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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 04-01-2013, 01:12 AM   #1
Moose
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Talking 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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Unread 04-01-2013, 01:16 AM   #2
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Fantastic!
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Unread 04-01-2013, 01:29 AM   #3
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Shazbot! That sammich has deliciousness written all over it! Great way to ham it up, Moose. You best hurry to enter that into the TD.
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Unread 04-01-2013, 01:35 AM   #4
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Whats a Throwdown and Who Is Moose
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Unread 04-01-2013, 01:54 AM   #5
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Quote:
Originally Posted by AussieTitch View Post
Whats a Throwdown and Who Is Moose
A throwdown is a six-point score achieved during a football game when a mighty quarterback charges through opposing rival lines. The game is traditional played with a pig skin ball, hence the "hamming it up."
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Unread 04-01-2013, 02:40 AM   #6
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Quote:
Originally Posted by AussieTitch View Post
Whats a Throwdown and Who Is Moose
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Unread 04-01-2013, 02:57 AM   #7
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Quote:
Originally Posted by Moose View Post

ROFLMAO.
You Farkin Tosser.
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Unread 04-01-2013, 03:07 AM   #8
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You're just jealous....
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Unread 04-01-2013, 04:51 AM   #9
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Moose snagged it!
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Unread 04-01-2013, 06:45 AM   #10
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Oooooooooooo...double smoked ham sammich. Nice one Moose.
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Unread 04-01-2013, 06:51 AM   #11
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Looks great Moose!

Now I have an idea for ham leftovers.

Dave
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Unread 04-01-2013, 07:22 AM   #12
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Great job all around, Moose!
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Unread 04-01-2013, 07:52 AM   #13
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Nice colours Moose!
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Unread 04-01-2013, 08:27 AM   #14
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I can sum this up in one word: "Where's the farkin' PARSLEY?"
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Unread 04-01-2013, 08:45 AM   #15
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Moose the Ham looked really good and you made an awesome sammie too Well done
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