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Author Topic: Ham on the PBC!  (Read 5357 times)

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Offline drholly

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Re: Ham on the PBC!
« Reply #14 on: October 28, 2013, 10:11:43 PM »
BTW it was delicious. I love a grilled ham, and this had a smoky / charcoal taste that was perfect.
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Offline pz

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Re: Ham on the PBC!
« Reply #15 on: October 28, 2013, 10:28:35 PM »
My goodness that looks delicious!
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Offline Pam Gould

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Re: Ham on the PBC!
« Reply #16 on: October 29, 2013, 05:44:16 AM »
Quote from: HighOnSmoke on October 16, 2013, 07:33:41 PM
Quote from: Pam Gould on October 16, 2013, 05:26:39 PM
I make peach/jalapeno.. absolutely fabulous on any pork, chicken, ham and Philadelphia cream cheese.  .☆´¯`•.¸¸. ི♥ྀ

Pam will you share the recipe? Thanks!

Mike
Mike any peach jelly recipe will do, just add jalapenos to it. I added a bunch for more kick. I buy frozen peaches from GFS and make up 5 lb at a time then can them. Strawberry wasn't real good, raspberry should be fine, but the peach really grabbed me. I use it as a last minute glaze on ham and pork, but just poured over a warm brick of Philly is fabulous.  Pam
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Offline Hub

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Re: Ham on the PBC!
« Reply #17 on: October 29, 2013, 07:48:11 AM »
I want to try an uncooked ham in my PBC soon.  A few weeks ago I cooked a bunch of them in commercial ovens for a big crowd and they turned out well.  They are still on sale for $1.99 per lb. locally and I think a couple from the PBC will be delicious with the added "charcoaliness". 

Hub
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Offline Pit Barrel Cooker Co.

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Re: Ham on the PBC!
« Reply #18 on: October 29, 2013, 12:58:59 PM »
DRHolly- Great cook and great pics! Thanks for sharing!
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Offline drholly

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Re: Ham on the PBC!
« Reply #19 on: October 29, 2013, 11:36:18 PM »
What to do with a bunch of leftover reserved ham?

SOUP!

I made some ham / potato soup with the reserved ham from last night's cook. Pretty simple:
  • Chopped some onions, celery, and carrots - tossed in a soup pot with some butter and salt to start cooking down
  • Chopped some taters - I had some golden Yukons on hand - just scrubbed - didn't peel
  • Chopped a cup or two of the PBC cooked ham from last night
  • Once the veg was cooked / crisp added the taters and ham along with a couple / three cups of chicken stock
  • Added some FS&B and brought to a boil - then reduced heat to keep a simmer for about 40 minutes
  • Made a simple roux - 5 TBS butter and 5TBS flour - added 2 C milk slowly and cooked, stirring constantly till thick
  • Added the roux to the soup and mixed till thickened
  • Served with fresh home made bread and salad

The soup had a great smoky / charcoaly taste from the ham ... very nice...  ;D



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You can't catch a fish if you don't get a line wet...
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