Bamaluver here is the recipe for the ham from the 2007 BGE cookbook. Just about anything cooked on the egg can be cooked in the oven as well. Just buy a smoked ham and your good to go. The temps should be the same.
Maple-Bourbon Ham*
by John Hall (egret)
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
Procedure :
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° 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° (this should take about 5 hours).
I, sometimes, inject with more maple syrup about one hour before ham is done.
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
*This is a truncated version of Maple-Bourbon Glazed Ham that was posted on the
forum (author unknown).
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