Ping egret Ham help

Yes
Yes
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About 2 hours...but have a thermometer in the meat to be sure...

 
Yup, it will turn out fantastic. I would add, next time you pick up a ham don't get one with water added.

I have a few changes on the ingredients for our liking otherwise we follow the recipe pretty close.

I inject use 8 oz of pure mable syrup or as much of the 8 oz as I can get in the ham. I try to find grade A maple but usually can only find grade B.

Leave the cryovac on and the ham inject through the cryovac all around. I try to use as few puncture holes as possible. I will use the same hole and go in different injections and different depths.

Have you rub ready and egg ready to go. On a cookie sheet I take the ham out to the egg, cut off the cryovac wraping and remove the plastic disc on exposed end of the bone.

I mustard the ham heavy then put on the rub.

In the egg I use a good amount of Cherry or Apple or both smoke wood and let the egg do it's work.

I am guessing plus or minus 4 hours to get to 140°. Don't over heat the ham will dry out. A lot of times I will use spiral cut and start thinking of pulling at 135°. I watch to make sure the slices do not begin to separate or get dry.

On your ham, when you are at your pull temperature you can wrap in foil then put in a cooler.

Rather than a cooler, at Walmart or any fabric store, I purchased 2 yds - 50" wide of fleece (stadium blanket material) and wrap the foiled food in the blanket. That ham will hold hot for 3 to 6 hours wrapped even if left on the counter.

The ham will have a lot of moisture inside so if you use a blanket make sure the seam in the aluminum foil is and stays at the top, you will have a lot of juice and don't want to saturate into the material.

It is extremely important that you don't toss that bone an don't pick the bone clean of ham when you are done.

That ham bone and remains are pure gold.

Your ham has been cooked once and reheated in the egg so this can be done on an egg or in a stock or crock pot.

Make some soup. My first holiday with the egg I did Navy Bean soup (using baby lima). The next year spit pea and last year 2 batches of Navy and one batch of split pea. If doing only one I would do Navy.

Oh my goodness that soup is good. You will end up going out and kissing the egg after your first bowl. You will also be the Soup King of the family.

Enjoy your cook, ham and soup after is one of the most fun cooks on the egg.

Kent

 
Ummmm, not sure on that one, I have always cooked the biggest half's I could find.

I would diamond cut through the hide and cook it how it sits on the grate. I would also try to inject more maple than I said below.

Alton Brown has a ham cook where he does the diamond cut. Both Egret and Alton's methods are good, I tend to use Egrets more often.

Kent

Yes.... :P