So after seeing Ross's post I had to make it. Found a picnic ham on sale during the week. Like Ross, I did a variation of Steven Raichlen's recipe. But being a Polak, I used about 20 cloves of garlic. Hey, some of the other recipes I found called for 20-30 cloves. Didn't do the Annatto oil or BBQ sauce.
Into the FEC for about 9 hours at 250.
Took it to 170 so I could slice it...
Served with some "El Cid" Black Beans. Thanks caseydog
Good stuff! Took the skin off after 7 hours, threw it on the grill to crisp it up. Note to self, pay attention next time so you don't burn it to a crisp .
Into the FEC for about 9 hours at 250.
Took it to 170 so I could slice it...
Served with some "El Cid" Black Beans. Thanks caseydog
Good stuff! Took the skin off after 7 hours, threw it on the grill to crisp it up. Note to self, pay attention next time so you don't burn it to a crisp .
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