Honey Smoked Ham Dinner With Sides


 
Cliff Bartlett

Cliff Bartlett

R.I.P. 5/17/2021
All those hams I saw last weekend really gave me a craving to do one too. I had this guy buried in the freezer. Thawed it out and got busy yesterday.



Here are the ingredients for the glaze I used.

[I~originalMG]http://i842.photobucket.com/albums/zz349/sdivecliff/Baked%20Beans%20Throwdown/DSC_2835_zpssu3mcoho.jpg[/IMG]

All glazed.



After glazing I applied a sugar mixture. It consisted of Brown Sugar, Turbinado Sugar, Ground Ginger, Cinnamon, Ground Nutmeg, and Spanish Paprika.



Threw this guy on the lower rack. Small Sirloin Tip for beef dips and sandwiches next week.



About an hour and twenty minutes. Applied more glaze.



Sirloin Tip done. Foiled for another day.



Got the spinach and other stuff ready to go.



Ham at 140 IT.



Doing some mashed sweet potatoes with onion.



Continued......
 
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Grilled some onions to go with the potatoes.



Mushrooms for the spinach.





Few slices.



Plated.



That's it. Thanks for looking.
 
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I think I bought a Cook's Ready-to-cook (not eat) version last year. I don't believe they offer them anymore. Too bad, as it was the best ham I've ever eaten.

Looks good!
 
Some mighty looking food there. I know we have started grilling the onions and what a flavor difference when put on a sandwich. I also tried doing a slice of tomato the other night on the grill when I did up some burgers and she loved it..............
 
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