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What a ham....
Posted on 11/23/14 at 11:24 am
Posted on 11/23/14 at 11:24 am
I have to share, sorry no pics, my ham experience yesterday. Bought a shank portion ham, about 10 pounds, the fully cooked, smoked variety in most groceries store. Mine happened to be the Sugardale brand. Injected that bad boy with 3/4 bottle of Tony's Honey Praline. Rubbed outside with yellow mustard and rubbed generously with cajun seasoning (I had Tone's brand on hand). Put 2 cups brown sugar and 1 cup pecans in food processor and made a course ground rub that went on heavily over the cajun seasoning rub.
325 deg, 2.25 hours, basting with the heavenly, syrupy, salty, slightly spicy, pan drippings during the last 30/45 minutes.
The finished product was solid gold I tell you. The contrast in flavor (cane syrup honey type sweet, salty, spicy) and textures (moist inner ham with the nutty sweet crust/glaze) was spot on.
Do with it as you wish.
325 deg, 2.25 hours, basting with the heavenly, syrupy, salty, slightly spicy, pan drippings during the last 30/45 minutes.
The finished product was solid gold I tell you. The contrast in flavor (cane syrup honey type sweet, salty, spicy) and textures (moist inner ham with the nutty sweet crust/glaze) was spot on.
Do with it as you wish.
This post was edited on 11/23/14 at 11:27 am
Posted on 11/23/14 at 11:36 am to cuyahoga tiger
quote:
I have to share, sorry no pics,
Posted on 11/23/14 at 11:45 am to KosmoCramer
sorry cramer...although I see a follow up appearance for Thanksgiving and perhaps some pictures
Posted on 11/23/14 at 2:03 pm to cuyahoga tiger
man, that sounds great...makes me want to do that for thanksgiving...
Posted on 11/23/14 at 2:05 pm to cuyahoga tiger
This is like reading a porn script
It does sound tasty though.
It does sound tasty though.
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