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Christmas ham
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Club Member
- Dec 2015
- 3056
- NE OK - South of Bonesy
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Traeger BBQ124
Yoder YS480
Chargriller Duo gas/charcoal side-by side
Blackstone 36" griddle
Camp Chef Smoke Vault 24 propane smoker
*current project - 330 gallon offset stickburner in progress*
Personal firearms, home theater, home computing/networking, car audio enthusiast.
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Your ham looks great. I usually do a spiral ham on Christmas Eve but not this year. Wouldn’t you know it I have a bunch of pre surgery testing on Christmas Eve for surgery on the 28th.
I cheat though and use food netting to keep the slices from flopping. Your bourbon, peach, and pecan glaze sounds delicious.
Darn nice looking cook.
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Founding Member
- Aug 2014
- 2177
- Hays, KS
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Green Mountain Grill - Jim Bowie
(I've never regretted having too much grate space).
Weber Genesis Gas grill
Weber Kettle grills x 2
Not doing ham, but, still doing pork. Planning on doing pork spareribs this year with baked beans and coleslaw.
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Sounds purty dang danged "Traditional"
Warm. Fuzzy. Comfortin. Stuff we'uns ALL runnin LOW on, this here year..... to me, reckon I'll be watchin fer my Invite, next year,
If'n yer wantin to go Full Blown, with whatha already got, why, here's my humble offerins:
Loaded Mashed taters (Or Twice Bakes) withcher favourite things, an gravy, (either / both can be instant, an jus dolled up some, from yer spice cabinet...Last edited by Mr. Bones; December 23, 2020, 01:22 AM.
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Ain't nuthin wrong wit dat; Pro Chefs do it alla th time, when they jus wanna eat supper...
Green beans wit some bacon, butter, an onion, garlic, cayenne or fave hot sauce mixed all kinda up in there, reckon ain't never heared nobody outright cussin em, greens, fixed up th same as green beans:butter, bacon onions, garlic, via whatever medium is most convenient, an expeditious...
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Club Member
- May 2020
- 1354
- Massachusetts
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Smokers/Grills:
Camp Chef Smokepro DLX pellet grill
Weber Kettle
Dyna-Glo vertical offset smoker
Favorite whiskey:
Knob Creek Single Barrel Bourbon
Angels Envy Bourbon
Whistle Pig Rye
Everyday sipper:
Jim Beam Black and Wild Turkey Rye 101
Favorite beer:
Coffee Porter or Stouts
Pabst Blue Ribbon and Narragansett for grilling and lawn mowing.
Looks great, I plan on double smoking a ham with a bourbon glaze. Not sure when it will get done, Christmas doesn't fall on my days off so I have to work both Christmas Eve and Christmas day.
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Club Member
- Dec 2018
- 837
- Northeast Iowa, USA, close to WI and MN.
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Warm Morning G3 propane grill, 1970s vintage, https://pitmaster.amazingribs.com/forum/grills-and-smokers/gas/618448-vintage-warm-morning-broilmaster-grill
Weber Genesis II 330 SE, 3-burner propane grill
Hasty Bake Continental charcoal cooker
Smoke Vault 18, propane cabinet smoker
Amazen pellet smoker, https://www.amazenproducts.com/category_s/12.htm
Thermapen, Chef Alarm, https://www.thermoworks.com/
I'm going to double smoke a ham ... maybe today, despite the crappy weather. I want to share a big chunk of it with good neighbors who have had a tough time lately, so it needs to get done a bit early. That peach-pecan-bourbon glaze sounds mighty tasty -- I have some homemade peach butter to use.
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Thanks to all the folks on AR, I still haven't decided what glaze to use. I can't do anything with bourbon because one of my family members is a recovering alcoholic. It's not about the alcohol, but I don't want the flavor to trigger her.
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It is hard to beat Meathead 's apricot glaze
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DavidNorcross - I haven't done a ham in ages. I think I'm scarred from growing up with a Betty Crocker/Good Housekeeping Mom who put canned pineapple rings, maraschino cherries, and cloves on hams. We always had a ham on Easter.
Which begs the question, why do we serve ham on the religious holidays that commemorate The King of The Jews?
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Hi Bkhuna while I have an answer to that question I will refrain due to forum guidelines. Merry Christmas
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I bought my first country ham for this Christmas. I've never had anything but city hams so I'm looking forward to experiencing the difference.
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