Mangalitsa!

[Mosca]

Whenever I read that, I hear The Clash singing, "Oh, oh, Sandinista!"

Anyhow. I made a glaze with pineapple juice, brown sugar, and Jamaican jerk seasoning. Scored the outside and painted the glaze on, then painted every 20 minutes thereafter. I used the oven at 350* instead of the BGE because the game was on and I didn’t want to run outside to baste it every 20 minutes. Cooked to 160* internal. The pictures tell the rest.

This is the best ham I’ve ever eaten. It’s not even close.

[FireMan]

I can say it’s one of the purdiest hams I ever did see!

[tbob4]

I agree!

[smokenoob]

My wife is a ham, so your ham takes second place, noice job!

[Mr. Bones]

I've been a FCC licensed 'Ham' fer over 20 years...

[RonB]

And we all know you like to ham it up - Mr. Bones

[Mr. Bones]

With Beans, Brother!

RonB

[bbqLuv]

My wife may be the ham but I'm the Ham Bone. All good hams need a . . . oh, never mind.

[JCBBQ]

Wow! Pineapple 🍍 and Jerk seasoning - what a great idea! Looks so good.

[HawkerXP]

Very nice!

[Panhead John]

That’s definitely one of the best looking hams I’ve …ever….seen! Great job Mosca!

[efincoop]

Looks gorgeous! I best its tasted as good as it looks

[Mosca]

Just a note, 160* was probably a bit high. It’s still spectacular. Other sources say that it would be okay to pull it at 135-140.

[Mosca]

Eric2662 I got it from Allen Brothers. Would you agree, though, that even cooked to 160* it is incredibly delicious?

I will definitely get this ham again. And I will cook it to 135*-140*.

[Eric2662]

Mosca Without a doubt it was one of the most flavorful hams I've ever tasted! Im curious to try Mangalitsa ribs now. I want to see how they stack up against some of the other heritage breeds I've had.

[Sweaty Paul]

Was this a pre-cooked ham? It looks positively spectacular!

[Greygoose]

Oh,,,,,,WOW,,,,,
looks outstanding,,,

[DaveD]

Looks amazing! Where did you get your ham, what was the "starting material"? This looks like something definitely worth trying.

[Mosca]

I got it at Allen Brothers, last spring, and held it in the freezer until last week. It’s a Mangalitsa ham: https://www.dartagnan.com/mangalica-...tage-pork.html . It’s seasonal in a way I don’t remember right now; sometimes you can get it, and sometimes you can’t.

This is by far the best ham I’ve ever eaten. The meat is deeply flavorful, and the skin is crackly and fatty. It’s beautiful.

Here’s more: https://modernfarmer.com/2014/03/mee...obe-beef-pork/

[DaveD]

Thanks much for that info! Then my question becomes, in your view, how much of the greatness do you ascribe to the inherent quality of the ham, and how much to the way you prepared it? If one can even make such a distinction. No pressure.

[Mosca]

It’s the ham. I’ve made hams before. This is different. Look at it; it looks like brisket, it’s that deep red. If anything, I overcooked it, and it’s still outrageous. I can’t stop picking at it. It’s sliced up in a bag in the fridge. I had a ham omelet for breakfast, a ham sandwich for lunch, and ham for dinner. I’m having ham tomorrow. It’s like ham brisket, with ham brisket burnt ends.

[jstrause]

Looks amazing. I've had Mangalitsa pork chops from a local farm and it was hands down the most delicious pork chop I've ever had in my life.

[JCBBQ]

Those pics inspired me. I picked up a spiral ham at Costco and some jerk and pineapple juice. Looking forward to this.

[Panhead John]

I’m thinking we’ll need a video afterwards, describing how you "pulled your pork" off the grill. 🤓

[JCBBQ]

Panhead John I’ll have to bang one out soon. Lol

[Texas Larry]

This looks and sounds delicious!

[Troutman]

Man how did I miss that one, outstanding piece a work there Mosca