Macaroni and Cheese with Smoked Ham

That looks incredible! Nice job Faith. Do you have an exact recipe for that?

That looks great, Faith! I knew there was a lot of ham left on that bone when I gave it to you.....and, you put it to good use! I did my mac and cheese recipe at the 2006 Florida fest that I'm including so you can compare recipes :

Macaroni & Cheese with Wine
by John Hall (egret)

Ingredients :

1 1/2 cups uncooked elbow macaroni
1/4 cup chopped onion
3 Tbs. butter (melted)
3 Tbs. all-purpose flour
1 1/2 cups milk
1/2 cup dry white wine
1/2 tsp. salt
pinch of pepper
3 cups (12 ounces) shredded sharp cheddar cheese (divided)
paprika
dry bread crumbs


Establish BGE at 350 degrees.

On range top :
Cook macaroni, drain and set aside.
Sauté onion in butter in heavy saucepan; add flour, stirring until mixture is smooth.
Cook one minute, stirring constantly.
Gradually add milk and wine; cook over medium heat, stirring constantly, until mixture is thickened and bubbly.
Remove from heat; add salt, pepper, and 8 ounces of cheese.
Stir until cheese melts.
Add macaroni and mix well.
Pour into a lightly greased 2-quart casserole.
Sprinkle with 4 oz. cheese, paprika and bread crumbs.

Cover and bake in green egg for 15 minutes.
Uncover and continue baking 15 minutes.
Remove and let rest for about 10 minutes before serving.

You have kraft beat hands down.

Faith, did you used to have a different name on the forum? Marc

can you tell us how he did the ham?

Here ya' go, Mickey :

Maple-Bourbon Ham
by John Hall (egret)

Ingredients :

Maple-Bourbon Paste (recipe follows)
10-12 # cooked, ready to eat Ham (bone-in Butt or Shank section)
1/2-1 cup Maple Syrup
Cherry and Apple Chunks

Preparation :

The day before smoking, place ham in a pan flat side down. Inject in multiple locations with maple syrup (use more than 1 cup if it will take it).
Smear the Maple-Bourbon Paste all over the exposed surfaces (except flat side). Cover loosely with plastic wrap and put in refrigerator until ready to smoke (You can remove ham from refrigerator up to one hour before cooking).
Stabilize egg at 250° F. with plate setter (legs up) regular grid with raised grid attached. Put 3 or 4 good size chunks of wood on coals, then place ham on raised grid. Cook until internal temperature reaches 140° F. (this should take about 5 hours).

Maple-Bourbon Paste

2 Tbls. pure Maple Syrup
2 Tbls. freshly ground Black Pepper
2 Tbls. Dijon or Honey-Dijon Mustard
1 Tbls. Bourbon
1 Tbls. Vegetable Oil
1 Tbls. Paprika
1 Tbls. Onion Powder
2 tsp. coarse Salt, either kosher or sea salt

that looks really good i will have to give it a try!!