Easter Ham

[Marc B]

Had the pleasure of smoking 4 large "ready to eat" smithfield hams for our yearly church easter breakfast.

Used a small amount of apple and pecan to add a nice little extra smoked flavor. Cook them for about 4 hours until they reached 120, that's all that was needed since they were cooked.

Added a homemade glaze for the last 30 min to coat. They came out really tasty.

 

[Mike Coffman]

Outstanding looking hams Marc!

 

[Michael C.]

WOW! That looks Great!!!!

 

[Morgan C.]

Wow ! Super looking ham!!! We had enchiladas but I was really missing my ham sandwich today!

 

[John Solak]

fantastic looking hams!!

 

[michele p]

That looks awesome!

 

[Jim H.]

Those hams look great, Marc!

 

[Peter Gallagher]

wow! now that's some ham - goodness!

 

[Marc B]

We had planned on having around 125 people show up but had closer to 200.

Also added the menu, diced potatoes and onions, scrambled eggs, homemade blueberry or choc chip pancakes and fresh fruit salad.

We totally ran out, which in one way was a good problem but wished we could have served more.

We'll get it bigger for next year!

 

[Mike P.]

Looks Great Marc and sounds like a very successful cook.

 

[Marc B]

It was great.
Next challenge at the end of the month is a teen rally with we hope about 150 teens.

I have 6 pork loins, each weighing over 7lbs that I'll smoke and slice thin for some slammies. Also doing slaw and calico beans.

Hope it turns out big for us, I'll post some pics.

 

[Joe InJersey]

I've gotta switch churches!

 

[Wolgast]

Sure looks good Marc!

 

[Marc B]

Thanks Wolgast ! Great hearing from you again, hope all is well in Sweden... take care.