egert ham receipe

To die for. Just did a 12 pounder this past Sunday.

Pork, Ham, Bourbon, Maple, Spiral Cut, Richard Fl








INGREDIENTS:
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 Cooking
7 Stabilize egg at 250° with plate setter (legs up) regular grid with raised grid
8 attached. Put 3 or 4 good size chunks of wood on coals, then place ham on raised
9 grid. Cook until internal temperature reaches 140° (this should take about 5 hours).
10 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 Forum, Richard Fl, 2009/02/15

2008/10/21

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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.

2009/02/15---Richard Fl-- Basted 3 hours before cook and did not inject only cut many little slits. Used a 10# spiral cut and pulled at 140, 3 hours into cook. Indirect on SBGE at 250F, maple wood. Due to spiral cut will pull at 135 next time as some of the edges were a little dry.

2009/11/26--Richard Fl- Took an 11 pound spiral cut, marinated 3 hours, cooked 250F indirect with apple wood. Used Pixie Dust for the onion and paprika seasoning. After 2 1/2 hours shut the Large BGE down and placed commercial glaze on ham, cinammon/sugar. Let sit in BGE for 30 minutes and then pulled. Internal 138F another eggcelent ham.
BGE Florida Eggfest '07, Egret

I do not inject it, just poke some holes in the vertical and allow the goo to seep in. Place most of the marinade between the slices.