How to pitch a tent for egret\'s ham

RRP · December 2009

Having made egret's bourbon glaze ham before I recall the problem I had "lightly tenting" it overnight with plastic wrap. By time to remove it, it was stuck all over and the coating was uneven. So I decided to break round tooth picks in half to create tent poles!

Now no adhesion problems!

BTW if someone thinks I have punctured the ham and it may dry I merely say - it was already repeatedly punctured when injecting the syrup so these shallow holes are nothing!

Merry Christmas!

Little Steven · December 2009

Ron,

Sounds like a great idea but won't the plastic wrap burn on the egg?

Merry Christmas pal.

Steve

2Fategghead · December 2009

After I wrapped mind I realized I will be taking off all the paste! :( So, this year I will have a big mess. I think I will first rub it in real good in the morning and then squeeze it off the cellophane and put it back on.

I wrapped it up after taking this picture.

Richard Fl · December 2009

Is that what is called a porcupine ham??? Happy Holidays!!

Fidel · December 2009

FWIW puncturing the meat will only lead to dryness if done in the latter stages of the cook or after the meat is done.

Awesome idea Ron - ingenuity at its finest.

egret · December 2009

That's very cool, Ron! I'm gonna have to start saving my used toothpicks!! :woohoo:
Merry Christmas to you and family, Ron......and, a safe and healthy New Year.

coachsteve · April 2014

So I dont score the Egrets version ?

JPakaPope · April 2014

coachsteve said:
So I dont score the Egrets version ?

I don't score Egret's ham.

I did 2 hams for tomorrow, this one and one scored and just smoke (no glaze no paste no injection nothing). Going to get a consensus on the extended family's favorite ham.

RRP · April 2014

I don't and besides that I always trim the outer layer of fat to remove that "rind portion" - otherwise the bourbon paste just slides right off the ham into the drip pan! Like why bother at all!

NPHuskerFL · April 2014

@RRP‌...Ron that's an awesome idea MacGyver ish if you will. I can't wait to see the finished product. Happy Easter :-)

RRP · April 2014

NPHuskerFL said:

@RRP‌...Ron that's an awesome idea MacGyver ish if you will. I can't wait to see the finished product. Happy Easter :-)

LOL - sorry but you're 5 years too late to see the results of that one! That was a post I made in 2009! Happy Easter back at you though!

Crimsongator · April 2014

Fidel said:

FWIW puncturing the meat will only lead to dryness if done in the latter stages of the cook or after the meat is done.

Awesome idea Ron - ingenuity at its finest.

I am still trying to figure out your posts and I think this is a sarcastic one. Am I right?

Little Steven · April 2014

Check the date on Rod's post Gino.

Crimsongator · April 2014

I know. It has been 4 years and I still don't feel like I've gotten to understand him any better. I am really sensitive about that. Sheesh!

Little Steven · April 2014

He loves you like a son man. He's fluent in two languages English and sarcasm.

Crimsongator · April 2014

He's old enough to be my dad....

Little Steven · April 2014

But he's pretty ugly and you are sort of attractive in a manly sort of way. And so tall.

Crimsongator · April 2014

Thanks....I think

How to pitch a tent for egret\'s ham

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