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Belated Easter Ham (Egret's)
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Eggaroo
Posts: 417
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:
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
Comments
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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 America one yard at a time.
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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!!!Greenwood, IN | XL BGE | Weber Genesis | Blackstone 28 | bunch of accessories
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Eggaroo said:
Thanks for looking'.
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. -
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 -
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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