So Taut, what's the best way to cook a ham in your opinion? I just did one in Rootbeer, and transferred to the grill with hickory smoke. Do you have any good ones?
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Originally posted by chronoaug
Honey Baked Ham Co? I think the headquarters is somewhere nearby in mass. If so, i'd love a nice ham for the holidays.
thats where i was going hehe
Honey Baked Ham Co? I think the headquarters is somewhere nearby in mass. If so, i'd love a nice ham for the holidays.
thats where i was going hehe
Originally posted by SLZmonster
Hillshire Farms VP?
Remember that time when that hooker OD'ed and you left her in the alley?
...Hillshire Farms rembers.
Hillshire Farms VP?
Remember that time when that hooker OD'ed and you left her in the alley?
...Hillshire Farms rembers.
boomer82
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Originally posted by kalkmanc
Taut should definitely tell us...would be fantastic advertising tbh..
..i will switch brands just because of this thread.
Same. I have no allegiance to any particular brand of meat other than what tastes good, so I'd be willing to give taut some business!
Taut should definitely tell us...would be fantastic advertising tbh..
..i will switch brands just because of this thread.
Same. I have no allegiance to any particular brand of meat other than what tastes good, so I'd be willing to give taut some business!
Originally posted by boomer82
Same. I have no allegiance to any particular brand of meat other than what tastes good, so I'd be willing to give taut some business!
At the very least give em out as Christmas gifts to the In-laws. It'd give us something to talk about.
I play football with the VP of this company.
Same. I have no allegiance to any particular brand of meat other than what tastes good, so I'd be willing to give taut some business!
At the very least give em out as Christmas gifts to the In-laws. It'd give us something to talk about.
I play football with the VP of this company.
tautology
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Originally posted by Dirty Mo Posse
If you are the inventor of this I may just kiss you on the mouth!!
Seriously!!!
http://www.bakonvodka.com/
DMP
Ironically, I did actually suggest this to the guys at Hangar1 (St Ives Spirits) a few years ago.
They should have taken me up on it
If you are the inventor of this I may just kiss you on the mouth!!
Seriously!!!
http://www.bakonvodka.com/
DMP
Ironically, I did actually suggest this to the guys at Hangar1 (St Ives Spirits) a few years ago.
They should have taken me up on it
tautology
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Originally posted by DONKEIDIC
So Taut, what's the best way to cook a ham in your opinion? I just did one in Rootbeer, and transferred to the grill with hickory smoke. Do you have any good ones?
Actually I prefer to just bake a ham long and slow (which renders the fat nicely) in a covered dutch oven, or in a large pan covered with foil, and with no particular adornment.
The key is to use a very high quality ham
If you have a smoker, I would recommend getting a fresh ham (meaning a pork leg...the "ham" is actually the term used in the industry to refer to the rear leg of the hog...and the Butt is actually the shoulder. Don't get me started about bone-in butts, rigid boners and bone-in loins) and packing it in salt for a week or two (with some herbs like rosemary, celery powder and garlic perhaps) to cure it, then smoking it for 12-20 hours or so.
If you want a good glaze, I would recommend brandy, cinnamon, nutmeg and brown sugar with some butter. Also, orange juice, applejuice, brown sugar and honey is pretty good.
If you are going to grill it, hickory or cherrywood is a great choice
So Taut, what's the best way to cook a ham in your opinion? I just did one in Rootbeer, and transferred to the grill with hickory smoke. Do you have any good ones?
Actually I prefer to just bake a ham long and slow (which renders the fat nicely) in a covered dutch oven, or in a large pan covered with foil, and with no particular adornment.
The key is to use a very high quality ham
If you have a smoker, I would recommend getting a fresh ham (meaning a pork leg...the "ham" is actually the term used in the industry to refer to the rear leg of the hog...and the Butt is actually the shoulder. Don't get me started about bone-in butts, rigid boners and bone-in loins
) and packing it in salt for a week or two (with some herbs like rosemary, celery powder and garlic perhaps) to cure it, then smoking it for 12-20 hours or so.If you want a good glaze, I would recommend brandy, cinnamon, nutmeg and brown sugar with some butter. Also, orange juice, applejuice, brown sugar and honey is pretty good.
If you are going to grill it, hickory or cherrywood is a great choice
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