First Fatty and the Easter Ham....PRON

[deez butts]

Got a 22 lb fresh ham not cured not smoked.



Brined, smoked and glazed it. Brine was an apple cider/maple brine. So was the glaze...not New Englandy at all. :-D


Did my first fatty. Used sweet and hot italian sausage. Stuffed it with fresh basil, fresh motz, onions, peppers and tomatoes. Wrapped in bacon then smoked and topped with marinara.

 

[Desert Dweller]

Nice twist on the Fatty! Never thought of doing one "Italian Style", but I dang sure will in the future. Nicely done, creative.

 

[BlkJeep]

Great looking cook and you got the :thumb:!!!! That speaks for itself!

 

[MikeR]

All looks good from here.- WTG

 

[Phubar]

Wow...nice cooking!
Thanks for the pics!

 

[Big George's BBQ]

That all sounds really GREAT :thumb:

 

[deez butts]

Nice twist on the Fatty! Never thought of doing one "Italian Style", but I dang sure will in the future. Nicely done, creative.

My wife's family is Italian so I thought they might like it, and they did. I was thinking of using some proscuitto also...maybe next time.


Thanks for the good feedback everybody...I think the fatties will show up more often on my smoker....thems are good.

 

[Paulmark]

Looking good , and very tasty:clap2:

 

[bigabyte]

Looks great!