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Easter ham getting ready to go on

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cmwr

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This is our dinner today. Spiral cut ham with pure maple syrup rubbed in each slice and a maple/bourbon glaze brushed over the outside. This beats the pants off the standard honey glaze you get with the ham which promptly goes in the trash. I will post pics to follow when finished.

 
Best of luck & results; sounds like you have done this variety before. Putting my 17#er on about noon for dinner.
 
dwfisk said:
Best of luck & results; sounds like you have done this variety before. Putting my 17#er on about noon for dinner.
Click to expand...


Yes it is damm delicious. It is a known recipe from the egg forums from some dude named John Egret. He gets the credit but it is a recipe worth archiving for sure.
 
Looks and sounds Great I have a 8.5 semi boneless 1/2 ham that I will be putting on this afternoon Will be using Guerry's Gaze on it
 
WEll I put it on my rack and what do you know it was too tall for my lid to go on....:doh: Luckily my setup is from Big Nate and I have adjustable legs on my rack. So 10 minutes and some blackened hands later I had my legs adjusted down so it fits. I should have shortened my legs a long time ago..:roll:
 
Big George's BBQ said:
Looks and sounds Great I have a 8.5 semi boneless 1/2 ham that I will be putting on this afternoon Will be using Guerry's Gaze on it
Click to expand...

cmwr said:
WEll I put it on my rack and what do you know it was too tall for my lid to go on....:doh: Luckily my setup is from Big Nate and I have adjustable legs on my rack. So 10 minutes and some blackened hands later I had my legs adjusted down so it fits. I should have shortened my legs a long time ago..:roll:
Click to expand...

What time & temps are you shooting for? I'm thinking 225* for 15 minutes per pound, so about 4-1/2 hours for me, probably foil for the last coupe hours.
 
dwfisk said:
What time & temps are you shooting for? I'm thinking 225* for 15 minutes per pound, so about 4-1/2 hours for me, probably foil for the last coupe hours.
Click to expand...


Well I am thinking about 5 hours at 250-275. I never foiled my last one. These hams are pre cooked/cured right? why would you foil?
 
I am cooking mine at 325 I figure 8.5 lbs about 3 hrs with the glaze Want to get it to about 150-160
 
Finished. Covered in foil and dropped UDS temp to 200 just to keep warm for another 1/2 hour or so. I will post pics once served.

 
Looks great :clap2::clap2::clap2:

Mine has been on for an hour, rockin at 250*. Just made Deguerre's HDD glaze - I love it but the wife says "holy chit, that stuff will strip paint". Doubled up the recipe on everything else which effectively cut the HDD in half.
 
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