Old prague ham


 
D

Daum

TVWBB Super Fan
Hey Guys-

Just got back from a trip to Prague. While there by the Astronomical clock they had rotisserie ham over some wood, looked similar to:

Old_Prague_Ham_Roasting_on_fire.jpg


Anyways - we decided to try it and it was actually amazingly good. I want to try to recreate it, but not sure how. Was thinking of just using charcoal with a fresh ham on my rotiserrie on the performer. Has anyone had this before or done something similar? Any idea what wood they may use? Would of been smart to ask them while I was there!

Anyways the ham itself was incredible so hopefully will be able to recreate it!

Thanks,
Daum
 
Daum said:
I want to try to recreate it, but not sure how. Was thinking of just using charcoal with a fresh ham on my rotiserrie on the performer. Has anyone had this before or done something similar? Any idea what wood they may use?
Click to expand...
I cook lots of stuff over burning wood in my 18" WSM, I use Oak and that's what looks like they're using in your picture. In your performer, you would need to a small bed of charcoal and put wood pieces on the charcoal to get the flame. You'll need to use small pieces of wood, otherwise your flame will make too much contact with your cook

If you have a WSM, then you have more than enough room to use wood the same size in your picture or even bigger (I often go bigger)

Great photo, I bet it was great tasting
 
I do have a wsm by my rotisserie won't fit in it. I'll have to see about getting some oak, I just have pecan, hickory and apple chunks. I'll see if HD has any oak chunks\chips.

Daum
 
Pecan or hickory would work just as well I would think.

Hopefully member Mildo, from Prague, will see this and can add insight into how it's done.
 
Would like to do one on my Santa Maria grill.

IMGP7965.JPG



I did find this:
.. "Prague ham," a ham brined with its skin and bones in pepper, coriander, and bay leaves and smoked over a beech wood fire, giving it a salty, smoky taste.

link won't work though, found on Google books.
 
Prague ham (Pražská šunka), it is brine cured (3 - 4 weeks), fully cooked and beechwood-smoked. Final product you can for cooking or eating cold. You eaten Prague ham warmed over beechwood, Daum. I'm glad you liked it;)
 
This is a dumb question (I'm good for dumb questions) What's beach wood? Is it what it seems, drift wood that's washed ashore after being out in the ocean for a time?
 
I was there a few weeks ago and had some of that ham. I have a few pics on my phone. I asked and was told it was Oak wood. Very delicious - served with a couple slices rye bread and a beer (I added some yellow mustard).
 
I did not get a chance, but my boss had stories about that stuff. I did get to try a Donner Kebob. Yum! Also spent some time at Beer Geek and the Black Angel's. Beer geek is a great beer bar and Black Angel's has some wonderful cocktails!
 
Mildo said:
Have you tried this too?

FB_IMG_1445284541590.jpg


Trdlo, good sweet stuff.
Click to expand...


I did try that several times, really good. Also had plenty of beer and did the beer spa. Everything was awesome. It was also interesting that there was a pour of beer which was more or less all foam, never hard heard of that before.

I'll have to see what I can do to recreate that ham, may just do a first try with a fresh ham and pecan maybe. Then will mve up to the brining.

Daum
 
Well first attempt at this was had. Kate and I didn't have our brains turned on Saturday when we stumbled across a fresh ham. Thinking "hey this is probably already cured" was not even though, just assumed. So we picked it up, quickly invited people over for that night to give it a run on the rotisserie. I will be the first to say this assumption was completely incorrect.

That said, the end result was actually pretty good, it just wasn't what we were expecting. We injected the meat with a salt/sugar brine about 1 hour before throwing it onto the rotisserie and then about 3/4 of the way through put diced red potatoes beneath it in the fat drippings. Here are some pictures from it:

In the package from RD, ~23 pounds:

p2EqZsP.jpg


Scored:
7Dw135E.jpg


After about 45 minutes on the rotisserie around 310 degrees with chunks of pecan:
NYrb4ag.jpg


After ~4.5 hours on it with finishing it at around 425 degrees:
JTAwBaR.jpg


People quickly attacked the cracklins:
U5AQz2K.jpg


So much that before I could carve it there were no more:
amflStR.jpg


The taters, everyone absolutely loved these:
YVO36v1.jpg



I didn't get any fully plated ones or nice carved shots but here is one partial cut up:
jdFONkW.jpg


Overall the it turned out well, but was definitely just a pork loin and not the ham we were hoping for. We'll be trying this again soon but brining it first so we actually end up with ham and not a pork roast. We'll be for sure doing another round of potatoes but a ton more.

Daum
 
Last edited:
Doh fixed, google use to let you direclty link to the photo but seems they fixed the authentication issue there.
 
You must log in or register to reply here.

 

Back
Top