A Easter Ham

The bourbon glaze I use is
3/4 cup of brown sugar
1/4 cup dijon mustard
2 tablespoons of bourbon

This is for 1/2 a ham ~ about 7 lbs. Score fatty parts of the ham in diamond shapes just deep enough to reach the meat. Place ham fat side up.

Weather permitting it is done on the grill
On the grill (Weber) when the coals are hot, split them 50/50 to each side of the grill and then an aluminum drip pan is set under the cooking grate, between the two piles of coals to catch the drips. This is commonly called indirect heat. Basting the glaze is best done in about the last 30 minutes of the cooking so it doesn’t burn.

Oven steps if you decide not to use the grill
Oven at 350, brush ham with 1/4 of glaze before placing in the oven. Bake, glazing every 30 minutes until ham reaches 140 degrees.

Let ham stand for 15 minutes before carving. Watch the ham during this time for the meat pickers. My family likes to sneak a taste before we sit down to eat.

Every good cook knows you must sample the Ham before it goes on the serving plate.

belletaine wrote:

Anyone peg their hams with cloves? Lay the pineapple rings on?

my mom did and she tought the FW.

This year I’m doing leg of lamb.
[/quote]
What time is dinner Scott?
I’m a huge fan of leg of Lamb
However, Grandma is putting on a serious spread of the best of the best but I know Lamb won’t be in the mix
Enjoy with the FAM!

Where could a feller buy some GOOD bread pudding? Anybody got a source?

By far the best is when the Mrs. cooks a Cure 81 loaded with pineapple and brown sugar brazed. Then she takes the drippings and makes gravy. I’m tellin you its to die for. We always have copius amounts of sweet corn that was canned then vacuum sealed last year and hawaiian buns, etc. Must have triptothan( sp?) in it also. ZZZZZZ

Dutchboy wrote:

Every good cook knows you must sample the Ham before it goes on the serving plate.

Dutch I agree but they are not the cook. I always sample it.

Dutchboy wrote:

Where could a feller buy some GOOD bread pudding? Anybody got a source?

Link to GOOD bread pudding

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Thanks BK, on your recommendation I have tried their pancake mix but didn’t realize they did bread pudding also!

For ham I prefer:

2 oz Kettle One
a light splash of vermouth
a heavy splash of olive juice
3 olives
Shaken not stirred in a low ball glass

And then wait till I’m called for dinner.

Add horseradish to the ham unless it’s too dry, then add mustard.
Loosen the belt and try to stay awake while the others watch the sports event of the day. The fishing shows will be over by then.

Have the kids show you how to record on your TV.

suzuki wrote:

You got me fired up to glaze. We never do that. Here’s a short list of easy glazes from Betty Crocker. I’ll be using one of them.

https://www.bettycrocker.com/recipes/easy-brown-sugar-mustard-glaze/714ca448-7e05-47a3-8698-f61ba5b488b1

Oh Betty!…

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well I have spent the whole week, trying between here and Rochester, to buy a picnic ham..yes .. its a “lower cut of ham” however.. it is much sweeter then any other ham on the hog.. and the guys from BBQ pitmasters say so.. what its not is pretty.. the leg or shoulder bone is crooked.. and you just can’t carve straight slices of it .. that being said.. pretty and tough isn’t as good as not so pretty and sweet and tasty.. some one tell me where I can buy a Picnic or a shoulder ham this week in either LaCrosse or Rochester.. thanks again for your advise..

anyone done a spiral ham in their smoker?

thought about trying it, but haven’t taken the time to research a good recipe/process

bullcans wrote:

<div class=”d4p-bbt-quote-title”>belletaine wrote:</div>
Anyone peg their hams with cloves? Lay the pineapple rings on?

my mom did and she tought the FW.

This year I’m doing leg of lamb.

What time is dinner Scott?
I’m a huge fan of leg of Lamb
However, Grandma is putting on a serious spread of the best of the best but I know Lamb won’t be in the mix
Enjoy with the FAM!
[/quote]4:00 Ken, bring wine…lots of wine!

skinnywater wrote:

anyone done a spiral ham in their smoker?

Seems to me that would dry a spiral cut out for sure.

I love lamb meat. I used to take one of those small Hibachi grills that run on those propane containers, throw some wrapped woods chips and get it nice and hot. Then I would cook my lamb chops. The good thing about lamb chops on the grill is you can cook them well done and they stay juicy while getting a good crust.

oldrat wrote:

a Picnic or a shoulder ham this week in either LaCrosse or Rocheste

Have you tried Ye Olde Butcher Shop? They did a great job on some venison for us this year, and would think they could line up a special cut for you.

We are hosting this year, and my FW chose Prime Rib over leg of Lamb. So we will be firing that up and possibly smoking it, still deciding. Fish Fry with fresh walleye Friday, will probably steal the show for me tho…

I normally smoke lamb for Easter, but this year we are going to a relatives house and having ham.

Cured or uncured ham? I went with uncured this year because that’s all they had at Kowalski’s yesterday.

suzuki wrote:

Cured or uncured ham? I went with uncured this year because that’s all they had at Kowalski’s yesterday.

I did an uncured ham one year and the traditionalist in me felt dirty afterwards. It was good but I kept feeling like I was eating a pork roast rather than a ham.

I finally found my picnic ham at Walsteins on the south side of LaCrosse.. I am very very glad.. of course it was “mismarked” with a giant sign saying the price and the tag on the ham only being 28 cents a pound higher.. and it only took 45 short minutes to get a new price put on.. ( they have to contact outerspace to change the price to the sign that they have posted in the store..).. and it took a while for the phone linkup to kick in.. Telastar was in a bad orbit or something.. but I did get my ham..

I plan to peg the ham, with cloves and lay on fresh sliced pineapple. Then I’ll put a full jar of stemmed cherries, juice and all, in the blender and spin until pureed. This will be mixed with 1 cup of good bourbon and two cups of dark brown sugar and cooked until the sugar is fully dissolved and has cooked to the thickness one desires. I prefer my glaze to be moderately heavy, not watery thin. I also add a small amount of ground ginger towards the end of the cooking. 1/4 tsp is plenty.

I lather this glaze on using a mop and will do the glaze twice in the last 45 minutes or so of baking. Any left over glaze is kept in a small jar in the fridge for use on the grill.

We made our uncured smoked ham yesterday and this glaze was delicious. Loved it. Just had some for breakfast. We substituted maple syrup for honey. Brushed on twice the last hour.
Ingredients

1/2
cup honey
2
tablespoons packed brown sugar
1
to 2 tablespoons Sriracha sauce
1
clove garlic, finely chopped

I did a reverse sear on the prime rib for the first, but not last, time. 6.5 lbs roast cooked at 200 degrees for 5.5 hrs, took it out to rest for 30 minutes, then finished at 500 degrees for 10 minutes. I did it in the oven this time, but will do it on the smoker and grill next time. One pic is after the 5.5 hrs but pre sear, other pic is the good stuff.

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my picnic ham came out as juicy as you can get.. it was all that I expect out of this cut of meat.. the best sweet flavor and the juice ran down your arm if you bit into a piece just to try it out..

Ive personally never met a ham that wasnt at least good. I prefer bone in smoked ham. I bought mine this year at Aldi. .87 per pound. Cannot beat that. Fed my coworkers and the second/third shift at small hospital with it. Still have left overs. Know the neat thing about ham, its another perk to lovin Jesus! Think about it. Jewish bretheren dont eat it, nor Muslims, Hindus, etc…. Thank you Jesus, you are truely the reason for the season. And not trying to be blasphemous if anyone took this that way.

Brian Klawitter wrote:

For ham I prefer:

2 oz Kettle One
a light splash of vermouth
a heavy splash of olive juice
3 olives
Shaken not stirred in a low ball glass

And then wait till I’m called for dinner.

Almost perfect. Ever try Grey Goose?

oldrat wrote:

well I have spent the whole week, trying between here and Rochester, to buy a picnic ham..yes .. its a “lower cut of ham” however.. it is much sweeter then any other ham on the hog.. and the guys from BBQ pitmasters say so.. what its not is pretty.. the leg or shoulder bone is crooked.. and you just can’t carve straight slices of it .. that being said.. pretty and tough isn’t as good as not so pretty and sweet and tasty.. some one tell me where I can buy a Picnic or a shoulder ham this week in either LaCrosse or Rochester.. thanks again for your advise..

Oldrat, all you are really looking for is the shank portion of the ham. My favorite too! Use that terminology and see how u do. 3 distinct types of pork in that there bro! 1+1+1=3. Love them all!

robby wrote:

Almost perfect. Ever try Grey Goose?

Might be time for a new thread…

Goose is good Robby, but it blind taste testes Ketle One and Tito’s (hand made in Austin Tx btw) both came in 1 & 2.

‘Course the two judges were the FW and myself, so they came in 1 and 2 for us.

I prefer Sobieski. The wife requires Ketal One or Grey Goose.

While cooking my spiral ham o was able to season my cast iron pan o used the day before to grill fish.

no the shank portion is not the Picnic.. the shank is still the rear leg. The Picnic is the upper front shoulder. next to the butt, which , is NOT in the rear of the pig, but again in the shoulder.
Q. What’s the difference between a ham butt and ham shank?

A. We get so many cuts of meat from a pig that it takes a lot of names to cover it all. Unfortunately, that also makes it confusing.

A ham comes from the upper rear leg, while a shank would be the section farther down the leg. But some hams are cut to contain a portion of the leg. Shanks also turn up as ham hocks.

The butt, usually called a Boston butt, comes from the front of the pig. It’s actually the upper part of the shoulder. It’s easy to confuse the terms butt and ham. To make it even more confusing, the lower section of the shoulder is sometimes called the arm picnic, a phrase that is sometimes associated with ham.

The shoulder has more fat and connective tissue than the rear leg, making it a great choice for low, slow cooking methods, particularly Carolinas-style barbecue.