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Re:Smoked Ham Bone In. message has embedded images

Platinum Egger

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Posted by: Grandpas Grub on 2011/07/22 10:32:39  

In Reply to: Smoked Ham Bone In. posted by Ky Kernel EggHead on 2011/07/22 08:57:41

Time to share this easy and fantastic ham cook.

Easy ingredients:
8 oz Pure Maple
1 can of concentrate frozen orange juice, pineapple juice works well also or a mixture.
Favorite rub - I used DP’s Raging River which was a great choice for this cook.
1 tsp cinnamon (optional and left out of this cook)
Dash of clove (optional and left out of this cook)

I like to find a pre cooked/smoked spiral ham that is in natural juices (no water added). This was a fully cooked but not smoked so I had to make up for that on the egg.

Took the ham in the cryovac and slit the top of the cryovac and drained the remaining liquid in the package and remove the absorbent pad.

Inject the ham as full of Maple Syrup as possible, I got the full 8 oz in this 10 pounder. When the maple begins to seep out of the cuts I move the injector to a new spot. As can be seen in picture 2 the maple begins to gather outside the ham at the bottom of the package. I try to use the same injection hole and go at different angles to reach all around the ham. I used 5 points of injection in this ham.

Egg stabilized at 300° for this cook. Setup is indirect and raised grid using TJV’s spider inverted and a drip pan and the Adjustable Rig. Hickory wood for smoke flavor.

300° to 350° is a good cooking/re-heating temperature. Plan on 10 to 15 minutes per pound.

At the egg still in the cryovac pack and glass dish. In the disposable foil pan put ½ can of concentrate orange juice in the foil pan (I will use a full can in the next cook). Pour out all the juices & maple syrup into the foil pan from the slit in the tip of the cryovac.

Cut the cryovac all the way down to the bottom of the ham on both sides for easy removal from the cryovac, remove the plastic bone protection disc from the bone and move the ham to the foil pan bone down. Keep in mind this is a spiral cut so make sure you are careful when moving from the dish to the pan.

Let the egg do its magic.

Heated to 140° internal and it’s time to pull and close down the egg.

The meat under the liquid level was fantastic and the reason I will use a full can on concentrate on the next cook. The rest of the ham was fantastic, the best cook yet.

I had planned of finishing this off like a honey baked ham, however, when I went into the house after closing down the egg the kids were ‘testing’ the ham to see if it was good.

The glaze step is also simple and done with a propane torch after the cook, that is if there are not pieces missing from the ham.

Sorry more on the glaze on the next ham cook.

Served with homemade potato rolls, beans and potato salad.

Don’t pass on this simple ham cook it is out of this world.


Eggin in the High Desert, Utah ~ Cross Roads of the West

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