Shank portion ham

Here is one option.

Pork, Ham, Bourbon, Maple, Egret

*This is a truncated version of Maple-Bourbon Glazed Ham that was posted on theforum (author unknown).




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)

Source: BGE Florida Eggfest '07, Egret

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.

Phote compliments of "Chubby" Eggtoberfest '07 after party.