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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 10-26-2004, 11:19 AM   #1
brdbbq
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Default Precooked Ham

Doa ham today, any ideas how to give this sumbitch some flavor ?
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Unread 10-26-2004, 11:26 AM   #2
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use hickory chips in your smoker!
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Unread 10-26-2004, 11:29 AM   #3
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pepper jelly works wonders on deli meats
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Unread 10-26-2004, 11:35 AM   #4
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It's snot deli....
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Unread 10-26-2004, 11:40 AM   #5
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same thing.

Cooks will take to hab jelly nicely
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Unread 10-26-2004, 11:43 AM   #6
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Quote:
Originally Posted by willkat98
same thing.

Cooks will take to hab jelly nicely
I don't have any.
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Unread 10-26-2004, 11:47 AM   #7
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then try pepper
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Unread 10-26-2004, 11:58 AM   #8
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Quote:
Originally Posted by willkat98
then try pepper
Flakes ????
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Unread 10-26-2004, 12:00 PM   #9
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Is that one of them shanks or is it a Cooks ham steak?

If its a steak, pan with a spec of water, and rub brown sugar on it.

Pineapple juice even better than water if you got it.
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Unread 10-26-2004, 12:02 PM   #10
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Great recipe on page 2.

http://www.bandera-brethren.com/inde...iewtopic&t=754
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Unread 10-26-2004, 12:03 PM   #11
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Bad Link
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Unread 10-26-2004, 12:07 PM   #12
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Roadmap, Link is supposed to be to ham thread where J Minion posted the glaze recipe.
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Unread 10-26-2004, 12:19 PM   #13
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Works now

KC, can't copy Roadmap link, must go there, then copy then come back and paste
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Unread 10-26-2004, 12:25 PM   #14
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Quote:
KC, can't copy Roadmap link, must go there, then copy then come back and paste
My bad, tried to copy from text, not browser.

I haven't tried that recipe yet, however it sounds awesome and I will be trying it soon. Hoping I could get Brian to try it for us.
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Unread 10-26-2004, 12:27 PM   #15
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Does the glaze carmelize at all?

Might need a denture removal first Bri
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