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re: I’m in CHARGE of the Holiday Ham.
Posted on 11/14/18 at 4:52 pm to AncientTiger
Posted on 11/14/18 at 4:52 pm to AncientTiger
I just came across this stuff while looking one one of my distributors list. I have never tried it but it sounds good and they say its good on ham too.
Creole Delicacies Praline Topping Sauce
Creole Delicacies Praline Topping Sauce
2
Posted on 11/15/18 at 9:12 am to NOLAGT
Cure 81, bone in, spiral sliced.........that is all!
Posted on 11/15/18 at 9:42 am to NOLAGT
Posted on 11/15/18 at 10:07 am to AncientTiger
Am I the only person here who does their ham from scratch? Curing a fresh ham is not all that hard. It's also juicier since you're cooking the ham once instead of twice.
Posted on 11/15/18 at 10:26 am to AncientTiger
Let me help you..
Get the honey baked spiral cut ham... glaze it as much as you can with the mix and extra brown sugar.
Put in smoker and start drinking beer
When its hot and the glaze is running everywhere (about 3hrs) pull it out and serve.
The attendees will sing your praises and you will drunkenly sing along
WIN WIN
Get the honey baked spiral cut ham... glaze it as much as you can with the mix and extra brown sugar.
Put in smoker and start drinking beer
When its hot and the glaze is running everywhere (about 3hrs) pull it out and serve.
The attendees will sing your praises and you will drunkenly sing along
WIN WIN
This post was edited on 11/15/18 at 10:28 am
Posted on 11/15/18 at 10:33 am to Sailorjerry
Spiral sliced Cure 81, cover with black pepper and smoke low and slow for another hour or two. No glaze.
Posted on 11/15/18 at 2:51 pm to AncientTiger
Posted on 11/15/18 at 3:38 pm to Shepherd
quote:
I absolutely stand corrected. I just looked them up and my jaw hit the floor. New respect for people that give them as gifts.
Yea I mean that place is printing money based on prices.
$32 for a cake
Posted on 11/15/18 at 3:41 pm to AncientTiger
inject ham with Tony's honey prauline injector juice
score ham
rub outside with yellow mustard
sprinkle liberally with cajun/tony's seaconing
food processor, 1 cup brown sugar and 1/2 cup chopped pecans, press this mixture over the cajun seasoning layer
baste with the glorious sweet, salty pan drippings often until 185 deg in center
score ham
rub outside with yellow mustard
sprinkle liberally with cajun/tony's seaconing
food processor, 1 cup brown sugar and 1/2 cup chopped pecans, press this mixture over the cajun seasoning layer
baste with the glorious sweet, salty pan drippings often until 185 deg in center
Posted on 11/16/18 at 11:01 am to cuyahoga tiger
Get an EZ Ham from Reeves, put on glaze from packet, put in paper bag in oven for time it tells you, Done.
Posted on 11/16/18 at 11:20 am to Amblin
Picked this up at Costco today:
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