Glögg injected Christmas Ham - with a mustard batter

[Craigar]

Skoal, brutha!

[Henrik]

Yep, ham must come from the rear leg.

[JCGrill]

I think most American hams are from rear leg, the lower thigh of the hog on up to the rear shoulder. So depending on the part of the leg, you get mostly uniformly round (near the top) to a tapered cut (further down). Yours seems a bit smaller in diameter. We have other hams like picnic that come from front legs, but 'ham' typically is the back end.

[JCGrill]

We're pretty big on skol around here.

[JCGrill]

I totally recommend MH's double smoked recipe if this one scares you. I usually do it in an aluminum pan with a mustard glaze, so I can baste every 20 minutes or so.

[Sweaty Paul]

Wowser

[Elton's BBQ]

Yes!

[Red Man]

Henrik The ones I’ve gotten have been a bit rounder with the fat cap going most of the way around instead of just sitting on top.

[Henrik]

Thanks! I'm curious, how different? When I've been in the US I have only bought store prepped ham, ready to eat. Not raw ham.

[Henrik]

Sir, yes sir! Of course. Anything less would be uncivilized ;-)

[Red Man]

That ham looks really good...and quite a bit different than any ham I’ve ever seen.

[Troutman]

I only have one question, can you skol with Glogg ???

[Henrik]

Lol! I can hear that Homer Simpson voice in my head! Turned out darn good.

[Huskee]

Same. Not a big ham guy because I tend to recall the salty boring hams from childhood. There's a world of delicious ham of which I know very little about, and I should change that.

[ssandy_561]

When I read batter I was thinking Deep Fried Ham!

Mmmmmmmm Ham! (With my best Homer Simpson voice)