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BlueSmoke · April 2001

Tomorrow's Easter ham is my "maiden voyage" with my large Egg. Any help, suggestions, warnings will be sincerely welcomed.

JJ · April 2001

BlueSmoke,
Fresh or presmoked?

BlueSmoke · April 2001

JJ,
Presmoked - not a whole ham; just the butt portion.[p] Oh, rest of the menu is fresh asparagus, corn (fried sounds good now), and I haven't figured out the potatoes yet.

JJ · April 2001

BlueSmoke,
I will be doing the same thing tomorrow, with a honey-mustard glaze for the ham. Asperagus and sweet taters.[p]Check with me in the AM and I will cook this one with you if it meets your fancy.

BlueSmoke · April 2001

JJ,
Tell me bout your taters... Got a nice bag of little 'uns on my most recent trip to Sam's. My favorite's still just baked and served up with butter, salt and pepper, but I'm open to suggestion.[p]Hmmm... you tripped the memory circuits. I've got a jar of honey/ginger glaze that ought to be just the ticket.

JJ · April 2001

BlueSmoke,
Baked with cinnamon-butter. BTW 325* 15 min per pd for the ham and begin glaze 30 min before ham is done cooking.

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