- Oct 25, 2015
- 13
- 12
New here but would like to share a recipe we made up and have been using for some time now. The ham is from a nice buck shot during Missouri rifle this year. It was aged a week in the garage fridge then vacuumed sealed and frozen. I smoked it to medium rare because family was here or I would have taken it off when rare. We put several slices vertically in the ham but not completely through. Each is stuffed with a garlic clove, rosemary, and fatty bacon. The ham is then covered with the rest of the bacon. This one smoked at about 150 for five hours then I bumped it up to about 175-200 to finish it. People were making funny noises when they ate it and swarmed on it with a saltshaker around noon Christmas so it was a success. Made a good beef stew later and there was enough for one more meal. We save the bacon of other meals.
