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when to inject ham with maple syrup
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Mickey
Posts: 19,674
when do you inject a ham with maple syrup? a few days before or just before?
also, is it better to use "B" grade maple syrup?
also, is it better to use "B" grade maple syrup?
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.
Comments
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Mickey,[p]Here is a great option!![p]Ham, Maple-Bourbon, Egret
*This is a truncated version of Maple-Bourbon Glazed Ham that was posted on theforum (author unknown).
[p]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.
Recipe Type
Main Dish, Meat
Recipe Source
Author: John Hall (egret)[p]Source: BGE Eggtoberfest '07, Egret[p]This really is good if I say so myself. I got the maple-bourbon paste recipe off this forum from some unknown source, but, it provides a perfect balance of heat when coupled with the maple syrup infused ham.
[p]
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Mickey,[p]Yes...I would definately use Grade B, if you have
access to it!![p]
Evans
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Mickey,[p]i inject the night before the cook - and - this year i am using karo brown sugar syrup - i warm it a bit to help get it into the ham - - the idea of karo brown sugar was given to me by "grill girl"[p]
mr toad
See no Evil - Hear no Evil - Speak no Evil
Smoke no Evil
BGE - Mini, Small, Medium, Large
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