Ham Nirvana

[Neil]

Thank you Mr. Jim Minion. First for posting the Dr. Chicken's Double Smoked Ham Recipie and second for rescuing my efforts. I was afraid I had farked up the ham by bringing it to an internal temp of 143 way to soon. I had it wrapped in foil and in the cooler sans the glaze by 5:30 am for a 4:00 pm dinner. Spoke to Jim Minion for advice and he suggested I proceed to glaze the ham but not in the oven, told me to use a torch then slice it, place in its juices and keep it warm. Family went nuts over it. Best damn ham any of us had ever eaten. For the record started out with a 15# Cook's whole bone in ham and substituted a 1/2 stick of butter for the butterpecan extract. Thanks again Jim.

 

[kcquer]

Neil, thanks for the positive report. Dr. Chickens Ham for Christmas it is!

While we're thanking Brother Jim, I'd like to say thanks for teaching me that dry Q comes from overcooking! Removed my 2 turkey breasts today @ 165, had to wrap and hold as they were done way too soon (90mins). Both topped out at 172 and were 148-15- when I carved them. Awesome, totally juicy smoky tasty awesome. Thanks Bill, the Tony C's creole butter rocks. Phil did one with your and Neil's stick of butter it was awesome too.
Thanks for all the help guys!

 

[jminion]

Sharing is what this all about.
Did two Cooks ham also, along with a couple of turkeys. Used Scottie's Creole Butter for an injection, cooked at 300 degrees. Got real quiet at the table, always a good sign.
The In-laws who never go out on the Holidays showed up so I sent them home with a complete dinner.

Took turkey and ham to the girls at the coffee shop (got to take care of your coffee supply.

Time for cigar and some whiskey.
Cheers

 

[Trout_man22]

Jim, I too used the twiced smoked ham Recipie my oldest girl went nuts. Asked why I never made it like that before. I mean she is mad at me, so I guess that is a good thing. I just made a Watkins order so I do not run out of the butter pecan flavoring. Again thank you Brother Jim

 

[tommykendall]

Sharing is what this all about.

Absolutely - some folks for some reason don't want to share because their techniques are "sacred" or something, or they think you're gonna put someone out of business. For Crying Out Loud... who the hell is gonna be put out of business and who's family is gonna be wrecked? :roll:

 

[Stucue74]

I'd like to also express Kudos to Dr. Chicken and Jim. I did a smaller ham and made a couple adjustments due to not finding the butterpecan extract but everyone loved the ham. I think the coffee granuls really added a lot--who'd of thunk, coffee granuls on Ham?. The marinade also made everything extremely juicy. Thanks for sharing.

 

[jminion]

Tommy I know of teams that never turn-in anything extra in their turn-in boxes so no one but the judges can try their food. It's allin the way you think. I personely find that by sharing I get feedback thatallows to make adjustments to me cooking that improves it overall.

I know Dr C will be happy that you all enjoyed his recipe.