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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread Today, 07:06 AM   #1
cmwr
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Default Easter ham getting ready to go on

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.

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Unread Today, 07:12 AM   #2
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Best of luck & results; sounds like you have done this variety before. Putting my 17#er on about noon for dinner.
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Unread Today, 07:13 AM   #3
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Best of luck & results; sounds like you have done this variety before. Putting my 17#er on about noon for dinner.

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.
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Unread Today, 07:14 AM   #4
Bobby Quintal
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Man,does that look good!
Happy Easter!
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Unread Today, 07:25 AM   #5
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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
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Unread Today, 07:40 AM   #6
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WEll I put it on my rack and what do you know it was too tall for my lid to go on.... 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..
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Unread Today, 07:48 AM   #7
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Quote:
Originally Posted by Big George's BBQ View Post
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
Quote:
Originally Posted by cmwr View Post
WEll I put it on my rack and what do you know it was too tall for my lid to go on.... 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..
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.
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Unread Today, 07:50 AM   #8
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Quote:
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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.

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?
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Unread Today, 07:53 AM   #9
gwknowles
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I may have to come over for dinner!
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Unread Today, 07:57 AM   #10
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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
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Unread Today, 08:01 AM   #11
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Quote:
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I may have to come over for dinner!
Better fly super sonic if you want to make it in time lol.
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Unread Today, 12:13 PM   #12
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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.

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Unread Today, 12:29 PM   #13
Bigdog
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FWIW: I don't put the glaze on until the last 1/2hour or so.
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Unread Today, 12:35 PM   #14
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This is how the recipe was laid out and it turns out really good.
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Unread Today, 01:02 PM   #15
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Looks great

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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Home built 24"x72" reverse flow stick burner trailer with 18"x44" grill w/CI grates and upright SS gas oven/smoker.
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