Pics of my Double Smoked Ham


 
V

Vic C

TVWBB Member
I did this today and have to say that it is the best ham that I have ever had. I will be doing this often.

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Which one is the ham? Just kidding Vic, looks the finest. I tried ham for the first time last week with a ready to eat ham. Too salty for me. Next time it'll be a ready to cook ham. Tell me about what you've got there please. The good news was that I work with a fellow who will eat anything. I brought the ham to him and his family liked it
 
Originally posted by Vic C:I followed this recipe except I didn't have any butter pecan extract
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What? And all along I thought everybody had some butter pecan extract laying around the house. Nice looking hams all the same.
 
Are those fresh hams.I used a semi boneless "what does that mean" But it was fresh damn it was good.

What is the difference betwee ham and a butt or shoulder is it the cure
 
Originally posted by dsitterson:
Are those fresh hams.I used a semi boneless "what does that mean" But it was fresh damn it was good.

What is the difference betwee ham and a butt or shoulder is it the cure
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Fresh hams are raw pork rear legs. 'Double-smoked' means buying an already fully smoked/cooked ham and smoking it--or doing the same with a ready-to-cook ham (one that has been cured and smoked but not completely cooked).

Semi-boneless means that the pelvic bone has been removed.


Vic-- Looks great. If you wish, replace the 2 T butter pecan extract and 1 T of the vanilla (keep 1 T vanilla in) with 3 T clarified butter--or do that and, optionally, add 1-2 T caramel (homemade only (it's easy), not storebought). The amaretto provides sufficient nuttiness. Just a thought.

(Any chance I've seen you at the Bally gym on Hospitality across from Home Depot?)
 
Sean S. my pup sure did get some. When he looks at you with his loving eyes it's hard not to give him some.
Kevin, I don't go to Ballys but I have picked up the mail in the boxes that is right out side on the curb for my job.
 
wow! i've never been a big fan of ham, but i may have to give this a go on the wsm! thanks for the pics!
 
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