Let's Talk BBQ
Recipes => Recipes => Pork Recipes => Topic started by: CDN Smoker on October 20, 2016, 12:00:07 PM
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In the evening I search the internet looking for something new to try and found this "Smoked Honeybaked Ham". It's precooked so not so hard.
(http://i1180.photobucket.com/albums/x412/lmh8/IMG_1753_zpsazictytu.jpg) (http://s1180.photobucket.com/user/lmh8/media/IMG_1753_zpsazictytu.jpg.html)
This is the link to the site where I got the idea.
http://howtobbqright.com/2013/11/17/how-to-smoke-a-honeybaked-ham/
Lots of glaze left over and the sugar blend didn't really stick that good. Need to try something a little different next time
(http://i1180.photobucket.com/albums/x412/lmh8/IMG_1762_zpsuwb33mtn.jpg) (http://s1180.photobucket.com/user/lmh8/media/IMG_1762_zpsuwb33mtn.jpg.html)
All in all it turned out good, sorry no plate shots as I just kept eating it :(
Some other cook projects.
In my quest for the perfect Yorkshire pudding my latest result.
(http://i1180.photobucket.com/albums/x412/lmh8/IMG_1750_zpsovvckyvf.jpg) (http://s1180.photobucket.com/user/lmh8/media/IMG_1750_zpsovvckyvf.jpg.html)
Not bad but I want BIGGER ;D
(http://i1180.photobucket.com/albums/x412/lmh8/IMG_1752_zpsks6kmovz.jpg) (http://s1180.photobucket.com/user/lmh8/media/IMG_1752_zpsks6kmovz.jpg.html)
de Buyer pan
(http://i1180.photobucket.com/albums/x412/lmh8/IMG_1744_zps2r51grmq.jpg) (http://s1180.photobucket.com/user/lmh8/media/IMG_1744_zps2r51grmq.jpg.html)
Removing the bee's wax
(http://i1180.photobucket.com/albums/x412/lmh8/IMG_1745_zpsuraszacj.jpg) (http://s1180.photobucket.com/user/lmh8/media/IMG_1745_zpsuraszacj.jpg.html)
Looks well used
(http://i1180.photobucket.com/albums/x412/lmh8/IMG_1748_zpsdazc3kka.jpg) (http://s1180.photobucket.com/user/lmh8/media/IMG_1748_zpsdazc3kka.jpg.html)
My first egg
(http://i1180.photobucket.com/albums/x412/lmh8/IMG_1749_zpsdxfkqkrw.jpg) (http://s1180.photobucket.com/user/lmh8/media/IMG_1749_zpsdxfkqkrw.jpg.html)
Over all the egg needed some help but did not stick to bad, this should get better over time
Thanks for viewing,
CDN
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Hey Drew,
That ham looks tasty! I happen to have a few slices of rye bread.....not doing anything! :D
Your Yorkshire popovwrs look great!!! Much taller than mine. Oooh those are good!
Congrats on your pan! You are going to absolutely love it more and more! ;)
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Hi Gene,
How I do my Yorkshire
• 4 eggs measured
• Milk to measured eggs
• Flour to measured eggs
• Pinch of salt
Mix using a hand blender, let sit for 30min then strain
I keep this in the fridge. Oven was 450F will go higher next time.
The larger pop over pan helps.
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Ham and pudding look great!!! Don
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Hi Gene,
How I do my Yorkshire
• 4 eggs measured
• Milk to measured eggs
• Flour to measured eggs
• Pinch of salt
Mix using a hand blender, let sit for 30min then strain
I keep this in the fridge. Oven was 450F will go higher next time.
The larger pop over pan helps.
Drew, does the chilled batter go directly from refrigeration to preheated pan?
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Hi Gene,
How I do my Yorkshire
• 4 eggs measured
• Milk to measured eggs
• Flour to measured eggs
• Pinch of salt
Mix using a hand blender, let sit for 30min then strain
I keep this in the fridge. Oven was 450F will go higher next time.
The larger pop over pan helps.
Drew, does the chilled batter go directly from refrigeration to preheated pan?
I'm always experimenting.
It was in the fridge most of the day, I remixed (wife said don't) and back into the fridge for about 20min
Yes from the fridge to a preheated pan with lard in the bottom. The tins were filled and quickly as possible.
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Hi Gene,
How I do my Yorkshire
• 4 eggs measured
• Milk to measured eggs
• Flour to measured eggs
• Pinch of salt
Mix using a hand blender, let sit for 30min then strain
I keep this in the fridge. Oven was 450F will go higher next time.
The larger pop over pan helps.
Drew, does the chilled batter go directly from refrigeration to preheated pan?
I'm always experimenting.
It was in the fridge most of the day, I remixed (wife said don't) and back into the fridge for about 20min
Yes from the fridge to a preheated pan with lard in the bottom. The tins were filled and quickly as possible.
Thanks buddy! When I do this, I hope my results are at least half as good as yours, and i'll be happy!
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looks great from here! I keep putting off doing Yorkshire but may have to do it soon.
I do a root beer glazed ham a couple of times a year and everyone loves it. I'd suggest you give it a try. If interested let me know and I'll post the recipe.
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That Yorkshire pudding is pretty darn respectable, if you ask me! We always do those with the prime rib roast at Christmas time... drown them in some good beef gravy, and I'm in heaven!!! :P :P
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Drew,
Plate me up!! Everything looks good. I need to try some Yorkshire pudding. I have never made any before.
Art
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Looks killer. Regarding your new pan. I did around 7 thin flax seed oil heat-cool cycles. Really changed the color and slickness of the pan.