Maple Bourbon Smoked Ham

by

This recipe is courtesy of my friend John M, aka ‘Yankee’. Please note that it is for use with a Big Green Egg ceramic grill. Adjust cooking times and temps according to your smoker.

Ingredients:

10-12 pound cooked, ready to eat ham (bone-in butt or shank section)
1/2-1 cup maple syrup
cherry and apple chunks
maple-bourbon paste (recipe follows)

Maple-Bourbon Paste:
2 Tbsp pure maple syrup
2 Tbsp freshly ground black pepper
2 Tbsp dijon or honey-dijon Mustard
1 Tbsp bourbon
1 Tbsp vegetable oil
1 Tbls. paprika
1 Tbsp onion powder
2 tsp. coarse salt; either kosher or sea salt

Preparation :

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).

Going on the smoker:

uncooked

Lets eat!!

smoked

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