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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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Old 11-29-2013, 09:31 PM   #16
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Very nice everyne Now I need to do a ham
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Old 11-29-2013, 10:55 PM   #17
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Perfect timing!

After reading all the Turkey threads the last couple of days, I'll be lucky to include a cured uncooked ham to this years "Neighbor TDay".

Several neighbors usually throw in for a late dinner with a more relaxed, less busy version of Thanksgiving.

I'm still trying to figure out what to do with this roughly 15# cured, uncooked mother of meat.


Last edited by JbTech; 11-29-2013 at 10:57 PM.. Reason: WTF am I doing up this late? Oh Bother.
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Old 11-29-2013, 11:55 PM   #18
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fFirst time posting pics, hope these work... Ham was awesome!!! 5 hrs on the UDS
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Old 11-30-2013, 12:27 AM   #19
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Old 11-30-2013, 12:33 AM   #20
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Old 11-30-2013, 05:13 AM   #21
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Quote:
Originally Posted by deguerre View Post
Oooooo! I'll play!



Tell Redhot her ham looks great and so do the sides.






We all know she cooked it
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Old 11-30-2013, 05:14 AM   #22
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And thanks guys, now I wish I knew how to cook so I could have a ham that looks that great....
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Old 11-30-2013, 07:23 AM   #23
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Wasn't a single piece left, I will be doing this again!

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Old 11-30-2013, 07:55 AM   #24
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8 glasses for booze to every 1 plate of food... I like how you roll! Looks great
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Old 11-30-2013, 12:23 PM   #25
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Originally Posted by cirk View Post
What is that side dish with the peas?? I must have recipe!
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Originally Posted by deguerre View Post
It's Redhot's Granny's recipe. I asked (Telling her about your compliment of course ), and she said she'd post it here in gtr's thread.
Hey cirk, I typed up my granny's English pea casserole recipe this morning which is something I've been needing to do. It's kind of funny how this recipe came about so let me share.
When my son was young, he hated veggies but loved creamy, cheesy dishes. Granny had a recipe for sweet pea casserole but didn't have quite the right ingredients so she improvised, and the results were fantastic! This became a staple holiday dish in my family and is Shawn's all time favorite holiday side, even to this day (he's 22 now). I'm sure other people make this but to me, it will always be Granny's English pea casserole!


Granny’s English Pea Casserole

4 15 oz. cans Lesueur’s Very Young Small Sweet Peas, drained
2 10.75 oz. cans condensed cream of mushroom soup
1 large can French fried onions
1 ˝ soup cans whole milk *see note
1 ˝ - 2 cups shredded cheddar cheese (other cheeses can be used to change flavor)
1 teaspoon ground white pepper
1 teaspoon coarse sea salt

Preheat oven to 350°. Mix soup, milk, cheese, ˝ can of French fried onions, salt and pepper well in a mixing bowl. Transfer soup mixture to pan you will be cooking in (9x11 or a deep disposable foil pan), add drained peas and fold in gently. Bake for about 15 minutes, remove from oven and stir gently. Return to oven and bake an additional 20 minutes. The casserole should be quite thick; you can add more cheese at this time if you want it thicker. Sprinkle top with remaining ˝ can French fried onions and bake until onions are lightly browned.
*I used half whole milk, half buttermilk this time and it was better than ever! I have also used heavy whipping cream in place of the milk which makes for a very rich casserole. You can cut this recipe in half if you don't want left overs.
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Old 11-30-2013, 12:27 PM   #26
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You can cut this recipe in half if you don't want left overs.
Bite your tongue!
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Old 11-30-2013, 01:45 PM   #27
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Quote:
Originally Posted by Redhot View Post
Hey cirk, I typed up my granny's English pea casserole recipe this morning which is something I've been needing to do. It's kind of funny how this recipe came about so let me share.
When my son was young, he hated veggies but loved creamy, cheesy dishes. Granny had a recipe for sweet pea casserole but didn't have quite the right ingredients so she improvised, and the results were fantastic! This became a staple holiday dish in my family and is Shawn's all time favorite holiday side, even to this day (he's 22 now). I'm sure other people make this but to me, it will always be Granny's English pea casserole!


Granny’s English Pea Casserole

4 15 oz. cans Lesueur’s Very Young Small Sweet Peas, drained
2 10.75 oz. cans condensed cream of mushroom soup
1 large can French fried onions
1 ˝ soup cans whole milk *see note
1 ˝ - 2 cups shredded cheddar cheese (other cheeses can be used to change flavor)
1 teaspoon ground white pepper
1 teaspoon coarse sea salt

Preheat oven to 350°. Mix soup, milk, cheese, ˝ can of French fried onions, salt and pepper well in a mixing bowl. Transfer soup mixture to pan you will be cooking in (9x11 or a deep disposable foil pan), add drained peas and fold in gently. Bake for about 15 minutes, remove from oven and stir gently. Return to oven and bake an additional 20 minutes. The casserole should be quite thick; you can add more cheese at this time if you want it thicker. Sprinkle top with remaining ˝ can French fried onions and bake until onions are lightly browned.
*I used half whole milk, half buttermilk this time and it was better than ever! I have also used heavy whipping cream in place of the milk which makes for a very rich casserole. You can cut this recipe in half if you don't want left overs.
Great story and recipe! Thanks! When grandma's improvise it's usually wonderful...
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Old 11-30-2013, 02:05 PM   #28
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I bought a 8.5 lbs cured,uncooked ham at IKEA last weekend.... How do I cook it?
thanks
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Old 11-30-2013, 04:20 PM   #29
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I bought a 8.5 lbs cured,uncooked ham at IKEA last weekend.... How do I cook it?
thanks
Use the search bar at the bottom of the page and search "phrasty ham". He is the ham whisperer!
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Old 11-30-2013, 06:58 PM   #30
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phrasty, what cut is that in the cross-section photo? there's no bone, but looks just like a whole ham.
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