BigButzBBQ
is Blowin Smoke!
The other week I got a call from the MIL, I was informed that boneless fully cooked whole hams were on sale at the grocery store for $1.25/lb. :shock:
She asked if we wanted her to pick us up one... "YES PLEASE!" :becky::clap2:
Now, I figured that this was going to be one huge chunk of meat but, even I was surprised by it's size.
Being we are just a family of 4, I figured I had better do something other than just cook up the whole darn thing or we would be eating ham for the next two weeks morning, noon, and night. Out came the knife and I went to work. The point of the ham was cut off at about 8"s in and cubed up. The next 3 inches were cut off for a "roast" to have that night, and the remainder was first chopped in half and then one of those halves was sliced up for lunch meat. In the end, I ended up with 1 bag of cubes, 5 bags of slices, 1 "family" size ham, and the ham "roast".
The majority went into the freezer except the "roast" and a couple of bags of the slices. When it came to the roast piece, I had the idea of treating it like a chuck roast or a small butt roast given it's general shape and size.
First thing that had to go was that smoked outer layer or rind. This was going to be cooked on the grill and I figured that if I left this layer on, the smoke flavor would become very over powering.
Next I whipped up some new super secret rub to put on the roast. I'm a big fan of maple and sweet flavors with a pepper back. Lucky for me this rub contained those elements. :becky:
Once the roast was rubbed up, onto the OTG set for stun it went.
Since the ham was already cooked, this was mainly just to bring it up to temp and impart the rub flavoring to the outside. At the end of it, I quick did a reverse sear on it to give it a little crisp.
From this point I just sliced it up and served it up with some cheesy noodles and green beans.
The flavor combo on this was spectacular! The nice sweet maple flavor really enhanced the ham flavor and had everyone at the table begging for seconds. When I do this again the only thing I will change is to give the "roast" a 15 minute rest to allow the flavors to meld into the meat a little better.
I was lucky enough to save 4 pieces for my lunch the next day. It was spectacular on some biscuits with a little mayo.
Thanks for looking! :thumb:
She asked if we wanted her to pick us up one... "YES PLEASE!" :becky::clap2:
Now, I figured that this was going to be one huge chunk of meat but, even I was surprised by it's size.
Being we are just a family of 4, I figured I had better do something other than just cook up the whole darn thing or we would be eating ham for the next two weeks morning, noon, and night. Out came the knife and I went to work. The point of the ham was cut off at about 8"s in and cubed up. The next 3 inches were cut off for a "roast" to have that night, and the remainder was first chopped in half and then one of those halves was sliced up for lunch meat. In the end, I ended up with 1 bag of cubes, 5 bags of slices, 1 "family" size ham, and the ham "roast".
The majority went into the freezer except the "roast" and a couple of bags of the slices. When it came to the roast piece, I had the idea of treating it like a chuck roast or a small butt roast given it's general shape and size.
First thing that had to go was that smoked outer layer or rind. This was going to be cooked on the grill and I figured that if I left this layer on, the smoke flavor would become very over powering.
Next I whipped up some new super secret rub to put on the roast. I'm a big fan of maple and sweet flavors with a pepper back. Lucky for me this rub contained those elements. :becky:
Once the roast was rubbed up, onto the OTG set for stun it went.
Since the ham was already cooked, this was mainly just to bring it up to temp and impart the rub flavoring to the outside. At the end of it, I quick did a reverse sear on it to give it a little crisp.
From this point I just sliced it up and served it up with some cheesy noodles and green beans.
The flavor combo on this was spectacular! The nice sweet maple flavor really enhanced the ham flavor and had everyone at the table begging for seconds. When I do this again the only thing I will change is to give the "roast" a 15 minute rest to allow the flavors to meld into the meat a little better.
I was lucky enough to save 4 pieces for my lunch the next day. It was spectacular on some biscuits with a little mayo.
Thanks for looking! :thumb:
Looks wonderful!!
