injectable marinade??

This one is very popular.

Ham, Maple-Bourbon, Egret


INGREDIENTS:
Maple-Bourbon Paste (recipe follows)
1 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).
6 Stabilize egg at 250° F. with plate setter (legs up) regular grid with raised
7 grid attached. Put 3 or 4 good size chunks of wood on coals, then place ham on
8 raised grid. Cook until internal temperature reaches 140° F. (this should take about 5 hours).


Recipe Type
Appetizer, Main Dish

Recipe Source
Author: John Hall (egret)

Source: BGE Florida Eggfest '09, Egret