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Started By
Message
Anyone ever let a ham soak in the crawfish pot?
Posted on 3/24/16 at 7:41 am
Posted on 3/24/16 at 7:41 am
So Im gonna do a sack and then after a few lbs of shrimp, then was thinking after the fires off and the water cools off a little tossing a ham in and letting it soak up a bit. Is this an absurd thought? Has it been done?
7
Posted on 3/24/16 at 7:43 am to mpar98
That sounds almost as good as a rum ham.
Posted on 3/24/16 at 7:48 am to mpar98
quote:No
Is this an absurd thought?
quote:Yes
Has it been done?
Results are meh. Ham is naturally salty, so if you use something like pro boil in the water, it will soak up WAY to much salt. If you just use liquid boil it's ok.
Posted on 3/24/16 at 7:51 am to mpar98
quote:
, then was thinking after the fires off and the water cools off a little tossing a ham in and letting it soak up a bit. Is t
Are you wanting to brine it or cook it? It's not an absurd thought, but could be pretty overwhelming if left too long. I'd do it with the thought of actually cooking it with a sweet rub after a short brine in the crab boil.
This post was edited on 3/24/16 at 7:52 am
Posted on 3/24/16 at 7:53 am to LSUAfro
I think just letting it sit in there until its warmed up, not really cooking it. Just to let it absorb some spice.
Posted on 3/24/16 at 7:56 am to mpar98
It will be extremely salty
Posted on 3/24/16 at 8:19 am to TigerWise
These guys are right, watch out for saltiness
Posted on 3/24/16 at 8:24 am to mpar98
didn't someone mention doing this with a boston butt last year?
Posted on 3/24/16 at 10:22 am to Coater
Do a turkey instead.
Posted on 3/24/16 at 10:27 am to WhoDatTigahsTampa
quote:
Do a turkey instead.
+1 I did one this way and it turned out great.
Posted on 3/24/16 at 10:36 am to mpar98
Pork roast is pretty good
Posted on 3/24/16 at 10:57 am to ThuperThumpin
Pineapple
Posted on 3/24/16 at 11:49 am to mpar98
The purpose of soaking a ham is to draw out some of the salt used in the curing process. The concentration of salt in the crawfish pot will reduce the effectiveness of the soaking at reducing the salt in the ham.
Posted on 3/24/16 at 12:26 pm to BigPerm30
quote:
+1 I did one this way and it turned out great.
How did that work? got it back up to a boil then what?
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