Gaaaaaalic Peppered Ham with Gaaaaaalic Roasted Potatoes

[Mike Coffman]

I bought a peppered ham during the post-Christmas sale at the local commissary and wasn’t
really sure how I was going to cook it. Froze it until yesterday and decided to try a little
something new with ham. I am going to insert gaaaaalic throughout the ham. Once it gets to
about 120 internal I will start to glaze it with a 50/50 mixture of Blues Hog Tennessee Red
and Original Blues Hog.

Ham is ready to go onto the WSM.

Put onto the WSM at 235 with a few chunks of apple wood and KBB.

Glazed at an internal temp of 120. I also glazed it again at 130 internal but forgot my camera.

Red potatoes were cut up and tossed in olive oil with roasted garlic sea salt, Penzeys Florida Pepper
and some minced garlic. I loosely followed this recipe from Food Network. The potatoes were put
into the oven to cook.

Ham is at 140 internal temp and was pulled off the WSM. Will let rest while the potatoes finish cooking.

Potatoes are done and were sprinkled with a little bit of parsley.

Plated with French cut green beans.

The ham was moist, delicious and had the unique flavor I was looking for. The Blues Hog mixture
was an added bonus and it really played well with the other flavors. I will be doing this one again.
We also won't have to worry about vampires tonight either!

Thanks for looking!

 

[Timothy Hoffman]

Mighty fine looking cook Mike. love the double dose of BH and garlic. I cant wait to try this one!

 

[Tim McCann]

Looks good Mike! Was the garlic mellowed out after the cook?

 

[Paul Kastner]

Interesting way to smoke the ham

 

[Mike Cosgrove]

Thats a great take on ham, bet it tasted great.

 

[Mike Coffman]

Looks good Mike! Was the garlic mellowed out after the cook?

It still had a great garlic flavor, but yes it mellowed some. Definitely tasted like roasted garlic.

 

[Jim S]

Are the Blues Hog products available online? I sure would be interested in buying some since it's not carried up here in our yankee grocery stores.

 

[Rick Body]

That looks good Mike, as I am a big fan of garlic.

How much garlic did you use there? I have tried to use this method of getting garlic into the meat but I guess I didnt use enough. It seemed like only small areas had any garlic flavor, but your slices look like they all had garlic in them.

 

[Mike Coffman]

That looks good Mike, as I am a big fan of garlic.

How much garlic did you use there? I have tried to use this method of getting garlic into the meat but I guess I didnt use enough. It seemed like only small areas had any garlic flavor, but your slices look like they all had garlic in them.

Rick, this was 2 whole cloves that were splintered. I made several incisions about 2 inches apart all over the ham and inserted them. Definitely got enough garlic flavor.
Jim S - I got my Blues Hog online here. There are a couple of BBQ shops in Jacksonville that has the small bottles. I found them after I already ordered online.

 

[Jim Lampe]

OhMyMike! All That Gaaaaaalic Is GOOD FOR YOU! Screw Those Vampires
I'll EET all them Potatoes!!
And that Ham... OMGGREATNESS!
50/50 Blues hog Is the Best! Clever Idea with this use! I LIKE It!
The RUB Blues Hog sells is AWESOME! Try It!

 

[Kim Drana]

Whats up with the garlic this week...it must have been on sale.. Just kidding...roast looks awesome!

 

[Ed M.]

Super looking cook and plate of food, Mike!

 

[John Solak]

That is one great looking ham!!

 

[Tony R]

Beautiful plate!!!

 

[Mike Coffman]

Thanks everyone for your kind comments.

 

[Rolf Jacobsen]

Don't know how I missed this one Mike but I'm definitely going to give it a try. Thanks for this one!

 

[Wolgast]

Perfect! Would love a few slices of that ham.

 

[Bob Correll]

Leave it to you Mike to come up with something different, and mouth watering!
Two thumbs up on the cook, and on your photos!!

 

[Morgan C.]

Wow Mike great looking ham...never seen one or even though about it but sure does look tasty!

 

[Dave O (Alaska)]

very creative. Nice meal!