SMOKED HAM

[Bruce]

Buy a small egg, bring it home and mount it in the bow of your 240!

 

[Glassman]

Mel

you have my address.




I did have a Black Forest ham sammie for lunch today....

 

[txav8r]

The shipping is what kills you! At least from here to Hawaii and back, especially heavy stuff! I ship a box every year and this years box weight 65.5 pounds. You can imagine what a double walled dish pack is size wise, 18"x18"x30" @65.5#'s. That would hold a small egg for sure! The house we rent has a nice gasser, but what a great thing to enjoy a stogie, good wines, and lull the afternoon and evening away doing a long cook here...

 

[Bruce]

Do you rent the same house every year? Maybe you could work out a deal with the owner to add an egg to the furnishings. But I thought you could take it as luggage with your credentials.

 

[txav8r]

Uh, credentials? We BUY tickets to avoid the pitfalls of non rev travel to and from a prime destination. We have been bumped more times than I care to remember. We will be getting on our flight even if it or the previous cancels, one way or another, they have to get us there!

Second year to rent this house. We have rented at the condo down the street about 4 times, it is right on the black sand beach. Beautiful, but the accommodations at this house are spectacular! The Lanai is 40' long and about 10' deep on the outside, which is below and in front of the screened in lanai that is 40' long by 10' deep, which is in front of the living/kitchen which is solid glass doors which is 40' long by God only knows how deep. That is the view from any bedroom/kitchen/breakfast/dining/living/lanai/yard/or hammock! Oh, the outdoor shower has the same view...but the bay might have a different view if I am showering!

 

[txav8r]

They keep it pretty nice, but not likely they will add an egg or anything eggstravagant. The location is a million dollar place and they probably struggle to keep from renting it out and just want to live there. But like all places like that, you have to have deep pockets to keep them...the tax man sees $$$ there.

 

[txav8r]

Well, best laid plans...can't find a non spiral cut whole ham...

 

[txav8r]

Stand by...may have one!

 

[txav8r]

Bought a ham, not big, could t find any bigger than a cooked hickory smoked shank at 11.5#.

 

[txav8r]

Which side down on smoker?

 

[Bruce]

Looks like the right kind of ham.

Put it in the smoker like it sits in your cart.

 

[txav8r]

been on the egg since about 8am. Averaged 175 the first hour, and 205 second hour. She is running at 208 currently and I am afraid to damper it down much more. My intake damper is less than 1/4" open and the daisy wheel cover is completely close with the eyelets open a little over 1/8". It had climbed to 216 and now down to 207, and that is a slow drop over about an hour. I have put the fire out before trying to damper it down too much.

I slathered the ham in a thick mustard/karo/molasses and then rubbed it with Amazing ribs formula for Memphis Dust. I am hoping to get 20 hours out of the cook and get that fall off the bone texture @Bruce . I am kind of thinking that I will FTC (foil/towel/styrofoam cooler) for a few hours and then open and shred. I think the more manageable way to get it to Maui is to be frozen. And when I reheat, I will do so in the baggie with some coke poured in the baggie for moisture and reconstituting as it reheats in big pan of water at about 190 degrees for an hour. I will keep about 4 sandwiches worth of ham out for the airplane, and the rest in the onboard cooler we take...A 9 can AO Cooler!

Do you think that is a pretty good plan @Bruce ? I think trying to carry warm will give me more problems, or keeping cold without being frozen will add to the issues too. I can actually use the frozen ham as my ice in the cooler.

 

[Bruce]

My only change would be that I suggest leaving the shredding until time to eat. It will retain more moisture in larger chunks.

 

[txav8r]

Good idea. What is your favorite way to make sandwiches? I haven't ever done a pulled ham sandwich, usually just carved ham, and that would be a few slices of ham, on bread with mustard, slice of cheddar or swiss, and maybe lettuce/tomato/dill pickle/onion. We will forego the veggies on the plane probably and just do packets of mustard and maybe some relish if I can find some in the terminal. I would love to take some Sticky Pig BBQ sauce but getting this through security will be the issue.

 

[Bruce]

I doubt you will want BBQ sauce. The ham will look like pulled pork but it will taste like ham.

 

[txav8r]

Sticky Pig really isn't a bbq type sauce, it is for pork. But...your right, ham isn't really something you put sauce on IMO either.

 

[txav8r]

Maybe take some pita pockets and stuff with ham, cheese, and slaw?

 

[txav8r]

I have to say I am a little concerned about being dry @Bruce . If I leave this thing on for 20 hours at 200F, the internal temp will reach 200F. Yours reached 175F for sure, which is 30 degrees above a done temp of 145 for ham. I won't be able to bring the temp down below the 200, so I may pull it off at around 175 and put it in the oven for the remainder of the hours at 175. 175 is overdone for ham as 200 certainly is, and I know the goal is fall off the bone, but does that get too dry? Help to calm a wavering soul here!

 

[Bruce]

You will be fine. I smoked them at higher temps before I bought an electric smoker.

 

[txav8r]

Ah ha! An electric smoker! That is very stable I am sure!