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Re:smoked ham message has embedded images

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Posted by: Richard Fl on 2009/10/05 01:14:38  

In Reply to: smoked ham posted by icunurse on 2009/10/05 00:51:51

If it is already cooked Mr Egret is the master, I like to use his method with a pre sliced one.



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

I took the recipe that Egret has been doing for many years and made a few modifications.







INGREDIENTS:
Maple-Bourbon Paste (recipe follows)
1 10-12 Lbs Cooked, ready to eat Ham, Sliced W/ Bone-In
1/2-1 cup Maple Syrup
Cherry and Apple Chunks
Maple-Bourbon Paste
2 Tbs 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. Poke several vertical holes and pour the paste over the ham and between the slices. I prefer the sliced ham as it is easier to present and slice after the cook.
2 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).
3 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. Check after 3 1/2 hours as the sliced ham has a tendency to dry out. If using unsliced ham the cooking time is about 5 hours. Pull at 140°F


Recipe Type
Appetizer, Main Dish

Recipe Source
Source: BGE Forum, Richard Fl, 2009/09/06

Richard Melbooooring Fl.
"KING OF LONEY", SELF APPOINTED!!!!!

IF YOU WANT TO DRINK ALL DAY, YOU HAVE TO START IN THE MORNING!!

LAGER PRAYER
OUR LAGER, WHICH ART IN BARRELS, HALLOWED BE THY DRINK, THY WILL BE DRUNK, AT HOME AS IT IS IN THE TAVERN. GIVE US THIS DAY OUR FOAMY HEAD, AND FORGIVE US OUR SPILLAGES, AS WE FORGIVE THOSE WHO SPILL AGAINST US, AND LEAD US NOT TO INCARCERATION, BUT DELIVER US FROM HANGOVERS. FOR THINE IS THE BEER, THE BITTER, THE LAGER.




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