Ham Pron Thread - Let's See 'Em - Ham It Up! - Page 4

cowgirl · 12-03-2013, 05:13 PM

Quote:

Originally Posted by deguerre

Heck. For a plate of that, I'll even do your dishes, Jeanie.

Thanks Guerry..

gtr · 12-03-2013, 05:31 PM

That's a mighty fine plate Jeanie! Is that ham from one of your critters?

cowgirl · 12-03-2013, 05:37 PM

Quote:

Originally Posted by gtr

That's a mighty fine plate Jeanie! Is that ham from one of your critters?

Thanks Greg! It's from one of my hampshires. :)

Uncle JJ · 12-04-2013, 10:46 AM

Quote:

Originally Posted by colonel00

Interesting. My concern with the pre-sliced ham would be that it would dry out faster. Aside from a little curling did you have any moisture issues?

On some of the edges of the slices it dried out a bit.

sportsnut · 12-04-2013, 11:04 AM

Here is a plain jane I did on my WSM. Straight from the package onto the WSM for 2 hrs uncovered, then foiled for another 2 hrs. Used Apple wood and ran it at 240*.
I need to do one with a glaze next time. Anyone with a good glaze recipe?

gtr · 12-04-2013, 11:13 AM

^^^Nice!

A good very basic glaze could be pineapple juice, brown sugar and butter. "Dr. Chicken's Double Smoked Ham" has a great glaze recipe. Also Phrasty has all kinds of info related to ham, including glazes, so search for ham and Phrasty and you'll be glad you did.

Wrench_H · 12-04-2013, 12:12 PM

From my daughter's Green Eggs and Ham birthday party a few years ago. I followed Phrasty's curing recipe on a couple of small butts with a little green food coloring in one of them to fit the theme of the party. It tasted the same as the other one but was so repulsive looking that nobody would eat it but the dog.

oifmarine2003 · 12-04-2013, 01:20 PM

Not a good picture of the finished product (it was late and I was tired) but this ham was awesome!

deguerre · 12-04-2013, 01:22 PM

That smoker never ceases to amaze me.

bigbeef24 · 12-04-2013, 01:27 PM

Dude, that looks awesome! That is the meal of a king.

12-03-2013, 05:31 PM	#47
gtr somebody shut me the fark up. Join Date: 10-16-10 Location: Culver City, CA	That's a mighty fine plate Jeanie! Is that ham from one of your critters? __________________ 50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD?

12-04-2013, 11:13 AM	#51
gtr somebody shut me the fark up. Join Date: 10-16-10 Location: Culver City, CA	^^^Nice! A good very basic glaze could be pineapple juice, brown sugar and butter. "Dr. Chicken's Double Smoked Ham" has a great glaze recipe. Also Phrasty has all kinds of info related to ham, including glazes, so search for ham and Phrasty and you'll be glad you did. __________________ 50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD?

12-04-2013, 12:12 PM	#52
Wrench_H is One Chatty Farker Join Date: 10-22-09 Location: Wilmington, NC	From my daughter's Green Eggs and Ham birthday party a few years ago. I followed Phrasty's curing recipe on a couple of small butts with a little green food coloring in one of them to fit the theme of the party. It tasted the same as the other one but was so repulsive looking that nobody would eat it but the dog. __________________ Anthony - Pork City Grillers KCBS team CharGriller Smokin Pro, King Kooker Cast Propane Smoker, Smokey Joe Silver, Blue Mosaic Kamado, Traeger 075(Somehow I now have 2 of these), Weber Performer, BW Fatboy, Char Griller Akorn Multiple Time [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]Zero[/URL] Member Try the [URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"]Throwdowns[/URL] - MMMMM...tastes like liquid crystal

12-04-2013, 01:20 PM	#53
oifmarine2003 Babbling Farker Join Date: 11-26-12 Location: Cedarburg, WI	Not a good picture of the finished product (it was late and I was tired) but this ham was awesome! __________________ Chris- Midwest BBQ Outreach

12-04-2013, 01:22 PM	#54
deguerre somebody shut me the fark up. Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL	That smoker never ceases to amaze me. __________________ Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog

12-04-2013, 11:04 AM	#50
sportsnut is one Smokin' Farker Join Date: 02-12-09 Location: Eugene, Oregon	Here is a plain jane I did on my WSM. Straight from the package onto the WSM for 2 hrs uncovered, then foiled for another 2 hrs. Used Apple wood and ran it at 240*. I need to do one with a glaze next time. Anyone with a good glaze recipe?

12-04-2013, 01:27 PM	#55
bigbeef24 Full Fledged Farker Join Date: 12-03-12 Location: Virginia Beach, VA	Dude, that looks awesome! That is the meal of a king. __________________ Bigbeef24 Big Pappa UDS Lang 48 Deluxe