Being left alone with the BGE, I decided it would be rude not to smoke a glazed ham for lunches, quiche and something to jazz up a macaroni & cheese for Tuesday night.
It had been chucking it down with rain all day - proper stair rods - so I had to be quick when I got home from work to get everything set up. I used an indirect setup with an apple chunk that was soaked in water overnight. DigiQ to keep the egg stable at 300 deg F. The apple chunk was very effective, it gave a consistent amount of smoke for the whole four hour cook.
While the BGE was heating, the ham was injected with a mixture of ham stock and garlic granules and then a glaze of honey, mustard seeds, brown sugar, molasses and black pepper was slathered all over it.
It sat happily sizzling away in the egg until the internal temperature reached 165 deg F. This is the resulting, delicious looking ham. Soooo moist when I carved a little to go with cheese in our rolls for lunch.
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