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Maple-Bourbon Ham

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Comments

  • RRP
    RRP Posts: 26,449
    jennydp said:
    I have a ham failure....we cooked a "fresh" ham to these directions and it came out tasting like a pork roast....doesn't taste like ham at all!!!! what went wrong?  should i have bought a pre-made ham?  if so what is the point to cook a ham that has already been cooked?  #biggreenegghamfailure
    sorry...but this recipe is in fact for pre-cooked, pre-smoked commercial hams. Yours apparently was a raw bone in leg aka chunk-o-pig and yes it would come out like yours did. Most recipes here are what I call commercial ham enhancers and I for one always trim off the hard outer layer of the ham! Other wise any exterior glaze added to a pre-cooked ham will merely slide off the ham into the pan/fire/plate setter. Don't feel bad...we all have such stories to share at a later date! Have a Happy TD anyway if you can!
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  • Central_Bama_Egger
    Central_Bama_Egger Posts: 886
    I'm gonna speak, way out of turn. This one is based on a pre-cooked ham.

    I've had several "fresh" hams. Nothing like a cured, pre-cooked ham.
    Huntsville, Al LBGE
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  • Zmokin
    Zmokin Posts: 1,938
    The problem is what some people think of as a "ham".

    Technically, it is the hindquarter cut of the pig (aka Green Ham or Fresh Ham)

    but to many, like me, it is a cured hunk of pork (pink when cooked due to effect of nitrites)

    And although they used to be more commonly available, now it is hard to find a cured but uncooked Ham in your local grocery store.  Most now are fully cooked whether or not they are spiral cut.
    Large BGE in a Sole' Gourmet Table
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  • tkleager
    tkleager Posts: 539
    By the way, you can do this in a crock pot, but it doesn't taste nearly as good.  MIL had a ham thawed out when we got there on Saturday, and no idea what to do with it.  I just so happen to have the recipe on my Evernote.  I whipped it up, injected it and threw it in the pot (they don't have an egg) and had it for dinner.  No crust, but the flavor was pretty close.

    Hate to admit that I did it, but it all worked out.
    No Name City, just between Scottsbluff and Mitchell, NE   Crown!  More Crown!
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  • nolaegghead
    nolaegghead Posts: 42,109
    jennydp said:
    I have a ham failure....we cooked a "fresh" ham to these directions and it came out tasting like a pork roast....doesn't taste like ham at all!!!! what went wrong?  should i have bought a pre-made ham?  if so what is the point to cook a ham that has already been cooked?  #biggreenegghamfailure
    Fresh ham?  As in un-cured?  That's a pork roast.
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  • cfox
    cfox Posts: 4
    how would this recipe work using the glaze, as well as adding the pineapples around the ham ?
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  • egret
    egret Posts: 4,188
    cfox said:
    how would this recipe work using the glaze, as well as adding the pineapples around the ham ?
    Never tried it with the pineapple rounds, but, it should be good!!!  :)
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  • Central_Bama_Egger
    Central_Bama_Egger Posts: 886
    I'm thinking of adding some brown sugar towards the end. Gonna pin some pineapple slices to it as well.
    Huntsville, Al LBGE
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  • Ryezza
    Ryezza Posts: 22
    edited December 2016
    Just wanted to say thanks for the recipe! I used a slightly modified version today to heat up a pre-cooked spiral ham for the fam Christmas, and it turned out great. We made a roux from the drippings and added back in some brown sugar and bourbon (with a light hand) and it made for a fantastic gravy over the meat. Couple pics below - happy holidays!




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  • stompbox
    stompbox Posts: 729
    Holiday ham time bump!
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  • simmonsgrege
    simmonsgrege Posts: 5
    This was absolutely the best ham I have ever eaten. The combination of Snake River Farms ham and this recipe made for our best Easter Ham ever. 
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  • simmonsgrege
    simmonsgrege Posts: 5
    This was absolutely the best ham I have ever eaten. The combination of Snake River Farms ham and this recipe made for our best Easter Ham ever. 
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