What to do with a whole ham


 
J

Jennifer K

TVWBB Super Fan
A nice neighbor gave us a whole ham for Christmas 2010, and my partner stuck it in the freezer since I was away taking care of my Mom for several months around that time.

It's taking up important freezer space I need to use for my WSM experiments, so I'm thawing it out today and wondering what I can do to improve it.

It's one of those cooked spiral cut supermarket hams I never buy, as I find them kind of "fake" - too salty and wet for my liking. There's a sachet with it, of sweet goo to pour on during baking - probably a good first move is to throw that in the trash.

So, I'm wondering if anyone has improved a ham like this by putting it in the WSM... or if the salty taste would end up getting more concentrated because of drying out. I've thought about soaking it for a few hours first to get some of the salt out, but would that make it even wetter?

I figure I'll have to tie it up with string, if it goes in the WSM, to hold the slices together. They're pretty thick, so it shouldn't fall apart.

I'm planning to get this ham done before I get to work on the beef tongue I've ordered from the butcher.

Any ideas would be very welcome.
 
Do the spirals dry out on the smoker? I always foil in the oven to keep moist. I see you do baste so maybe that keeps it moist. If anybody on the west coast has a Fresh and Easy by them they have a great cherry and pineapple ham glaze.
 
J, Can you believe that Chef Reese Williams left that idea out of his new cookbook, "The Ultimate Turkey Fryer Cookbook"??!!! What an oversight.
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Paul, as long as you don't overcook them they won't come out dry. If you follow the link and run you're WSM @ 225° ( with H20 in the pan) and pull @ 120° they come out perfect IMO.

j, Yea we done a few in a turkey fryer, only take about 10 mins. Talk about some crispy cracklin pig candy yum!

Tim
 
just lightly smoke it & bring it up to the recommended temperature, they turn out awesome with a little smoke.
 
j, Yea we done a few in a turkey fryer, only take about 10 mins. Talk about some crispy cracklin pig candy yum!
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Dang, I guess Jennifer and I can toss out the copyright application we were going to file
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But Tim, its good to see I'm not the only nut job around here that thought that it actually sounded like a good idea. Keep up the good work and let me know what else you drop into 5 gal of bubbling peanut oil.
 
There's a sachet with it, of sweet goo to pour on during baking - probably a good first move is to throw that in the trash.
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Good move that. We had one last Christmas at my sister's Not a fan. As you mentioned, quite salty. I think Clint's got the right idea. A little smoke; don't overcook.
 
Originally posted by Gary H. NJ:
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">There's a sachet with it, of sweet goo to pour on during baking - probably a good first move is to throw that in the trash.
Click to expand...
Good move that. We had one last Christmas at my sister's Not a fan. As you mentioned, quite salty. I think Clint's got the right idea. A little smoke; don't overcook. </div></BLOCKQUOTE>


I take these packets and use em in a flavor brine for bbq chicken. The sweet salty allspicey flavor works good there and is more subtle when mixed with a quart of ice water and a few bay leaves in with a spatchcocked or halved chicken that's wsm bound. But I hate to throw anything away.
 
Originally posted by j biesinger:
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">j, Yea we done a few in a turkey fryer, only take about 10 mins. Talk about some crispy cracklin pig candy yum!
Click to expand...

Dang, I guess Jennifer and I can toss out the copyright application we were going to file
icon_rolleyes.gif


But Tim, its good to see I'm not the only nut job around here that thought that it actually sounded like a good idea. Keep up the good work and let me know what else you drop into 5 gal of bubbling peanut oil. </div></BLOCKQUOTE>

Ha. Cant say I thought up that on my own. Saw a pic of one on a box of some type of accessory for a tkfryer.
Now that was back in 05 or so, I remember havin a talk with my sis ( she lives in Alabama ) and she said thats how they do them for the holidays.
Anyhew, I poked around on the net and found this.

http://www.food.com/recipe/Dee...al-Sliced-Ham-149448

Tim
 
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