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Home arrow Cookbook arrow Recipes
Categories Pork Egret's Ham
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Egret's Ham
  • 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


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℉ with plate setter (legs up) and regular grid on plate setter. Put 3 or 4 good size chunks of wood on coals, then place ham on grid. Cook until internal temperature reaches 140°. (this should take about 5 hours).

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
Number Of Servings:Source:
Vegetarian:NoTime To Prepare:
Date:Sat 30 Mar 2013 18:30:38 UTCViewed:12628 times
Author:John HallEmail:
Rating:4,75 (8 votes)

recipe rating
1 (bad)5 5 (good)

RU EggsperiencedComment added on: Thu 04 Dec 2014 02:59:00 UTC
Really good, best ham in a long time. Had for Thanksgiving and everyone loved it, will definitely do it again. Thanks John/Egret...
egganatorComment added on: Mon 22 Dec 2014 18:22:12 UTC
This was exceptional, Thanks Egret
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