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Green Eggs and fresh Ham :) long
Mainegg
Posts: 7,787
Yes Bubba Tim, as you so nicely pointed out when you called, that is a GREEN HAM on my Egg!! not to be confused with green chicken wings!
This is the recipe I used as a loose guide.
http://www.foodnetwork.com/recipes/food-network-kitchens/roast-fresh-ham-with-cider-glaze-recipe/index.html
it was not green for long though! I do not have any pics of it carved :( it was tender and juicy and the flavor was wonderful. the drip pan had two huge fl sweet onions in it and apple cider. used this to baste with during the cook. I had the plate setter legs up and then the green feet upside down and over the edge of the plate setter for a spacer and the grill from the med on them then the drip pan so it did not burn at all. the large grid for the Pork set on that. the guru did all Neils work as he went fishing :S 19 pounds of pork, 7 hours total cook time to 150. At 450 the first half hour then down to 350 for the rest of the cook. skimmed the fat from the onions and juice and served them on the side. they were delish!! this was fresh pork not cured to be a ham
this is the ABT dip that I posted the recipe in the cook book this morning. that pan was scraped dry! the asparagus and prosciutto went on the egg just after this pic was taken
dessert was homemade cheese cake YUMMY and a blueberry trifle.
the very best part though was my MIL made home made whole wheat yeast rolls... warm from the oven.... I made a dish of honey butter for them and added just a touch of pineapple head to it.
This is the recipe I used as a loose guide.
http://www.foodnetwork.com/recipes/food-network-kitchens/roast-fresh-ham-with-cider-glaze-recipe/index.html
it was not green for long though! I do not have any pics of it carved :( it was tender and juicy and the flavor was wonderful. the drip pan had two huge fl sweet onions in it and apple cider. used this to baste with during the cook. I had the plate setter legs up and then the green feet upside down and over the edge of the plate setter for a spacer and the grill from the med on them then the drip pan so it did not burn at all. the large grid for the Pork set on that. the guru did all Neils work as he went fishing :S 19 pounds of pork, 7 hours total cook time to 150. At 450 the first half hour then down to 350 for the rest of the cook. skimmed the fat from the onions and juice and served them on the side. they were delish!! this was fresh pork not cured to be a ham
this is the ABT dip that I posted the recipe in the cook book this morning. that pan was scraped dry! the asparagus and prosciutto went on the egg just after this pic was taken
dessert was homemade cheese cake YUMMY and a blueberry trifle.
the very best part though was my MIL made home made whole wheat yeast rolls... warm from the oven.... I made a dish of honey butter for them and added just a touch of pineapple head to it.
Comments
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Jules? Bryers? Eddy's.
Nice cook, green ham good. Green wings, bad.
Mike -
WOW! The Easter Bunny did not hop down my trail with my invite
( must have been hungover) :laugh: -
:laugh: Mikey, maybe you could talk Julie into being a guest cook while you are out "Festing"
She can sure put on a spread...as can Pattikake....man, you won't ever have to work again, just let the Lady Eggers do all the cookin' :woohoo: -
LOL yes Bryers they were BOGO so for this group it is fine LOL
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Mainegg, now that's a big butt :woohoo: Watch out, your neighbors may sneek in to get the leftovers around midnight :evil: I would
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Jules is a hooker! LOL What kind of biz do you think I am running?
Mike -
As long as I do not have to do HIS ribs and I can cook what ever I want.. no menu LOL they eat what I fix or get the heck out!
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Call my cardiologist!!! I just became hungry again! That looks like the bunny was good to you.
GOOD EATS AND GOOD FRIENDS'''
DALE -
:evil: hey, Curly will be out on the Q trail...and The Hooker will be in charge :woohoo: No problem!
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I will bring all my feather boas and get a pedi so the toes look good
I can go barefoot can't I?? -
Health Department may frown on barefoot...toe sandles would work
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More profitable than BBQ. :woohoo:
Mike -
It all looks really great Julie!! You sure know how to put on a party girl!!Molly
Colorado Springs
"Loney Queen"
"Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE -
From your original post this morning, kind of interested to see the final pics. Looks like came out great.
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FEAST!!! It all looks amazingly delicious!Warm rolls and honey butter-YOU'RE KILLIN ME!
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It did come out good. I will keep this recipe and do it again for sure. easy to mix up and the flavor was mild not over powering. and the pork was not greasy either.
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Oh Hoss... I wish I had gotten a pic of the whole table loaded... we had whipped potatoes, my mother does the BEST ones!! french onion soup and a corn souffle, a red cabbage dish, asparagus with holindase, a tossed salad that was a meal in itself. scalloped taters too. every one brought something. I just tell then appetizer or vegi or dessert. they do what ever they want. ('cept those rolls, she had orders LOL) they were so light we had to keep them covered so they did not float away... I hid three here before she left.. I am not her fav DIL LOL that is what I just had for dinner....
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Wow Julie, I am going to petition Bubba Tim to bestow his award upon you. That is one big piece of pork to go with one big spread.
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What, no lobster dip?? :( :( Heck of a good looking spread there Julie
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LOL nope no Lobster Pat Thanks though!
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:laugh: Sounds like an OUTSTANDING gathering.Glad you were able to snitch the rolls!
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Hey she makes great rolls and made an awesome son so I try
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Delicious as usual Julie.......loved it
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:woohoo: hear, hear, second that opinion :woohoo:
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this was fresh pork not cured to be a ham
Glad yours turned out
I wasn't expecting what I got, I guess :unsure:
Turned out more like a roast.
Last time I used a pre-smoked ham, then glazed with the honey stuff.
Don't get me wrong. It was good, just not hammy, if that makes sense. -
Very tasty looking Julie, you should be proud
Ross -
Hi Julie. What a spread...wish I could have seen the whole thing. I like your ABT dip idea, you always come up with fun variations. It looks like you had a nice Easter.
FaithHappily egging on my original large BGE since 1996... now the owner of 5 eggs. Call me crazy, everyone else does!
3 Large, 1 Small, 1 well-used Mini
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