So... I bought this ham on sale...

ShadowDriver · Jan 14, 2021

Took a mosey through the Commissary after work. Needed a few bits and bobs for dinner and they have really good prices on pork and chicken.

Discovered whole fridge stocked with smoked hams and handwritten signs noting 50%+ OFF! SALE! SALE! SALE!

OK. I'll play your game... so I went over and looked.

The price was right!

Now... to figure out what to do with it.

Doesn't look like it's actually spiral sliced for me (but I could be wrong... as I was wrong just that ONE other time :roll

.

Considering Dr. Chicken's Double Smoked Ham Recipe or some modification thereof.

I see Brother David down in NOLA asked about this back in June with some great responses that might win me over.

Hoping to do this on Saturday. Only have about 4 hours to work tomorrow, so I'll have some prep time, if that's a factor on the day-prior.

Here's another opportunity for folks to pony up with thoughts and suggestions and ideas.

Hope you're all having a good week.
More to follow.

16Adams · Jan 14, 2021

MSU a 505 Cubano

ShadowDriver · Jan 14, 2021

16Adams said:
MSU a 505 Cubano

Oh, I like this idea very much. I'll put a pin in that one a bit and circle back around.

Titch · Jan 14, 2021

heres a goodin

https://www.bbq-brethren.com/forum/showthread.php?t=245250

mjpmap · Jan 14, 2021

Keep it indoors. Whole cloves & pineapple. A slow roast in the oven, ham gravy from the drippin’s. Garlic smashed taters to soak up that good gravy. Mixed greens cooked down with a little chunk of that ham fat. Lard & buttermilk biscuits to hold the ham slices. Let the belt out two notches after dinner & settle down in the easy chair for a good nap. That’s the truth as I know it!

ronbrad62 · Jan 14, 2021

I did a spiral sliced ham last weekend, nothing fancy, but it was bought on clearance as well and had been in the freezer for about a year. You tend to get a little more creative than I, so I can't wait to see what you end up with. Tuning in tomorrow!

ShadowDriver · Jan 14, 2021

Honestly, I'm currently leaning toward the recipe(s) that Lomey kicked toward David (Spicewine) this past summer.

Spiced Apricot Glaze!? Threaten me with a good time!

Thinking about those greens mentioned by Mike... and perhaps some sort of cornbread if I can find Mom's recipe.

Dweverett · Jan 14, 2021

ShadowDriver said:
Honestly, I'm currently leaning toward the recipe(s) that Lomey kicked toward David (Spicewine) this past summer.

Spiced Apricot Glaze!? Threaten me with a good time!

Thinking about those greens mentioned by Mike... and perhaps some sort of cornbread if I can find Mom's recipe.

I’ve done that one a number of times and Chris Lilly’s glaze is awesome. I’m not a huge ham fan in general (lunch meat aside) but that recipe changed my mind.

4ever3 · Jan 14, 2021

I do t care what ya do with it, we’ll be there in time fer dinner...

qapla · Jan 14, 2021

I might lean toward a mustard rub for that thing :idea: anything from yellow to spicy :icon_smile_tongue:

Shiz-Nit · Jan 15, 2021

Id rub it as normal with your favorite rub then at the end Id baste it or coat it at the end.

Baste with apple juice, apple cider vinegar, apricot jelly, SP&G put all in a pot and heat till jelly melts then slather on the ham.

SweetHeatBBQnSC · Jan 15, 2021

Definitely keep the juices and make some "greasy rice." In place of the water you use the ham juices and flavors the rice. Sooooo good.

jzadski · Jan 15, 2021

That's the same ham I got except mine was spiral and I didn't do a darn thing to it. I am sure no matter what you decide on it will turn out great.

ShadowDriver · Jan 16, 2021

Just "built" the Chris Lilly Apricot Glaze (minus the cayenne pepper for my munchkin's tender tongue).

Good Lord, this stuff is good! Fruity, sweet (duh, it's a glaze), mustardy, herby, umami (to which my wife always responds "¡Ay, papi!")...

I've got to step away from the stuff, otherwise there won't be any left to glaze the ham.

ShadowDriver · Jan 16, 2021

Can't smoke stuff without adding a fatty to the list!

Gave the ham a bit of a trim down to just a thin layer of fat (per the directions).

Sure is a good amount of fat in the bag... suggestions on any way to somehow get something back from it? Render it down for cooking & flavor? Fry the bits of skin still attached like ham chicharrones? I dunno... MSU at this point.

chambersuac · Jan 16, 2021

I usually smoke the fat just enough to warm it a bit, then feed pieces to my dog. He loves it.

ShadowDriver · Jan 16, 2021

chambersuac said:
I usually smoke the fat just enough to warm it a bit, then feed pieces to my dog. He loves it.

I can try that with our cats, but they seem to ham-it-up enough without our help. :roll:

... and away we go (with a bit of apple for smoke)!

cowgirl · Jan 16, 2021

Looking good Shadow!

ShadowDriver · Jan 16, 2021

After a good 35-45 minutes in the sauna, I gave the ham a bath in a combo of chicken stock and apricot glaze. Double-foiled the whole thing very tightly to hold in the moisture, and jabbed it with a temp probe.

Riding in the 225-250 area until the ham hits about 130ish before we glaze.

ronbrad62 · Jan 16, 2021

I knew that you would come up with a plan, and I really like the direction things are heading.

So... I bought this ham on sale...

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