Sliced ham & potatoes...

Morning All:

A lady who works with my much better half (Kathy) had given us some pork from her father's farm a few months ago. One of the items was labeled "ham slices". Well, the lady had told us her father didn't "cure" the meat, so to me that means it is really just a slice of pork from the area of the pig where ham would come from. Since we are out of Canadian Bacon, I mixed up a batch of the Dizzy Pig Canadian Bacon liquid cure (Click here for the recipe) to do a 11 pound pork loin for smoking later this week. I threw a couple of the "ham slices" in the cure also (prepared on Saturday) and then pulled them today to grill.

Here are the two slices ready to go on the Large, one has DP Pineapple Head & the other DP Raging River...


and the final product...


It turned out very nice with good "ham" taste, a little salty but that was my fault for not rinsing it off before cooking.

Also tried some red potato rounds (similar to the sweet tator rounds done last week). Started by slicing up a few red potatoes about 0.5" thick...


I did nuke these for about 4 minutes to soften them up some, then brushed on some EVOO and on one side did salt & pepper, then on the other side salt & DP Shaking the Tree, ready to go on the EGG...


I had put the griddle on the Small to get hot, then on went the tator slices. Here they are after the first turn (have the S&P side up in the pic)...


and the finished slices, the darker ones are the side with the Shaking the Tree, these came out very nice with a crisp outside and soft inside, per the much better half, these are a a "do over"...


Added a small salad and a glass of iced tea for a very good meal!