The ORIGINAL Online Community for the Big Green Egg

Member Login

Welcome Newbies!!!!

If you've just purchased your new Big Green Egg, or are thinking of purchasing a Big Green Egg, or even if you're one of the many seasoned "Eggers", check out this great new resource... Jam packed with great references and sources of enlightenment about this truly unique cooking vessel that rewrites the book on outdoor cooking!

It's EASY to join, just CLICK HERE and fill out our short registration form.

Use the following links to view help on navigating the forum or to view the forum in one of two views... "Classic" or "Flat".

View forum Quick Start

View forum in "CLASSIC" view

View forum in "FLAT" view

Use the following links to view the Quick Reference for BGE resources.

BGE Quick Reference Part 1: CLICK HERE!

BGE Quick Reference Part 2: CLICK HERE!

Home

Cookbook

EGGFEST CENTRAL™ - click HERE to hide/show

recipes

Categories

Pork

Maple-Bourbon Ham

Most Viewed - Top Rated - Last Added - Last Commented

Add a recipe

Back

Forward

Maple-Bourbon Ham
Description:	Maple-Bourbon Ham
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 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
Instructions:	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).
Notes:	If cooking a large ham, or, two or more butts or shanks you can omit the raised grid if you're experiencing a "fit" problem and just cook on the regular grid.

Number Of Servings:		Source:
Vegetarian:	Yes	Time To Prepare:
Date:	Tue 29 Dec 2009 23:20:51 UTC	Viewed:	15011 times
Author:	egret	Email:
Rating:	5,00 (15 votes)

Author	Comment
csr	Comment added on: Tue 02 Mar 2010 05:52:09 UTC The best ham recipe you will ever find, hand's down! Although the maple syrup that you will use is more expensive than the ham, it's worth it! I've been using Egret's recipe since I found it a little over a year ago and nothing but greatness has followed (thank you, sir). What's that company that sells $60 spiral cut hams that can't hold a candle to this recipe? My only suggestion is to butt and not shank.
Mickey	Comment added on: Tue 30 Mar 2010 18:37:24 UTC Have done this him of Egret's for several years and several times per year. 2 things: I use Grade "B" Maple Syrup and found I like to use a sprial cut ham as I can use my hands to apply syrup and get more in.
kevin	Comment added on: Tue 13 Apr 2010 22:55:21 UTC made this ham for easter an wow!! excellent thank you cooking another as i wright this.
csr	Comment added on: Sat 17 Apr 2010 05:14:08 UTC Spiral cut ham is usually ready to eat, not ready to cook (at least not in Dallas where I'm at). What is your method, Mickey? I usually buy a hickory smoked ready to cook ham, follow the recipe, and cut as well as I can afterwards to keep the meat on the bone until serving time. Let me know if I can make it easier on me.
smokin eddie	Comment added on: Sat 03 Jul 2010 13:24:00 UTC Best ham recipe that I've ever found. Thank you! I use a spiral cut ham and follow the rest of the directions. Nutin' but success!!!! Gotta go...one is on the egg as i write this.
aJeepThing	Comment added on: Mon 22 Nov 2010 14:48:16 UTC Hey, the recipe calls for a "ready to eat" ham and discussion here talks about a "ready to cook" ham. Can anyone clarify? Sure sound like I want a raw ham but don't want to screw this up.
Chef Boyaree	Comment added on: Tue 23 Nov 2010 01:50:41 UTC You do not want a raw ham. I just prepped a maple bourbon tonight and have done a number of them in the past. Use a presmoked ham. I prefer the shank cut and I trim a bunch of the fat off the outside as well as score some of the surface area. Awesome recipe.
RRP	Comment added on: Mon 06 Dec 2010 23:20:56 UTC One of the secrets is the rest with the paste and I actually like ti let it set overnight! To do so I stick toothpicks broken in half all over like a porcupine so that the Saran Wrap "tents" without touching the paste. Otherwise you will remove a bunch. Terrific recipe by the way!
TheDirtyBurger	Comment added on: Sun 12 Dec 2010 07:39:01 UTC I just did this with a WHOLE ham (pre-cooked) that I got from restaurant depot. Took 6-7 hours and I just simply doubled the recipe. Holy crap was it amazing. I just put the ham in a large disposable turkey roasting pan. Put it on the egg and let her rip with some cherry wood.
Di	Comment added on: Mon 13 Dec 2010 21:25:36 UTC Do you cook it in a v-rack or leave it in a pan? Just learning want to try a test run before Christmas. Thanks
Brad@lake HArtwell	Comment added on: Sun 26 Dec 2010 04:51:41 UTC I just did a boneless sliced ham. I spread syrup on each slice as I moved the ham, one slice at a time fome one plat to a sceond plate. I pinned the slices together with 6 inch bamboo skewers - I used about 8 driven in diagonally through the ham 4 from the top and 4 from the bottom. Otherwise I followed the directions. Except, I added some fast disolving gravy flour to the paste to make it stick better. turned out well for our Christmas meal.
Spears	Comment added on: Sat 01 Jan 2011 22:47:55 UTC Just did a ham for the new year and it was awesome!!!! Didnt have any apple or cherry wood, so i used maple chips and it turned out great.. thanks for sharing this wonderful recipe.
gaegger22	Comment added on: Fri 22 Apr 2011 19:59:07 UTC I am giong to try this ham receipe this weekend. I want to cook a spiral ham. Do I cook it for the same amount of time if its a pre cooked ham? Can I use a V rack over a pan of water?? Any more suggestions? Thanks.
thecult03	Comment added on: Sun 24 Apr 2011 13:51:21 UTC I am cooking my 10 pound ham right now. Question - any issues if I spray apple juice on the ham to ensure it does not dry out?
csr	Comment added on: Tue 26 Jul 2011 03:18:05 UTC No problem with that, thecult03, as I mop my ham with cranapple throughout the process.
csr	Comment added on: Tue 26 Jul 2011 03:19:26 UTC No problem with that, thecult03, as I mop my ham with cranapple throughout the process.
	Unregistered users are not allowed to post comments. Please register...