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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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Old 12-31-2021, 03:59 PM   #1
thirdeye
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Talking 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.

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Old 12-31-2021, 07:45 PM   #2
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I would have been happy to bring the swiss.
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Old 12-31-2021, 07:49 PM   #3
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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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Old 01-01-2022, 11:21 AM   #4
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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.

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Old 01-01-2022, 01:15 PM   #5
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Yes that is a feast. Looks delicious!
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Old 01-01-2022, 03:57 PM   #6
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Very nice Wayne. What did you do to the cream cheese. Never heard of rear leg ham
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Old 01-01-2022, 04:44 PM   #7
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Quote:
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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.

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Old 01-01-2022, 04:47 PM   #8
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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
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Old 01-01-2022, 05:00 PM   #9
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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.
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Old 01-01-2022, 05:08 PM   #10
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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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Old 01-01-2022, 05:32 PM   #11
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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.
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Old 01-01-2022, 09:27 PM   #12
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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.
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Old 01-01-2022, 09:53 PM   #13
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Quote:
Originally Posted by thirdeye View Post
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.
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Old 01-02-2022, 01:24 AM   #14
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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!
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