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Never egged a ham w/o maple syrup. Help needed
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Mickey
Posts: 19,675
Have a small bone in Cooks ham. Linda ask this ham not be like all our others made with Maple Syrup. Not a spiral ham. Need help with this. What do you suggest?
Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.
Comments
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I made one back in the day. It was a peanut butter kinda thing. I took two bites and threw it out. We only do sweet ham around here since.Be careful, man! I've got a beverage here.
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Oh yea, I ment to say it was a Paula dean recipe. EW GROSSBe careful, man! I've got a beverage here.
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Mickey, I am not a fan of the sweet, maple, sugary ham at all. I usually do a Cooks shank ham of around 11 lbs. I place it in a disposable pan cut side down with about a 1/2' of apple juice. I give it apple smoke for the first one hour at 250* dome in-direct and after that tent it with foil and bump the temp up to 350 until it reaches 145* in the thickest part (3-4 hours for an 11 pounder). Your guests will rave and the ham bone will make the best bean soup you've ever had. I'm doing this exact thing Sunday morning.
Mike
I'm ashamed what I did for a Klondike Bar!!
Omaha, NE -
Mickey,Pam says she's always cooked them with mustard, brown sugar, and pineapple. Also, sometimes she'll cross hatch the skin and put cloves in each intersection. I don't know if Linda was just wanting to avoid a sweet taste or it was the maple syrup per se, but this doesn't use maple syrup.__________________________________________Dripping Springs, Texas.Just west of Austintatious
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@VI, I grew up on hams made like that, except the mustard. Mom wasn't a fan of maple syrup or mustard.Bx - > NJ ->TX!!!All to get cheaper brisket!
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Taz,The mustard is used just to make the brown sugar stick and make a glaze. You don't taste the mustard in the final ham. It's the same as Easterners using mustard before egging a pork butt or brisket, so the rub will stick (I use worchestershiresere sauce instead).__________________________________________Dripping Springs, Texas.Just west of Austintatious
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Thanks, VI, but
LOL, I've heard that so often since posting here. Trust me, I've used the mustard on smokes on the past, and i love it! Love it on lots of foods.But I'm not gonna change momma's mind that mustard (yellow, brown, Dijon, doesn't matter) didn't escape from from the 5th level of hell.Bx - > NJ ->TX!!!All to get cheaper brisket! -
I've used honey, crushed pineapple, and brown sugar. Always a crowd pleaser but I doubt if she doesn't want maple syrup the honey will offer an acceptable alternative.
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Johnson, Navin R... Sounds like a typical bastard.
Belmont, NC
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google alton brown city ham
fukahwee maineyou can lead a fish to water but you can not make him drink it -
Oh yea, I ment to say it was a Paula dean recipe. EW GROSS
Donuts and ham....mmmmmm. Homer's dream )Keepin' It Weird in The ATX FBTX
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