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Look what mailman delivered today!!!
Ozzie_Isaac
Posts: 21,641
@SRFShane , the ham you generously offered showed up today!! Looking forward to this weekend cook and reviewing it!
I would rather light a candle than curse your darkness.
Comments
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Perfect. I've been looking at them can't wait to hear what you think.
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- Awesome can't wait To get the reviews from you
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Nice @Ozzie_Isaac ! @SRFShane was kind to me as well.
Plan on cooking it Friday evening. 
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@Dyal_SC - if any one can do it up right...Hope it is thawed by then. Enjoy the cook. Looking forward to the reviews as I have only been down the brisket and steak product line with SRF but that is as good as it gets for me.Louisville; Rolling smoke in the neighbourhood. Life is too short for light/lite beer! Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.
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Can't wait to see the finished product and review...Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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@Dyal_SC looking good! What are you cook plans for it?
I would rather light a candle than curse your darkness.
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Hoping he doesn't stud it with cloves.BrandonQuad Cities
"If yer gonna denigrate, familiarity with the subject is helpful." -
Nope, not this time Fock. Gonna contemplate it tomorrow @Ozzie_Isaac .Focker said:Hoping he doesn't stud it with cloves.
You have any plans yet for yours? -
I've been through the whole gamut of hams. Store brand, Honey Baked, and the best I've had which is local smoked Shriners ham and only available on Christmas, Thanksgiving, and Easter.
I've done cold, oven, and my favorite which is double smoked. Tried lots of glazes too, but nothing better than local butchered and smoked midwestern ham.
Really excited to try this!! Wish I could take Friday off.I would rather light a candle than curse your darkness.
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Thinking Sous Vide to 137, then finish higher heat on the egg. Simple, but really let the ham shine. My night time reading will be the preperation guide SRF sent.Dyal_SC said:
Nope, not this time Fock. Gonna contemplate it tomorrow @Ozzie_Isaac .Focker said:Hoping he doesn't stud it with cloves. You have any plans yet for yours?I would rather light a candle than curse your darkness.
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That's what I did at Christmas. Just egg and maple smoke. It was gooooooodOzzie_Isaac said:
Thinking Sous Vide to 137, then finish higher heat on the egg. Simple, but really let the ham shine. My night time reading will be the preperation guide SRF sent.Dyal_SC said:
Nope, not this time Fock. Gonna contemplate it tomorrow @Ozzie_Isaac .Focker said:Hoping he doesn't stud it with cloves. You have any plans yet for yours? -
@Ozzie_Isaac - if its like the ones with beef it will be short read. Ham to 140*F so sous vide to 137? Of course I have no experience with the SV cook method. Regardless, enjoy the cook and eats.Louisville; Rolling smoke in the neighbourhood. Life is too short for light/lite beer! Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.
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I get bills in the mail, you get ham. You win!Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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SRF prep says heat in oven fat cap up at 325 till IT is 140.lousubcap said:@Ozzie_Isaac - if its like the ones with beef it will be short read. Ham to 140*F so sous vide to 137? Of course I have no experience with the SV cook method. Regardless, enjoy the cook and eats.
I'm thinking Sous Vide to 137, then finish in Egg to 140. Last kick at the end with higher heat to render some surface fat and crisp it.
I'm thinking off the cuff here. Hope @SRFShane doesn't wish he sent the ham somewhere else!I would rather light a candle than curse your darkness.
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local smoked Shriners ham and only available on Christmas, Thanksgiving, and Easter. Huh? I've only lived here for 49 years just across the river from you and I have never heard of that one! Mind telling me more?Ozzie_Isaac said:
Re-gasketing the USA one yard at a time -
Here is a link to Sous Vide ham:
http://www.seriouseats.com/recipes/2013/12/sous-vide-city-ham-with-balsamic-brown-sugar-glaze-recipe.html
I would rather light a candle than curse your darkness.
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Nice SRF Ham. Watching for results. Have fun with it.LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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..darn..was hoping that I'd witness a rich man's ham cooked the 'peon' way..just in case..well..you know..Sous Vide it is!Ozzie_Isaac said:
Thinking Sous Vide to 137, then finish higher heat on the egg. Simple, but really let the ham shine. My night time reading will be the preperation guide SRF sent.Dyal_SC said:
Nope, not this time Fock. Gonna contemplate it tomorrow @Ozzie_Isaac .Focker said:Hoping he doesn't stud it with cloves. You have any plans yet for yours?
I suppose that this is the way to go if you want the best of both worlds in a massive chunk of pork. -
I got mine as well. Will be serving it up at Salado pre or after party.Keepin' It Weird in The ATX FBTX
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I will plan to be on it like black on beans.The Cen-Tex Smoker said:I got mine as well. Will be serving it up at Salado pre or after party.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
I am keeping all my funny quips to myself.caliking said:
I will plan to be on it like black on beans.The Cen-Tex Smoker said:I got mine as well. Will be serving it up at Salado pre or after party.I would rather light a candle than curse your darkness.
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Nice haul!"Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
Not that you guys need it, but we did put together a little "how-to" content for for the hams here: http://www.snakeriverfarms.com/how-to-cook-a-ham/
There's also a couple of recipes there if you want to try them - I've done the peach pomegranate glaze and it was pretty awesome. That said, I don't glaze these usually - I'm a huge ham fan and this is the best I've ever had, so I just want to taste the ham.
Hope you all enjoy and we get some good pictures out of it! And, for the record, looking for honest feedback - you're not going to hurt my feelings if it doesn't suit your taste buds! -
I got a new custom growler (64 oz glass) today in the mail. Seems to me that ham would go down awfully nice paired with a nice IPA.....just sayin.Dyal_SC said:Nice @Ozzie_Isaac ! @SRFShane was kind to me as well. Plan on cooking it Friday evening. Ellijay GA with a Medium & MiniMax
Well, I married me a wife, she's been trouble all my life,
Run me out in the cold rain and snow -
My mailman delivered too! He was my Daddy and gave my Mommy a pkg. Priority service in the 70s
LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL -
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I'd score it a few times and throw it on the egg at about 325-350 and smoke it with some pecan chunks until 140 degrees. No seasoning, no glaze, no nothing. Just let the ham shine on its own.
Just my my two cents.___________________________________
LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .
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Since I won't make it to the preparty I can only hope it is served at the after party. And that I can peel @caliking off of it long enough to get a bite.caliking said:
I will plan to be on it like black on beans.The Cen-Tex Smoker said:I got mine as well. Will be serving it up at Salado pre or after party.XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
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I did one at Christmas and the family said it was the best ham they had ever eaten. Hope you enjoy yours.
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