Posts: 1,362
    Options
    Did you put anything on the ham, or leave it as it was. I am wanting to do one for Easter and looking for any help with a recipe, time and temp. How big was that ham. What is a guideline for timing and temp?? TIA


    This is Egrets Ham. Have done this 10+ times and it is outstanding. I like a sprial cut ham and just use my fingers to work in the maple syrup. Will do for Easter and Christmas forevere.

    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.
    I agree with Mic. I've made that ham several times and they are great. The one I did was just a ham.

    Big Lake, Minnesota

    2X Large BGE, 1 Mini Max, Stokers, Adjustable Rig

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