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View Full Version : Moose's Easter Ham & Really Big Ham Sammich


Moose
04-01-2013, 01:12 AM
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:

http://i980.photobucket.com/albums/ae286/Pashn8one/April%202013%20Easter%20Ham%20Cook%20and%20Giant%2 0Sammich/DSC_1907_zps6998344e.jpg

Fired up the WSM minion style, with some pecan chunks, and brought the WSM up to 275 degrees:

http://i980.photobucket.com/albums/ae286/Pashn8one/April%202013%20Easter%20Ham%20Cook%20and%20Giant%2 0Sammich/DSC_1909_zps67317227.jpg

http://i980.photobucket.com/albums/ae286/Pashn8one/April%202013%20Easter%20Ham%20Cook%20and%20Giant%2 0Sammich/DSC_1912_zps29c32caa.jpg

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:

http://i980.photobucket.com/albums/ae286/Pashn8one/April%202013%20Easter%20Ham%20Cook%20and%20Giant%2 0Sammich/DSC_1917_zps8b738f2d.jpg

http://i980.photobucket.com/albums/ae286/Pashn8one/April%202013%20Easter%20Ham%20Cook%20and%20Giant%2 0Sammich/DSC_1918_zps57820eb2.jpg

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:

http://i980.photobucket.com/albums/ae286/Pashn8one/April%202013%20Easter%20Ham%20Cook%20and%20Giant%2 0Sammich/DSC_1920_zps2b79b587.jpg

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:

http://i980.photobucket.com/albums/ae286/Pashn8one/April%202013%20Easter%20Ham%20Cook%20and%20Giant%2 0Sammich/DSC_1922_zps97a31de7.jpg

http://i980.photobucket.com/albums/ae286/Pashn8one/April%202013%20Easter%20Ham%20Cook%20and%20Giant%2 0Sammich/DSC_1923_zps8984cf05.jpg

http://i980.photobucket.com/albums/ae286/Pashn8one/April%202013%20Easter%20Ham%20Cook%20and%20Giant%2 0Sammich/DSC_1924_zps6db631e6.jpg

At this point, she pulls out the electric slicer, and gets to work:

http://i980.photobucket.com/albums/ae286/Pashn8one/April%202013%20Easter%20Ham%20Cook%20and%20Giant%2 0Sammich/DSC_1925_zps9412ce68.jpg

http://i980.photobucket.com/albums/ae286/Pashn8one/April%202013%20Easter%20Ham%20Cook%20and%20Giant%2 0Sammich/DSC_1926_zps218020c6.jpg

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:

http://i980.photobucket.com/albums/ae286/Pashn8one/April%202013%20Easter%20Ham%20Cook%20and%20Giant%2 0Sammich/DSC_1932_zps71a101f9.jpg

After cutting the sammich in half:

http://i980.photobucket.com/albums/ae286/Pashn8one/April%202013%20Easter%20Ham%20Cook%20and%20Giant%2 0Sammich/DSC_1934_zps7efbffe1.jpg

Closer:

http://i980.photobucket.com/albums/ae286/Pashn8one/April%202013%20Easter%20Ham%20Cook%20and%20Giant%2 0Sammich/DSC_1940_zpsf96562e6.jpg

It was everything I had hoped for, and more!

mytmouz
04-01-2013, 01:16 AM
Fantastic!

beercuer
04-01-2013, 01:29 AM
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.

Titch
04-01-2013, 01:35 AM
Whats a Throwdown and Who Is Moose:noidea:

beercuer
04-01-2013, 01:54 AM
Whats a Throwdown and Who Is Moose:noidea:

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."

Moose
04-01-2013, 02:40 AM
Whats a Throwdown and Who Is Moose:noidea:

http://i980.photobucket.com/albums/ae286/Pashn8one/australia-day-bbq-class_zpsd1982224.jpg

Titch
04-01-2013, 02:57 AM
http://i980.photobucket.com/albums/ae286/Pashn8one/australia-day-bbq-class_zpsd1982224.jpg


ROFLMAO.
You Farkin Tosser.:laugh:

Moose
04-01-2013, 03:07 AM
You're just jealous....:roll:

buccaneer
04-01-2013, 04:51 AM
Moose snagged it!:bow:

deguerre
04-01-2013, 06:45 AM
Oooooooooooo...double smoked ham sammich. Nice one Moose.

VA-Dave
04-01-2013, 06:51 AM
Looks great Moose!

Now I have an idea for ham leftovers.

Dave

Ron_L
04-01-2013, 07:22 AM
Great job all around, Moose!

Phubar
04-01-2013, 07:52 AM
Nice colours Moose!

Gore
04-01-2013, 08:27 AM
I can sum this up in one word: "Where's the farkin' PARSLEY?" :mmph:

Big George's BBQ
04-01-2013, 08:45 AM
:hungry::hungry:Moose the Ham looked really good and you made an awesome sammie too Well done

samfsu
04-01-2013, 08:58 AM
Fanfarkingtastic! Love me some ham sammys!