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a Ham, help me recreate

hakalugihakalugi Posts: 12
edited 8:33PM in EggHead Forum
Hi Gang,

about 5 years ago, after owning my egg for 3 yrs, I made an impromptu ham for Turkey day.

It wasn't fully cooked. Yet it wasn't raw from the farm. It was technically only the upper part of the shank. I did a boston-butt like mustard/sugar rub and cooked it to temp over about 5 hrs and finished with a bit of a heat blast to caramelize.

I had a journal with my notes and even some hard copy pics, and we've lost it (!).

I've been asked to recreate it - some of our Easter Guests were at this Thanksgiving 5 yrs ago and claim to think of this mysical wonder ham (it was effig awesome) yearly.

But I'm not sure if i can wing it again and get the same results.

Any input on the ham's "state/description" that I should look for? Temp/ramp info?

thanks!

Comments

  • egretegret Posts: 4,080
    Can't help you out with recreating your lost recipe, but, I can suggest an alternative. This one is pretty dang good, if I say so myself! :woohoo:

    http://www.eggheadforum.com/index.php?option=com_recipes&Itemid=71&func=detail&id=1135
  • hakalugihakalugi Posts: 12
    thanks egret.

    from your recipe's comments:

    1) it is very well liked
    2) it seems i used a 'ready to cook' (smoked) ham and not ready to eat, as 2 of your commenters did as well.

    is your drive to use the ready-to-eat one that it's easier to find? less to worry about?

    that's what i was thinking 5 yrs ago, but then thought a ready to eat one would be tough if "double heated" - but guess not based on the rave reviews.

    Thanks for posting.
  • hakalugihakalugi Posts: 12
    actually, my wife found it (she says i'm the worlds worst looker, i say she's just great at it)

    base recipe: "Smoke and Spice" by Cheryl and Bill Jamison, page 78.

    This one too calls for a ready-to-eat ham, and the ingredients are much like egret's, but they add a Glaze (and optional mop, which we did without). My wife recalls the glaze, though. So my paper notes and pics are gone, but the dog-eared and stained book provides the base to work from.

    Seems the only thing I did differently was to use a ready to cook ham, as I recall it took 4 different store visits to find one that wasn't ready to eat.
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