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a Ham, help me recreate
hakalugi
Posts: 12
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!
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
-
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 -
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. -
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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