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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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Old 12-03-2013, 05:13 PM   #46
cowgirl
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Heck. For a plate of that, I'll even do your dishes, Jeanie.

Thanks Guerry..
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Old 12-03-2013, 05:31 PM   #47
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That's a mighty fine plate Jeanie! Is that ham from one of your critters?
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Old 12-03-2013, 05:37 PM   #48
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That's a mighty fine plate Jeanie! Is that ham from one of your critters?
Thanks Greg! It's from one of my hampshires. :)
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Old 12-04-2013, 10:46 AM   #49
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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.
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Old 12-04-2013, 11:04 AM   #50
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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?

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Old 12-04-2013, 11:13 AM   #51
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^^^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.
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Old 12-04-2013, 12:12 PM   #52
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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.





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Old 12-04-2013, 01:20 PM   #53
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Not a good picture of the finished product (it was late and I was tired) but this ham was awesome!
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Old 12-04-2013, 01:22 PM   #54
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That smoker never ceases to amaze me.
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Old 12-04-2013, 01:27 PM   #55
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Dude, that looks awesome! That is the meal of a king.
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