So... I bought this ham on sale...

ShadowDriver · 01-14-2021, 04:52 PM

Took a mosey through the Commissary after work. Needed a few bits and bobs for dinner and they have really good prices on pork and chicken.

Discovered whole fridge stocked with smoked hams and handwritten signs noting 50%+ OFF! SALE! SALE! SALE!

OK. I'll play your game... so I went over and looked.

The price was right!

Now... to figure out what to do with it.

Doesn't look like it's actually spiral sliced for me (but I could be wrong... as I was wrong just that ONE other time

).

Considering Dr. Chicken's Double Smoked Ham Recipe or some modification thereof.

I see Brother David down in NOLA asked about this back in June with some great responses that might win me over.

Hoping to do this on Saturday. Only have about 4 hours to work tomorrow, so I'll have some prep time, if that's a factor on the day-prior.

Here's another opportunity for folks to pony up with thoughts and suggestions and ideas.

Hope you're all having a good week.
More to follow.

16Adams · 01-14-2021, 05:12 PM

MSU a 505 Cubano

ShadowDriver · 01-14-2021, 05:23 PM

Quote:

Originally Posted by 16Adams

MSU a 505 Cubano

Oh, I like this idea very much. I'll put a pin in that one a bit and circle back around.

Titch · 01-14-2021, 05:26 PM

heres a goodin

https://www.bbq-brethren.com/forum/s...d.php?t=245250

mjpmap · 01-14-2021, 05:43 PM

Keep it indoors. Whole cloves & pineapple. A slow roast in the oven, ham gravy from the drippin’s. Garlic smashed taters to soak up that good gravy. Mixed greens cooked down with a little chunk of that ham fat. Lard & buttermilk biscuits to hold the ham slices. Let the belt out two notches after dinner & settle down in the easy chair for a good nap. That’s the truth as I know it!

ronbrad62 · 01-14-2021, 06:22 PM

I did a spiral sliced ham last weekend, nothing fancy, but it was bought on clearance as well and had been in the freezer for about a year. You tend to get a little more creative than I, so I can't wait to see what you end up with. Tuning in tomorrow!

ShadowDriver · 01-14-2021, 07:03 PM

Honestly, I'm currently leaning toward the recipe(s) that Lomey kicked toward David (Spicewine) this past summer.

Spiced Apricot Glaze!? Threaten me with a good time!

Thinking about those greens mentioned by Mike... and perhaps some sort of cornbread if I can find Mom's recipe.

Dweverett · 01-14-2021, 07:36 PM

Quote:

Originally Posted by ShadowDriver

Honestly, I'm currently leaning toward the recipe(s) that Lomey kicked toward David (Spicewine) this past summer.

Spiced Apricot Glaze!? Threaten me with a good time!

Thinking about those greens mentioned by Mike... and perhaps some sort of cornbread if I can find Mom's recipe.

I’ve done that one a number of times and Chris Lilly’s glaze is awesome. I’m not a huge ham fan in general (lunch meat aside) but that recipe changed my mind.

4ever3 · 01-14-2021, 08:02 PM

I do t care what ya do with it, we’ll be there in time fer dinner...

qapla · 01-14-2021, 08:07 PM

I might lean toward a mustard rub for that thing

anything from yellow to spicy

Shiz-Nit · 01-15-2021, 06:24 AM

Id rub it as normal with your favorite rub then at the end Id baste it or coat it at the end.

Baste with apple juice, apple cider vinegar, apricot jelly, SP&G put all in a pot and heat till jelly melts then slather on the ham.

SweetHeatBBQnSC · 01-15-2021, 07:17 AM

Definitely keep the juices and make some "greasy rice." In place of the water you use the ham juices and flavors the rice. Sooooo good.

jzadski · 01-15-2021, 09:12 AM

That's the same ham I got except mine was spiral and I didn't do a darn thing to it. I am sure no matter what you decide on it will turn out great.

ShadowDriver · 01-16-2021, 11:13 AM

Just "built" the Chris Lilly Apricot Glaze (minus the cayenne pepper for my munchkin's tender tongue).

Good Lord, this stuff is good! Fruity, sweet (duh, it's a glaze), mustardy, herby, umami (to which my wife always responds "¡Ay, papi!")...

I've got to step away from the stuff, otherwise there won't be any left to glaze the ham.

ShadowDriver · 01-16-2021, 01:33 PM

Can't smoke stuff without adding a fatty to the list!

Gave the ham a bit of a trim down to just a thin layer of fat (per the directions).

Sure is a good amount of fat in the bag... suggestions on any way to somehow get something back from it? Render it down for cooking & flavor? Fry the bits of skin still attached like ham chicharrones? I dunno... MSU at this point.

01-14-2021, 04:52 PM	#1
ShadowDriver somebody shut me the fark up. Join Date: 11-29-12 Location: ABQ, NM Name/Nickname : Marc	So... I bought this ham on sale... Took a mosey through the Commissary after work. Needed a few bits and bobs for dinner and they have really good prices on pork and chicken. Discovered whole fridge stocked with smoked hams and handwritten signs noting 50%+ OFF! SALE! SALE! SALE! OK. I'll play your game... so I went over and looked. The price was right! Now... to figure out what to do with it. Doesn't look like it's actually spiral sliced for me (but I could be wrong... as I was wrong just that ONE other time ). Considering Dr. Chicken's Double Smoked Ham Recipe or some modification thereof. I see Brother David down in NOLA asked about this back in June with some great responses that might win me over. Hoping to do this on Saturday. Only have about 4 hours to work tomorrow, so I'll have some prep time, if that's a factor on the day-prior. Here's another opportunity for folks to pony up with thoughts and suggestions and ideas. Hope you're all having a good week. More to follow. __________________ [B]Hardware[/B] - Weber 22.5 Kettle (Sep '16), OK Joe Longhorn (Mar '17), UUNI 3 Pizza Oven (Jan '18 ), Blue Rhino Razor Griddle (May '19), Cajun Bandit 22.5 Roti (Aug '20), Weber 26.75 Kettle (Dec '20)

01-14-2021, 05:12 PM	#2
16Adams somebody shut me the fark up. Join Date: 01-16-13 Location: USA	MSU a 505 Cubano __________________ Tiernan SOB34, Primo Oval XL, Oklahoma Joe's Bronco, Oklahoma Joe's Highland, Pit Boss Austin XL, Pit Boss Table Top

01-14-2021, 05:26 PM	#4
Titch somebody shut me the fark up. Join Date: 11-17-12 Location: South East Victoria Australia Name/Nickname : Titch :-)	heres a goodin https://www.bbq-brethren.com/forum/s...d.php?t=245250 __________________ Some people are like a Slinky-not really good for anything, but still , you can't help smiling when you shove them down the stairs.:becky:

01-14-2021, 05:43 PM	#5
mjpmap is one Smokin' Farker Join Date: 03-31-15 Location: Wakefield, Va Name/Nickname : Mike	Keep it indoors. Whole cloves & pineapple. A slow roast in the oven, ham gravy from the drippin’s. Garlic smashed taters to soak up that good gravy. Mixed greens cooked down with a little chunk of that ham fat. Lard & buttermilk biscuits to hold the ham slices. Let the belt out two notches after dinner & settle down in the easy chair for a good nap. That’s the truth as I know it! __________________ Primo XL, Chargriller Smokin Pro, Master Forge gasser, Akorn cart model(wore it out & gave it away), Vision Diamond Cut B series, Rivergrill bowl, Jennair indoor gas grill:cop: Mike

01-14-2021, 06:22 PM	#6
ronbrad62 somebody shut me the fark up. Join Date: 07-16-16 Location: Johns Creek, Ga. Name/Nickname : Ron	I did a spiral sliced ham last weekend, nothing fancy, but it was bought on clearance as well and had been in the freezer for about a year. You tend to get a little more creative than I, so I can't wait to see what you end up with. Tuning in tomorrow! __________________ Ron Join us for the South East Bash in Lebanon, Tn. May 4, 2024 (https://docs.google.com/spreadsheets...usp=drivesdk)] Bash planning thread here https://www.bbq-brethren.com/forum/s...d.php?t=305951

01-14-2021, 07:03 PM	#7
ShadowDriver somebody shut me the fark up. Join Date: 11-29-12 Location: ABQ, NM Name/Nickname : Marc	Honestly, I'm currently leaning toward the recipe(s) that Lomey kicked toward David (Spicewine) this past summer. Spiced Apricot Glaze!? Threaten me with a good time! Thinking about those greens mentioned by Mike... and perhaps some sort of cornbread if I can find Mom's recipe. __________________ [B]Hardware[/B] - Weber 22.5 Kettle (Sep '16), OK Joe Longhorn (Mar '17), UUNI 3 Pizza Oven (Jan '18 ), Blue Rhino Razor Griddle (May '19), Cajun Bandit 22.5 Roti (Aug '20), Weber 26.75 Kettle (Dec '20)

01-14-2021, 08:02 PM	#9
4ever3 somebody shut me the fark up. Join Date: 04-29-12 Location: Tulsa	I do t care what ya do with it, we’ll be there in time fer dinner... __________________ Jeremy Old Oklahoma Joe (Opal) GMG TREK (Greta Thunberg) Weber Summit Charcoal (Waylon) MAK 2 Star (Maybel) 2x “Unfortunately nothing wrong with that” Bob C Que… I must be living right (somehow…)

01-14-2021, 08:07 PM	#10
qapla Full Fledged Farker Join Date: 08-23-08 Location: Gainesville, Fl area Gator Country Name/Nickname : Qapla	I might lean toward a mustard rub for that thing anything from yellow to spicy __________________ Traeger Pellet Smoker free from a friend and Blackstone 36" Proseries Outdoor Cooking Station

01-15-2021, 06:24 AM	#11
Shiz-Nit Babbling Farker Join Date: 03-06-10 Location: kentucky	Id rub it as normal with your favorite rub then at the end Id baste it or coat it at the end. Baste with apple juice, apple cider vinegar, apricot jelly, SP&G put all in a pot and heat till jelly melts then slather on the ham. __________________ Bluegrass Southern Smokers Instagram - bluegrasssouthernsmokers Deep South GC28 Forno Venetzia wood fired pizza oven Weber Summit S-670 natural gasser Traeger pellet pooper BGE's

01-15-2021, 07:17 AM	#12
SweetHeatBBQnSC is Blowin Smoke! Join Date: 03-21-19 Location: Johnsonville, SC Name/Nickname : Joedy	Definitely keep the juices and make some "greasy rice." In place of the water you use the ham juices and flavors the rice. Sooooo good. __________________ Isaiah 41:10-Chunky Dunks BBQ-Competition Team Propane Whole Hog Cooker Grill Master Gasser--(Deceased) Weber Kettle 22"(Hoyt) WSM 22.5"(Bertha) RecTeq 590(Fancy) Blackstone 17" griddle O.G. Barrel Charcoal Grill--(Chicken Graveyard) [COLOR="DarkOrange"][B]Clemson Orange Thermapen Mk4[/B][/COLOR]

01-15-2021, 09:12 AM	#13
jzadski Babbling Farker Join Date: 11-06-14 Location: Lapeer, MI Name/Nickname : Joe	That's the same ham I got except mine was spiral and I didn't do a darn thing to it. I am sure no matter what you decide on it will turn out great. __________________ 14" CBS, 18" & 22" WSM, Weber Kettle, Ducane Gasser, Rec Tec-680, MB-560, Blackstone 36"

01-16-2021, 11:13 AM	#14
ShadowDriver somebody shut me the fark up. Join Date: 11-29-12 Location: ABQ, NM Name/Nickname : Marc	Just "built" the Chris Lilly Apricot Glaze (minus the cayenne pepper for my munchkin's tender tongue). Good Lord, this stuff is good! Fruity, sweet (duh, it's a glaze), mustardy, herby, umami (to which my wife always responds "¡Ay, papi!")... I've got to step away from the stuff, otherwise there won't be any left to glaze the ham. __________________ [B]Hardware[/B] - Weber 22.5 Kettle (Sep '16), OK Joe Longhorn (Mar '17), UUNI 3 Pizza Oven (Jan '18 ), Blue Rhino Razor Griddle (May '19), Cajun Bandit 22.5 Roti (Aug '20), Weber 26.75 Kettle (Dec '20)

01-16-2021, 01:33 PM	#15
ShadowDriver somebody shut me the fark up. Join Date: 11-29-12 Location: ABQ, NM Name/Nickname : Marc	Can't smoke stuff without adding a fatty to the list! Gave the ham a bit of a trim down to just a thin layer of fat (per the directions). Sure is a good amount of fat in the bag... suggestions on any way to somehow get something back from it? Render it down for cooking & flavor? Fry the bits of skin still attached like ham chicharrones? I dunno... MSU at this point. __________________ [B]Hardware[/B] - Weber 22.5 Kettle (Sep '16), OK Joe Longhorn (Mar '17), UUNI 3 Pizza Oven (Jan '18 ), Blue Rhino Razor Griddle (May '19), Cajun Bandit 22.5 Roti (Aug '20), Weber 26.75 Kettle (Dec '20)