Easter ham has always been a tradition on both sides of our family.
I have fond memories of my Dad discretely slicing off thin slivers of ham with lightning precision and feeding them to me as a young lad before he would actually begin ham deconstruction and serving our hungry guests.
The next day, he would continue to work his magic with his knife and helped make me the best ham sandwiches I've ever eaten.
This year, we decided to continue this tradition in full.
We started out with a fine specimen:
Fired up the WSM minion style, with some pecan chunks, and brought the WSM up to 275 degrees:
A couple hours later, The Missus whipped up a proprietary blend of pineapple, clove, cinnamon, brown sugar, and other cool stuff to make a delicious glaze of goodness to coat the ham with.
For the last 30 mins of the cook, I brushed the savory concoction generously on all surfaces of the ham:
Really looking good now:
After about 2.5 hours cooking, the internal temp of the ham was reading close to 110 degrees closest to the bone, so it was time to pull it off the smoker.
After letting the ham rest quietly under a tent of foil for about 30 mins, this is what it looked like:
At this point, I tasked The Missus with ham deconstruction. As a former professional chef, The Missus makes short order of the entire ham in no time:
At this point, she pulls out the electric slicer, and gets to work:
Since the pile of fresh juicy ham kept rapidly getting larger and larger, the only solution I could possibly imagine from preventing a serious and dangerous hamslide was to build a GIANT Ham Sammich!
We just so happened to have some fresh baked deli rye bread that was only a few hours old on hand. Along with that, we added some mayo, mustard, lettuce and tomato, and cheddar cheese:
After cutting the sammich in half:
Closer:
It was everything I had hoped for, and more!
I have fond memories of my Dad discretely slicing off thin slivers of ham with lightning precision and feeding them to me as a young lad before he would actually begin ham deconstruction and serving our hungry guests.
The next day, he would continue to work his magic with his knife and helped make me the best ham sandwiches I've ever eaten.
This year, we decided to continue this tradition in full.
We started out with a fine specimen:
Fired up the WSM minion style, with some pecan chunks, and brought the WSM up to 275 degrees:
A couple hours later, The Missus whipped up a proprietary blend of pineapple, clove, cinnamon, brown sugar, and other cool stuff to make a delicious glaze of goodness to coat the ham with.
For the last 30 mins of the cook, I brushed the savory concoction generously on all surfaces of the ham:
Really looking good now:
After about 2.5 hours cooking, the internal temp of the ham was reading close to 110 degrees closest to the bone, so it was time to pull it off the smoker.
After letting the ham rest quietly under a tent of foil for about 30 mins, this is what it looked like:
At this point, I tasked The Missus with ham deconstruction. As a former professional chef, The Missus makes short order of the entire ham in no time:
At this point, she pulls out the electric slicer, and gets to work:
Since the pile of fresh juicy ham kept rapidly getting larger and larger, the only solution I could possibly imagine from preventing a serious and dangerous hamslide was to build a GIANT Ham Sammich!
We just so happened to have some fresh baked deli rye bread that was only a few hours old on hand. Along with that, we added some mayo, mustard, lettuce and tomato, and cheddar cheese:
After cutting the sammich in half:
Closer:
It was everything I had hoped for, and more!
