Hurley's Gold

Twice smoked ham

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  • bigwheel

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    Oct 19, 2018
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    56C37C63-B4F7-4FB1-B3AC-1E78E196910F.jpeg
    Found a pretty good looking half spiral sliced fully cooked honey ham marked way down at Kroger a few days ago. Decided to heat it up and glaze it in my trusty Brinkmann electric with pee can smoke.
    Lynx Defense
     

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    bigwheel

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    Oct 19, 2018
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    Just hit it with the enclosed glaze packet. Trying to get it to 140 within half an hour or so.
     

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    bigwheel

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    Oct 19, 2018
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    Gotcha. Might wished I had skipped that glaze too when it comes time for ham and eggs in da moaning. I will know next time. Thanks
    Myself I never use the glaze on a ham. Don't like that sugar burning if I fry slices for breakfast. Don't need the extra salt & sugar. Just really don't like the sweet in the various ways I used up a ham.
     

    bigwheel

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    Well keep up the good work Sir! I don’t mind following any kinda rabbit trail the dogs sniff out myself. Thanks for the schooling on that factoid. lol
     

    mp_tx

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    Aug 21, 2009
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    Gotcha. Might wished I had skipped that glaze too when it comes time for ham and eggs in da moaning. I will know next time. Thanks

    It’s easy to cut the glaze crust off before frying without much waste. Kinda like cutting crust off sandwich.

    Love the double smoked hams.


    Sent from my iPad using Tapatalk
     

    bigwheel

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    Oct 19, 2018
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    Fort Worth
    Ive always have pretty good fortune with those things. This one was not one of my finest efforts. The spiral cut made the slices prone to dry out a bit and I prob kept the temps too low on the little smoker. I shoulda added my special heat retaining barrel down over the top of it. Then it was saltier than it should be. I think it was just a cheesy old cheap ham. I would be mad it it hadnt been marked down to half price. Its edible is about all I can say for it. If I had known it was that salty I woulda seethed it a bit to desalt it as with a country ham.
     

    bigwheel

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    Oct 19, 2018
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    Well having tested out the various hypothesis on how to unsalty a dry cured country ham the best advice I ever got come from a smart guy from Ole Miss..who say slice how ever much you want to eat and cover it with water in a skillet and boil it for a while. Dump off the water and add a pat or two of butter and fry it up. That works pretty darned good. Now this cheap Kroger city slicker ham shoulnt have been salty enough to need that..but had I known..I coulda done it like that. The only thing that saved me being mad is the Warden said she thought it was ok. When Mama is happy everybody is happy was we know.
     
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