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Home arrow Cookbook arrow Recipes
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Categories Pork Maple-Bourbon Ham
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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:YesTime To Prepare:
Date:Tue 29 Dec 2009 23:20:51 UTCViewed:12038 times
Author:egretEmail:
Rating:5,00 (15 votes)

recipe rating
1 (bad)5 5 (good)

AuthorComment
csrComment 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.
MickeyComment 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.
kevinComment 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.
csrComment 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 eddieComment 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.
aJeepThingComment 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 BoyareeComment 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.
RRPComment 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!
TheDirtyBurgerComment 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.
DiComment 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 HArtwellComment 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.
SpearsComment 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.
gaegger22Comment 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.
thecult03Comment 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?
csrComment 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.
csrComment 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.
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