Double Smoked Hams Plus Rye ~ A Holiday Feast TD Cooks Thread

For the Holiday Feast Throwdown I went with double smoked rear leg hams. This is the start of the buffet set-up. Guests brought some sides, sweets and assorted liquid refreshments.



An indirect set-up on my SnS kettle at 225° with pecan chips, took a little over 3 hours to bring the internal up to 140°F.



Meanwhile.... Mrs ~t~ was busy baking the rye bread.



Ready to slice, but I changed into my bartender hat and didn't take any more "Ham Cam" photos. :twitch:

SMOKE FREAK said:

Well, ya took enough pics that nobody can say it didn't happen.

I would, however, like to see what comes next.

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I did make a block of cream cheese, which lasted about 10 minutes. :mrgreen:

Big George's BBQ said:

Very nice Wayne. What did you do to the cream cheese. Never heard of rear leg ham

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Hehehee, hams are generally from a hog's rear leg, but since I cure butts, picnics and even loins as hams I guess I'm in the habit of distinguishing the difference. These are ready-to-eat and sold as a 'carver ham' and are around 4# each, and only $10 or $12. This year I bought 10 for gifting to friends. It's my understanding they are an outside muscle group removed from the larger hunk of leg used for hams. I just scored them, and smoked at low temps until they were 120° internal.



I lightly oiled the block of cheese with some spray olive oil, then used toasted onion powder and roasted garlic powder followed by a coating of Plowboy's Yardbird. Then smoked it around 200° for 2-1/2 hours. It's a current fad online. Chef Tom has a really good video where he does 4 kinds.

https://youtu.be/Grexx6YSOhQ

For me, it was okay but I added some hot pepper bacon jam as a topping.... and that worked better.

sudsandswine said:

I have one of those carver hams hanging out in my fridge, I’ve never scored them before but think I will this time, it looks great :thumb:

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Thanks for the kind words. Scoring helps with eye appeal, and ham fat gets a little crisp, but it's sort of creamy at the same time which some folks enjoy. But if they don't want the fat, it comes off easier after scoring.

jzadski said:

Sounds like a pretty nice get-together. I still haven't made it to Sams. I made some smoked salmon dip that was a hit and totally forgot about hitting with a bit of smoke afterward. Compliments to Mrs. T for the great looking rye

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She's in charge of all the dough. :laugh: