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Belated Easter Ham (Egret's)

Eggaroo
Eggaroo Posts: 417
in EggHead Forum
Bought a 10 lb. ham when the sales were on a week before Easter, then wifey decides she wants to eat out so delayed the cook until this weekend instead. On the Egg 4 hours indirect at 250 to reach internal temperature of 140.


Glaze ingredients readied:


Injected with maple syrup and glaze applied:


Wrapped loosely and back to the refrigerator overnight:

On the Egg Friday night:


Ready to come off with some grilled pineapple:


Finished product:


Thanks for looking'.

Greenwood, IN | XL BGE | Weber Genesis | Blackstone 28 | bunch of accessories  =)
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Comments

  • RRP
    RRP Posts: 26,465
    Good job!!! That bone in shank Cook's brand is the only ham I will buy! Not sure what it is that makes it stand head and shoulders over other brands but in my book it does!!! I know that was tasty!!!
    Re-gasketing the USA one yard at a time 
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  • Eggaroo
    Eggaroo Posts: 417
    RRP said:
    Good job!!! That bone in shank Cook's brand is the only ham I will buy! Not sure what it is that makes it stand head and shoulders over other brands but in my book it does!!! I know that was tasty!!!
    Yes it is! Had a slice with eggs this morning. Lunch tomorrow and next week. Nice bone for ham and beans later. 
    Greenwood, IN | XL BGE | Weber Genesis | Blackstone 28 | bunch of accessories  =)
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  • SGH
    SGH Posts: 28,989
    Eggaroo said:

    Thanks for looking'.

    Awesome looking grub brother. Thanks for sharing.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • TTC
    TTC Posts: 1,035
    Very, very nice.
    XL BGE, Blackstone, Roccbox, Weber Gasser, Brown Water, Cigars --  Gallatin, TN

    2001 Mastercraft Maristar 230 VRS

    Ikon pass 

    Colorado in the winter and the Lake in the Summer
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  • egret
    egret Posts: 4,188
    That looks great.......those hams smell so dang good when they're cooking! I did one of these at the cook at the Mothership a couple of weeks ago.....your ingredients look almost exactly like mine! Love the Jim Beam. I see you're using RRP's toothpick trick......... :)
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