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Need Ideas for a Cured Ham on the Egg

Unknown
Unknown
edited November -0001 in EggHead Forum
I received a whole cured ham from Clifty Farms as a gift and am trying to figure out the best way to cook it on the BGE. I've always gotten great ideas from everyone on the forum so let's hear it.[p]I'll probably cook it for a New Year's Eve party so it will be served with finger foods, beer and Beam.[p]Thanks![p]
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Comments

  • Woody54
    Woody54 Posts: 148
    WDJAllen,[p]Check your e-mail for Dr. Chicken's Double Smoked Ham Recipe
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  • egret
    egret Posts: 4,188
    WDJAllen,
    I did 4 over the past week and they were great using the following :[p]Inject with maple syrup (about 1/2 cup), then rub with:[p]Maple-Bourbon Rub[p]2 tablespoons pure maple syrup
    2 tablespoons freshly ground black pepper
    2 tablespoons Dijon or honey-Dijon mustard
    1 tablespoon bourbon
    1 tablespoon vegetable oil
    1 tablespoon paprika
    1 tablespoon onion powder
    2 teaspoons coarse salt, either kosher or sea salt[p]Cooked @ 235 grid temp. until 145 internal using inverted plate setter and grid. A 10# shank portion took about 4.5 hours.
    Used cherry and apple for smoke.
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  • Unknown
    Unknown
    Thanks for the ideas everyone. I am going back and forth on which one to use, but I am on vacation and have two days to think about it. [p]Pig, BGE and smoke. Can life get any better?
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