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
Preparation
Step 1
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.