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

thirdeye · 12-31-2021, 03:59 PM

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.

Stingerhook · 12-31-2021, 07:45 PM

I would have been happy to bring the swiss.

SMOKE FREAK · 12-31-2021, 07:49 PM

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

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

thirdeye · 01-01-2022, 11:21 AM

Quote:

Originally Posted by SMOKE FREAK

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

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

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

OferL · 01-01-2022, 01:15 PM

Yes that is a feast. Looks delicious!

Big George's BBQ · 01-01-2022, 03:57 PM

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

thirdeye · 01-01-2022, 04:44 PM

Quote:

Originally Posted by Big George's BBQ

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

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 · 01-01-2022, 04:47 PM

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

thirdeye · 01-01-2022, 05:00 PM

Quote:

Originally Posted by sudsandswine

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

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 · 01-01-2022, 05:08 PM

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

thirdeye · 01-01-2022, 05:32 PM

Quote:

Originally Posted by jzadski

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

She's in charge of all the dough.

ronbrad62 · 01-01-2022, 09:27 PM

That has all the makings of a festive get-together and from the looks of things, a tasty and successful one, as well! I'm going to have to break down and try the smoked cream cheese soon, and that hot bacon jam looks right up my alley.

TravelingJ · 01-01-2022, 09:53 PM

Quote:

Originally Posted by thirdeye

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.

On it's own, I totally agree with you. Good...but not exciting. We've been making a bacon jam for ours, and that really helps. This was the one snack she requested this year-and we ended up doing the cream cheese, then habanero jelly, topped with bacon jam.

Learning to BBQ · 01-02-2022, 01:24 AM

Very nice! Any time you put the bartender hat on, I want to be there! I'll tip well!

I think I'd enjoy sharing a share drink, or 4, with you!

12-31-2021, 03:59 PM	#1
thirdeye somebody shut me the fark up. Join Date: 01-14-06 Location: At home on the range in Wyoming	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. __________________ ~thirdeye~ I Play With Fire and Smoke *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 Last edited by thirdeye; 12-31-2021 at 05:46 PM..

12-31-2021, 07:45 PM	#2
Stingerhook somebody shut me the fark up. Join Date: 02-13-12 Location: SE Florida Name/Nickname : Marty	I would have been happy to bring the swiss. __________________ Marty UDS now gone, WSM 18", WSM 22" and pellet pooper in the garage for 18 months now.

12-31-2021, 07:49 PM	#3
SMOKE FREAK Babbling Farker Join Date: 02-03-16 Location: McPherson Kansas	Well, ya took enough pics that nobody can say it didn't happen. I would, however, like to see what comes next. __________________ Craig

01-01-2022, 03:57 PM	#6
Big George's BBQ somebody shut me the fark up. Join Date: 02-07-08 Location: Framingham, MA Name/Nickname : George	Very nice Wayne. What did you do to the cream cheese. Never heard of rear leg ham __________________ 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

01-01-2022, 04:47 PM	#8
sudsandswine Quintessential Chatty Farker Join Date: 06-23-12 Location: Kansas City	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 __________________ Shirley Fab 250g trailer \| Mak 2 Star \| Primo XL kamado \| Red Weber Limited Edition kettle + 26” kettle \| Clonesaker PDS (pretty drum smoker)

01-01-2022, 01:15 PM	#5
OferL is One Chatty Farker Join Date: 06-30-16 Location: Israel	Yes that is a feast. Looks delicious!

01-01-2022, 05:08 PM	#10
jzadski Babbling Farker Join Date: 11-06-14 Location: Lapeer, MI Name/Nickname : Joe	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 __________________ 14" CBS, 18" & 22" WSM, Weber Kettle, Ducane Gasser, Rec Tec-680, MB-560, Blackstone 36"

01-01-2022, 09:27 PM	#12
ronbrad62 Quintessential Chatty Farker Join Date: 07-16-16 Location: Johns Creek, Ga. Name/Nickname : Ron	That has all the makings of a festive get-together and from the looks of things, a tasty and successful one, as well! I'm going to have to break down and try the smoked cream cheese soon, and that hot bacon jam looks right up my alley. __________________ Ron

01-02-2022, 01:24 AM	#14
Learning to BBQ is One Chatty Farker Join Date: 07-17-15 Location: Cobourg, ontario	Very nice! Any time you put the bartender hat on, I want to be there! I'll tip well! I think I'd enjoy sharing a share drink, or 4, with you! __________________ George UDS 22.5" Masterbuilt Pro kettle Weber Smokey Joe Last edited by Learning to BBQ; 01-02-2022 at 01:39 AM..