Easter Ham

PA Dutch Egger · March 2009

Looking for suggestions, recipes, etc. for doing a bone in ham for Easter. Dome temp, direct vs. indirect, rough cooking time per pound, temp to pull it, any help is appreciated.

Mr. & Mrs Potatohead · April 2009

Happy to share what I've done thus far...But, first I have to know if it's a "green" ham or fully cooked / smoked?
Make a world of differance.

egret · April 2009

Here ya' go:

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

Mr. & Mrs Potatohead · April 2009

I guess I'll jump back in...

The BIG difference between green and cooked ham would be the amount of smoke, a lower heat and a longer time.

Assuming you are cooking a "cooked" ham, here is what I do:

I set the Egg up for indirect, with the plate setter legs up and a drip pan, on spacers with a liquid filling it to almost “way full”. The last time I used apple jack! I’m not sure it added to the flavor (I think it may have) but it sure smelled good and it sipped pretty well too!

My family doesn't care for any glaze, additional flavors...Anything at all, so what I'm doing is nothing more than double smoking.

First up…A goodly amount (almost to the top of the fire ring) of lump with either maple or hickory smoke wood chunks intermixed through out. I do a layered wagon wheel sort of thing.

Get a good fire going, get the plate setter in and stabilize at a dome temp. of 250 F. (300 F. max). Once you have "good smoke" set on the ham, fat side up and let it alone, other than adding more liquid as needed (you will hear a sizzle when the pan is getting empty) to keep the pan moist.

That's it! Just let it slow roast, picking up the extra smoky flavor.

My last one was a whole ham, weighing in at about 19 – 20 lbs. My rule of thumb is about 20 to 25 minutes / lb. For sure, she’s ready to pull when temped at 140 F.

Cpt'n Cook · April 2009

I did Alton Browns' "City Ham" last week and everyone loved it. I think you can find it on the Food Network web site.

Easter Ham

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