Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Pellet Grills and Smokers => Topic started by: smoker pete on March 04, 2013, 01:52:23 PM
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(http://i854.photobucket.com/albums/ab105/papa_peter/Pork/MAKShankHam03032013/HamShank6_zps98e6de11.jpg)
Picked up one of those Ready-To-Eat Butt Portion Hams about a month ago when they were on sale after the holidays. Got close to the 'use by date' so I Hickory smoked it in my MAK 2 Star with a batch of Scalloped Potatoes and baked some No-Knead rolls.
(http://i854.photobucket.com/albums/ab105/papa_peter/Pork/MAKShankHam03032013/9bcc24a9-7191-4ce4-9f75-dd84fc47a0f0_zpsd058bbca.jpg) (http://i854.photobucket.com/albums/ab105/papa_peter/Pork/MAKShankHam03032013/7f0f2d64-31db-4948-8277-afce8a26eb7c_zpse14126a4.jpg)
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Nice butt and taters..the rools look real good..how long on the mak? Did you just use a basic no knead recipe..I have a bunch of them, but I'm finding the I like the rye rolls the best. Pam .☆´¯`•.¸¸. ི♥ྀ.
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I want some butt and taters...please ;)
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Nice butt and taters..the rolls look real good..how long on the mak? Did you just use a basic no knead recipe..I have a bunch of them, but I'm finding the I like the rye rolls the best. Pam .☆´¯`•.¸¸. ི♥ྀ.
Thanks Pam ...
8½ lb Ham (20-25 minutes/lb) at 325ºF. In the MAK for 3½ hours and rested under a foil tent for 30 minutes. The Scalloped Potatoes were in for 3 hours.
Yes, I used a basic No-Knead bread recipe. 3 cups flour, 1¾ tsp salt, ½ tsp rapid rise yeast, and 1½ cups water. (12-18 hours) I used 16 hours. Cut into 8 pieces, formed into a ball, placed on parchment paper for 2nd rising. Covered with flour sack towel for 1½-2 hours to proof. Preheated oven to 450ºF and then heated pizza stone for 30 minutes. Used egg yoke and water to wash the rolls, garnished with salt, and scored the dough with scissors. Slid the parchment paper on the baking stone and baked for 19 minutes (18-20) at 450ºF.
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You sure do make some fine meals Pete. I love cheesy scalloped potatoes and ham
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I could eat that all week. Not much better then ham and tators. Well done!
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ham & taters alway good, yours looks good. I especially like the looks of the rolls!! Don
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Great looking meal. The best part, leftovers! The follow-on meals will be good as the original meal.
Art
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Great looking meal. The best part, leftovers! The follow-on meals will be good as the original meal.
Art
i'm w/ art. ;)
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Great looking meal. The best part, leftovers! The follow-on meals will be good as the original meal.
Art
i'm w/ art. ;)
Me too !!!! Had a Ham sandwich for lunch and tonight we're having leftover Ham, Taters, and a salad ... (http://i854.photobucket.com/albums/ab105/papa_peter/BBQ%20Smoke/miscellaneous/Emoticons/Eat40.jpg)
Half the Ham, Taters, and rolls were shared last night with my Son's Family (http://i854.photobucket.com/albums/ab105/papa_peter/BBQ%20Smoke/miscellaneous/Emoticons/Smile26.jpg) You can only eat so much leftovers (http://i854.photobucket.com/albums/ab105/papa_peter/BBQ%20Smoke/miscellaneous/Emoticons/BigSmile25.jpg)
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Pete, just one question: I've got my plate ready; where does the line form?
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Pete, just one question: I've got my plate ready; where does the line form?
In Ripon, CA ... But Sparky will beat you here cause he's just a few miles West of me ... Everything in California is just a few miles! ;D ;D :D
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Looks really good, and I would bet the sammies are awesome.
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Loos good
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Pete, Those hams are so good smoked like that. What flavor wood do you find works best with that ham. Dee
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Pete, Those hams are so good smoked like that. What flavor wood do you find works best with that ham. Dee
Since it was originally Hickory smoked I used Pacific Pellet Gourmet BBQ Hickory Wood Pellets in my MAK Dee ... I've always used Hickory with Ham but I would think that Apple might be worth trying one of these days. I find that the Butt or Shank Portion Hams work a lot better and are a LOT cheaper $$$ ... Besides, I get to use the bone for a nice Split Pea Soup
(http://i854.photobucket.com/albums/ab105/papa_peter/Pork/MAKShankHam03032013/HamShank1_zpsfd105f02.jpg)