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22# Fresh Ham Roast
 Moderated by: WildBill, TasunkaWitko
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 Posted: Sun Dec 27th, 2015 10:48 PM
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olyeller
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Just picked up a fresh ham, weighs 22#. I plan on slashing the skin diamond shaped, slathering it up with salt, coarse ground black pepper and garlic and sticking it in the oven on 300* at midnight, New's Year's Eve. Should be done by 10AM, New Year's Day.

What think you HB Chefs? Sound like a good plan?



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 Posted: Sun Dec 27th, 2015 10:55 PM
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Big Joe
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Only thing I see missing is a map the where it will be resting, So we can come by and critique your method.
LOL, no really that sounds like a plan, a real good one.



 Posted: Sun Dec 27th, 2015 11:10 PM
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Charley



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I think you should invite Barry Sotero to drop by and sample some. But that is just me...



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 Posted: Sun Dec 27th, 2015 11:18 PM
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olyeller
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Big Joe, I'll send the map if you'll bring the Fruitcake.:troll:



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 Posted: Sun Dec 27th, 2015 11:27 PM
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olyeller
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Charley wrote: I think you should invite Barry Sotero to drop by and sample some. But that is just me...
sumpin tells me he wouldn't try it.....:wink:



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 Posted: Mon Dec 28th, 2015 12:26 AM
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mtman714
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What can I bring to dinner, hate coming empty handed. :lol:



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 Posted: Mon Dec 28th, 2015 12:28 AM
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olyeller
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come on mtman, always room at the inn



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 Posted: Mon Dec 28th, 2015 02:05 AM
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BigDog58
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Sounds great olyeller. I'm planning to put a Pork Shoulder in the smoker for next weekend. Being from the South (Originally) I have to have Pork, Greens, Blackeyed Peas and Corn Bread on New Years Day...



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 Posted: Mon Dec 28th, 2015 05:02 AM
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RobertMT
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Glaze it with apple molasses, last 1/2 hour or so and serve with raisin sauce.

Raisin sauce

1/2 cup apple molasses
1 tablespoon cornstarch (to start)
1/4 cup mustard (yellow or brown, your choice)
1-1/2 cups apple cider (or pan drippings with cider added)
1/2 cup raisins or more
2 tablespoons apple cider vinegar
2 tablespoons lemon juice
1/4 teaspoon grated lemon peel
2 tablespoons butter

In a saucepan, combine apple molasses , cornstarch and mustard. Stir in the cider, raisins, vinegar, lemon juice and peel until blended. Bring to a boil; cook and stir for 2 minutes or until thickened (add slurry of corn starch and water, if not thick enough). Stir in butter until melted (separated ham fat from drippings can be subbed). Serve warm over sliced ham.

Apple cider molasses

Bring apple cider to slow boil, reducing it to 1/7th volume, without boiling over or burning. Watch carefully near end. Stores for up to year, use like maple syrup or molasses.

PS you can add mulling spices if desired, remember not to over do it though.



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 Posted: Mon Dec 28th, 2015 04:53 PM
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Big Joe
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BigDog58 wrote:
Sounds great olyeller. I'm planning to put a Pork Shoulder in the smoker for next weekend. Being from the South (Originally) I have to have Pork, Greens, Blackeyed Peas and Corn Bread on New Years Day...

Amen to every thing he said.
I am not superstitious but old habits are hard to break, especially if you don't really want to. LOL



 Posted: Mon Dec 28th, 2015 11:57 PM
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wheezengeezer



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Place a big pan of water in the oven under the meat.You can cook it till the bone will pull out with your fingers.



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