BGE Egrit Ham Glaze

My Smoky Sweet Ham: A Weekend Project with Big Rewards

As a busy professional, weekends are precious. I crave moments of relaxation and accomplishment, and nothing satisfies that quite like a perfectly smoked ham. This isn't just any ham; this is a BGE Egrit Ham Glaze creation, a symphony of sweet and smoky flavors that will leave your family and friends begging for more. The beauty of this recipe is its simplicity – even amidst a whirlwind week, I can manage the prep ahead of time, and the slow smoking on the Big Green Egg does most of the work. The result? A tender, juicy ham with a captivating glaze that's bursting with flavor. It's the perfect centerpiece for a casual weekend brunch, a celebratory family gathering, or even a simple, luxurious meal for one – my personal favourite!

The key, I've found, lies in the preparation. The night before, I inject the ham with a maple syrup mixture, allowing the sweetness to permeate the meat. This initial step is crucial; it ensures that every bite is infused with that delightful maple flavor. Then, I coat the ham generously in a paste made with Dijon mustard, paprika, pepper, onion powder, and Dave's rub (a fantastic all-purpose seasoning). Scoring the ham before applying the paste helps the glaze to penetrate deeply, maximizing the flavor impact. This prep work takes only about 15-20 minutes, and the payoff is extraordinary. The next day, it's a matter of setting up my Big Green Egg, setting the temperature to 250 degrees, and patiently waiting as the magic happens. I use apple or cherry wood chips for a subtle fruity aroma that complements the maple perfectly. Every couple of hours, I reapply the glaze, ensuring an even coating and a rich, caramelized finish.

The most rewarding part? The aroma that wafts through the air during the smoking process. It's intoxicating, a blend of sweet maple, smoky wood, and savory spices. It's a scent that speaks of comfort, of tradition, of delicious things to come. And when the ham finally reaches an internal temperature of 140 degrees, it's a glorious moment. The ham is tender, juicy, and its surface is adorned with a glistening, deeply colored glaze. I’ve experimented with different types of ham and different cuts, and every time the result is nothing short of spectacular. It’s become my signature dish – a testament to the fact that even amidst a demanding schedule, taking time for culinary passion can yield unexpectedly delicious rewards. This recipe isn’t just about making a ham; it's about crafting a moment of happiness, a shared experience that brings people together around a table filled with laughter and delicious food. And honestly, that feeling is priceless.

The beauty of this recipe is its adaptability. Whether you're a seasoned pitmaster or a weekend warrior like myself, you'll find that this recipe is easy to follow and yields consistently amazing results. The timing is flexible too – you can adjust it based on the size of your ham. The most important thing is to enjoy the process. The slow smoke, the tantalizing aroma, the anticipation of the final product – it’s all part of the magic. So, gather your ingredients, prepare your Big Green Egg, and get ready to embark on a culinary journey that will leave you feeling satisfied, accomplished, and ready to share your delicious creation with those you love. The taste? Oh, the taste is unforgettable. It's a flavor combination that lingers long after the last bite, a promise of more weekend culinary adventures to come.

Beyond the Ham: This glaze is incredibly versatile. It's not just limited to ham; you can experiment with it on other meats like pork shoulder, turkey breast, or even chicken. The sweetness of the maple syrup beautifully balances the savory spices, creating a flavour profile that's both sophisticated and comforting. The smoky notes from the BGE add a layer of depth and complexity. Experiment, play with the spice levels, and create your own signature variation. The possibilities are endless, and the journey of culinary discovery is just as rewarding as the delicious end product itself.

Step-by-step

• Night before - Inject ham and coat with the paste.
• Indirect smoke at 250 degrees.
• Re-paste with sauce a couple of times during cook.
• Takes about 20 min per pound.
• Use apple or cherry chips.
• Pull off BGE at internal 140 degrees.
• I smoked 8 .5 lb. ham.
• I also scored ham before painting with paste.