10-12 lbs Ham: cooked - ready to eat bone-in Butt or Shank section
1/2-1 cup Maple Syrup
Cherry or Apple Wood Chunks - for smoking
2 Tbs. pure Maple Syrup
2 Tbs. freshly ground Black Pepper
2 Tbs. Dijon or Honey-Dijon Mustard
1 Tbs. Bourbon
1 Tbs. Vegetable Oil
1 Tbs. Paprika
1 Tbs. Onion Powder
2 tsp. coarse Salt - either kosher or sea salt
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 grill at 250° F.
(If using a Big Green Egg Grill) Place 'plate setter' legs up and with raised grid on top. Put 3 or 4 good size chunks of soaked wood on coals, then place ham on raised grid.
Cook until internal temperature reaches 140° F. (this should take about 5 hours).
Notes: If not cooking on a Big Green Egg Grill or If cooking a large ham, or, two or more butts or shanks you can omit the raised grid and plate setter if you're experiencing a "fit" problem and just cook on the regular grid with ham placed into a foil pan.
Recipe by: egret, BGE
Photos by: Diane Baker for Canning and Cooking at Home