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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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04-01-2013, 01:12 AM
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#1 |
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somebody shut me the fark up.
  
Join Date: 10-12-08
Location: Gallatin, TN
Name/Nickname : Richard
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Moose's Easter Ham & Really Big Ham Sammich
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!
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Moose Showcase Your Cooking in the BBQ Brethren Throwdowns! 2017's "Mayo Explosion" The 2022 Steak Cooking Controversy: Follow the Science! Check out my blog: www.mooseonfire.com |
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04-01-2013, 01:16 AM
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#2 |
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is One Chatty Farker
Join Date: 10-09-11
Location: Pelahatchie MS
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Fantastic!
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I LUV to smoke 'em... Trailer mounted reverse flow stick burner. Rehomed Weber Kettle #1 Black. Rehomed Weber Kettle #2 Copper Weber Kettle #3, Dads old cooker. Rehomed Brinkman electric. Rehomed Weber Smokey Joe. Rehomed Small Sunbeam tailgater. Rehomed Brinkman vertical smoker. Rehomed Little Chief electric smoker. Rehomed And 2 UDS go to set ups... Rehomed |
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1 members found this post helpful. |
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04-01-2013, 01:35 AM
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#4 |
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somebody shut me the fark up.
 Join Date: 11-17-12
Location: South East Victoria Australia
Name/Nickname : Titch :-)
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Whats a Throwdown and Who Is Moose
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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: |
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04-01-2013, 01:54 AM
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#5 | |
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Full Fledged Farker
Join Date: 02-28-13
Location: Riverside, CA
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Quote:
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Got beer??? |
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1 members found this post helpful. |
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04-01-2013, 02:40 AM
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#6 | |
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somebody shut me the fark up.
Join Date: 10-12-08
Location: Gallatin, TN
Name/Nickname : Richard
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Quote:
__________________
Moose Showcase Your Cooking in the BBQ Brethren Throwdowns! 2017's "Mayo Explosion" The 2022 Steak Cooking Controversy: Follow the Science! Check out my blog: www.mooseonfire.com |
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04-01-2013, 02:57 AM
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#7 | |
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somebody shut me the fark up.
Join Date: 11-17-12
Location: South East Victoria Australia
Name/Nickname : Titch :-)
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ROFLMAO. You Farkin Tosser. 
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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: |
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04-01-2013, 03:07 AM
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#8 |
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somebody shut me the fark up.
Join Date: 10-12-08
Location: Gallatin, TN
Name/Nickname : Richard
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You're just jealous....
__________________
Moose Showcase Your Cooking in the BBQ Brethren Throwdowns! 2017's "Mayo Explosion" The 2022 Steak Cooking Controversy: Follow the Science! Check out my blog: www.mooseonfire.com |
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04-01-2013, 06:45 AM
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#10 |
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somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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Oooooooooooo...double smoked ham sammich. Nice one Moose.
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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 |
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04-01-2013, 06:51 AM
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#11 |
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Full Fledged Farker
Join Date: 12-26-12
Location: Goode,VA
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Looks great Moose!
Now I have an idea for ham leftovers. Dave
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Proud member of the [URL=http://www.bbq-brethren.com/forum/showthread.php?t=155673]Zero's Club[/URL] |
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04-01-2013, 07:22 AM
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#12 |
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Moderator
 
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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Great job all around, Moose!
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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850 |
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04-01-2013, 07:52 AM
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#13 |
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somebody shut me the fark up.
Join Date: 04-24-09
Location: Utrecht,TheNetherPharkinglands
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Nice colours Moose!
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-TG -WGA (3) -UDS (S,M,L) All fueled by [COLOR=lime]Ecobrasa[/COLOR] Coco Briquettes *[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2011 - 2012* *[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2013 Low 'n Slow *WGA Ambassador |
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04-01-2013, 08:27 AM
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#14 |
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Phizzy
Join Date: 10-05-08
Location: Hiding out from blood suck ghost snake gods, Nazis and scrap iron chefs trying to harvest body parts
Name/Nickname : Gore (surprise!)
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I can sum this up in one word: "Where's the farkin' PARSLEY?"
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Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS "I love everything about the pig, even the way she walks." -- Spanish proverb (\__/) (='.'=) This is the rabbit baby. Invests him in yours signature, (")_(") and the help rabbit baby takes over control of the world! Hmmmm, I wonder, WWGALD?  Avatar courtesy of Grillman and NorthwestBBQPromoted by Bigabyte to "Idiot #1"  , and dubbed "Phizzy" by Sir Ron.
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04-01-2013, 08:45 AM
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#15 |
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somebody shut me the fark up.
  
Join Date: 02-07-08
Location: Framingham, MA
Name/Nickname : George
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 Moose the Ham looked really good and you made an awesome sammie too Well done
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Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party- sold Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team Proud Member of the Zero Club When all else fails ask yourself WWGALD |
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