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.
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.
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...
Last edited by Mr. Bones; December 23, 2020, 07:42 PM.
Reason: tipoes
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.
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.
Got my ham in the Hasty Bake a couple of hours ago, but !!!whoo boy!!! the wind is fierce today -- 20-35 mph. I'm going to end up using about twice the charcoal briquettes that I'd use on a calm day. But the ham looks delicious so far -- hope my mouth agrees with my eyes!
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.
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?
Last edited by Mr. Bones; December 23, 2020, 01:22 AM.
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