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Smoked ham for Christmas!

dwtdc
dwtdc Posts: 14
edited November -0001 in EggHead Forum
I want to know how to smoke a ham and not sure of what type ham to do. Do I use a pre-cooked ham? Spiral or non-spiral. Can you do a ham and turkey at same time? What temp and how long for ham. Help!!
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  • Unknown
    Unknown
    dwtdc,[p]here is an EGGcelent ham recipe. How big an egg you got and what size turkey and ham??[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 Florida Eggfest '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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  • Susan Egglaine
    Susan Egglaine Posts: 2,437
    Richard Fl,
    Do you have a picture of the set-up? I did the Alton Brown ham last weekend and over cooked it. I thought it would take at least 3 hours, when I checked it after 2 it was at 180 degrees. My dome temp was a little under 300 and not on a raised grid. I have a another ham in the fridge now and a almost full bottle of wild turkey. What is a girl to do?
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  • Unknown
    Unknown
    Susan Egglaine,[p]I would get a glass with some ice and drink the Wild Turkey and wait for egret to respond. LOL

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  • egret
    egret Posts: 4,188
    Susan Egglaine,
    Do these with plate setter (legs up), drip pan on plate setter, main grid on plate setter with the extended grid.
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  • Susan Egglaine
    Susan Egglaine Posts: 2,437
    egret,
    Thanks! How high should the extended grid be up? Guess I can go to Lowes and get what I need. I have one of those three tier racks I picked up at Eggtoberfest but I am sure that would put the ham to high. I have only used this once it is almost imposible to get clean.
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  • egret
    egret Posts: 4,188
    Susan Egglaine,
    The extender puts it about gasket heighth. You can do it on the regular grid without the extender if you want.....you'll get better results up higher in the 'sweet' spot though.
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  • dwtdc
    dwtdc Posts: 14
    Thanks for your information. Never done a ham on BGE[p]dwtdc
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