We came across Egret’s Maple-Bourbon Glazed recipe on the Egghead Forums and decided to take it in a different direction. So tip of the hat to John “Egret” Hall, we’d like to introduce you to our version, which introduces a bit more complexity and heat from the pepper. Sure to be a family favorite.
Tip: ALWAYS use all-natural maple syrup. Avoid anything that claims natural syrup with maple flavoring but made with brown rice syrup.




Ingredients for the Ham Injection
10-12 lb cooked, ready to eat ham (bone-in Butt or Shank)
1/2-1 cup Maple Syrup
Cherry and Apple wood chunks
Meat Injection syringe
Toothpicks (optional)
Ingredients for the Maple-Jack Paste
2 Tbsp. pure Maple Syrup
2 Tbsp. freshly ground Black Pepper
2 Tbsp. Dijon or Honey-Dijon Mustard
1 Tbsp. Jack Daniel’s Whiskey
1 Tbsp. Vegetable Oil
1 Tbsp. Paprika
1 Tbsp. Onion Power
1 tsp. Ancho or Chimayo Pepper
2 tsp. coarse Salt, either kosher or sea salt
PReparation (DAy Before)
- Place the ham in a pan face-down. ย Inject the ham with 3/4-1 cup of Maple syrup until it starts to seep and can’t take anymore. ย Note that spiral cut hams will seep almost immediately however you should continue to inject at least 1/2 cup
- Assemble the paste and smear all over the exposed surfaces (except flat side).
- Cover loosely with plastic wrap and put in refrigerator until ready to smoke. ย Note that you can remove the ham from the fridge about one hour before cooking.
Directions (DAy Of)
- Stabilize the smoker (Big Green Egg) at 250ยฐ 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 140ยฐ. ย
This may take 5 hours, more or less depending upon your cook. - Pull and rest, tented under aluminum foil for 10 minutes. Slice off and serve!
It all sounds like the making of a perfect ham to me. Delish and great concept for a site.
Cheers,
Jed
http://sports-glutton.com
Sports, Food, Libations, & More
I did this for my Christmas ham and was not disappointed. The family loved it. I used Buffalo Trace bourbon for the paste and made for a new spin on taste. I feel like I got a more oakey taste in conjunction with the cherry and apple. Thanks the direction guys!
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