Ham is prepped for the smoker with mustard and Meat Church Honey Hot Hog rub. I make my own glaze that uses my apricot jam and pepper jelly as a base with a handful of other secret ingredients.
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That looks great Dave !! and I would bet it would beat the snot out of the stuffed green bell peppers we are having,ugh !!
scrape the meat out of the rice,toss the peppers out of the window and hopefully find enough meat to make a sandwich.
In the home stretch, just added the glaze.
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Anyone know a butcher shop that makes good ham?
In the home stretch, just added the glaze.
Ham? That looks more like an all day sucker without a stick.
Damn that looks good. Apricot you say?
Tom, apricot jam, pepper jelly, Korean BBQ sauce and a couple punches of cayenne pepper.
Plated up. Will be so happy eating ham this week.
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Anyone know a butcher shop that makes good ham?
Thielen’s in Pierz or Little Falls double smoked ham is the best I’ve ever had, and easily defeated the far more expensive Honey Baked Ham sold in the metro in a head to head tasting in my office.
Yours looks great SuperDave btw!
Don’t know why we don’t make it more often.
Dehmers in St Michael has a pretty dang good Double Smoked ham as well!
Thielen’s in Little Falls double smoked ham is the best I’ve ever had,
I always purchased double smoked hams (2 to 3) on my way through every Oct. Last Oct they only had a half when I was there. She suggested I try their Picnic ham last fall. Dang Sam!! I’ll definitely buy that again!
I have a ?. If the ham is smoked and cooked what is the purpose of smoking it again but adding more smoke. Seems to me that buying a uncooked ham and doing it on the smoker would be the correct way but maybe I am missing something.
I have a ?. If the ham is smoked and cooked what is the purpose of smoking it again but adding more smoke. Seems to me that buying a uncooked ham and doing it on the smoker would be the correct way but maybe I am missing something.
Yep, guess you need to try one.
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