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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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11-25-2021, 10:55 AM | #1 |
somebody shut me the fark up.
Join Date: 01-14-06
Location: At home on the range in Wyoming
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Thanksgiving Ham Gifting Moved to Christmas
I had a plan to gift some carver hams to friends in time for Thanksgiving, but Sam's Club didn't have them in stock. Yesterday.... the meat case was loaded, like 75 or more. So I picked up 10 and will smoke them a few days before Christmas. These are about 4# each and basically a ready-to-eat outside muscle, rear leg ham. These came in between $9 and $10. My standard drill is to score the fat side and season with cracked pepper. Then I smoke to 140° using a 250° pit temp. The second smoke sort of wakes up the flavor, but it's still mild. Just slightly smokier than a standard city ham.
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~thirdeye~ Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln
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1 members found this post helpful. |
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11-25-2021, 12:12 PM | #2 |
somebody shut me the fark up.
Join Date: 02-13-12
Location: SE Florida
Name/Nickname : Marty
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I'll be your friend.
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Marty UDS now gone, WSM 18", WSM 22" and pellet pooper in the garage for 18 months now. |
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11-25-2021, 12:39 PM | #3 |
is one Smokin' Farker
Join Date: 09-19-19
Location: Fortson, GA
Name/Nickname : Jeffry
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Good friend! I just smoked a spiral ham last weekend then my wife’s sister and BIL came in. My boys loved it!
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Stuff. You’re in the Bonds of Smoke. |
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11-25-2021, 06:56 PM | #4 |
is One Chatty Farker
Join Date: 09-03-09
Location: Springdale Ar
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Those hams are really good. Sadly, for me anyway, they are seasonal. They only get them in the store for Thanksgiving, Christmas and Easter. They do take the smoke really well. Cooked two today along with a 10 pound turkey breast using B&B Char-logs and Hickory. For some folks it was the ham, for others the turkey. I liked them both.
Happy Thanksgiving everyone. Robert |
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11-25-2021, 08:19 PM | #5 |
Babbling Farker
Join Date: 11-06-14
Location: Lapeer, MI
Name/Nickname : Joe
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What a great idea. Always kinda just looked past those. I will be sure to check my next trip,
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14" CBS, 18" & 22" WSM, Weber Kettle, Ducane Gasser, Rec Tec-680, MB-560, Blackstone 36" |
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11-26-2021, 12:37 AM | #7 |
is Blowin Smoke!
Join Date: 09-07-12
Location: Independence, MO
Name/Nickname : Justin
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I'm impressed that you have enough space to store those!
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11-27-2021, 05:12 PM | #9 | |
somebody shut me the fark up.
Join Date: 01-14-06
Location: At home on the range in Wyoming
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Quote:
Beer fridge. At 4# and somewhat flat, they are a good fit. BTW, I have 3 home cured loin hams in there too, and still room for some beer. I'm giving them away a few days before Christmas, I'll try to post a group photo since I'll do 3 or 4 at a time in my drum. But here is a peek of the last one I did.
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~thirdeye~ Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln
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11-28-2021, 06:36 AM | #10 |
is One Chatty Farker
Join Date: 09-03-09
Location: Springdale Ar
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[QUOTE=thirdeye;4532502]I see them on occasion during the year. I've actually had them put an order on their white board for 2 at a time, they call when they come in. The size alone makes them attractive for gift because they could be an addition to a Christmas meal, a holiday brunch or several breakfasts.
Thanks for the info. What is this "White Board" that you speak of? Thanks, Robert |
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11-28-2021, 06:49 AM | #11 |
On the road to being a farker
Join Date: 02-28-15
Location: Okc, ok
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We had the same hams this year. Rubbed with brown sugar and dejoin mustard. Turned out really well.
I was a fan of the size. I like bone in ham flavor but I'm sick of ham by the time we are done with it. I'm 100 percent certain we will do one again. |
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11-28-2021, 09:06 AM | #12 |
somebody shut me the fark up.
Join Date: 02-07-08
Location: Framingham, MA
Name/Nickname : George
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You are a good man Wayne
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Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party- sold Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team Proud Member of the Zero Club When all else fails ask yourself WWGALD |
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11-28-2021, 09:15 AM | #13 | |
somebody shut me the fark up.
Join Date: 01-14-06
Location: At home on the range in Wyoming
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[QUOTE=Robert;4532616]
Quote:
__________________
~thirdeye~ Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln
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11-28-2021, 09:54 AM | #14 | |
Babbling Farker
Join Date: 11-06-14
Location: Lapeer, MI
Name/Nickname : Joe
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[QUOTE=thirdeye;4532693]
Quote:
__________________
14" CBS, 18" & 22" WSM, Weber Kettle, Ducane Gasser, Rec Tec-680, MB-560, Blackstone 36" |
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12-21-2021, 06:36 AM | #15 | |
is One Chatty Farker
Join Date: 09-03-09
Location: Springdale Ar
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[QUOTE=thirdeye;4532693]
Quote:
Good to know. I've never seen one, so I will have to look for it or inquire about it. Thanks for the info. Robert |
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