Spiced Ham with Homegrown Hot Peppers

bmudd14474

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• Sep 15, 2011

• #21

Dan that looks GREAT. Thanks for taking the time and sharing it with us.

 

pops6927

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• Sep 15, 2011

• #22

If you'd laid it out flat and coated it with your peppers and seasonings first, then rolled up and netted, it'd be a dead ringer for Capicola (Capocollo, capicollo  or capicolla  or coppa)  which is a dry-cured and/or fermented pork shoulder meat sliced thin; very good job!  One of the most requested top tier meats in the deli, esp. in NY!  Brings back the memories!  Hmmmm, don't even know if you could find any here in Texas!  I'll have to look once they let me drive again!

 

daveomak

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• Sep 15, 2011

• #23

Dan, evening.... Genius... Pure genius... I really like it... Another of my "to-do" things...Dave

 

DanMcG

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• Sep 16, 2011

• #24

Thanks for the idea Pops!  Would you lay it out by following the muscle seams or with a knife?

Real glad to see you up and around so soon. Welcome back even if you weren't go very long.

 

smokinpappa

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• Sep 16, 2011

• #25

It looks like Italian Cappacolla.I'll have to give it a try love cappacolla. Smokinpappa

 

andrew82

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• Sep 16, 2011

• #26

Looks like honey baked ham...

 

exhaustedspark

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• Sep 21, 2011

• #27

The hungarian pepper did you just rub it on with the cure and did you do any injection???

It looks real good.

Karl

 

DanMcG

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• Sep 21, 2011

• #28

I did the basic cure as a dry cure then the day before I cooked it,  I rubbed on the pepper dry also. got one going now with all added at the same time, should be ready this weekend

 

solaryellow

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• Sep 21, 2011

• #29

That looks incredible Dan! Not sure how I missed this thread.

 

exhaustedspark

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• Sep 21, 2011

• #30

Thanx Dan

Looking forward to trying it with some Dried Habenaro.

Karl

 

pops6927

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• Sep 21, 2011

• #31

Probably a combination of both; seam it out until you get to a whole muscle group that you'd want to split to keep it even.  As I remember, capicola had the peppers and spices rolled up into it like a swiss roll plus coated on the outside; that's the way all the little shops that produced all the fantastic Italian pastries and deli meats prepared it in Utica, NY.  My boss was straight from the old country and would tell volumes about how these were made 'back when he was a boy in Italy'!  We'd go to visit stores and always ended up in an true, old-country Italian restaurant for dinner - minimum 7 course meals... ohhhh..... sooo good!  There was also one in Massena, NY he'd take me to... Violi's if I remember correctly.... old world Italian...  all the things I'm not supposed to eat...lol!  And on Oneida St. in Utica.... Fellatico's... made all their own sausages and pastas and sold them uncooked, I'd finish at Oneida St. store and go across the street and pick up dinner, it'd be unthawed by the time I got home (90 - 120 min drive) and we'd heat'n'serve!  That was in the 80's tho, don't even know if they're still there. 
 

DanMcG said:

Thanks for the idea Pops!  Would you lay it out by following the muscle seams or with a knife?

Real glad to see you up and around so soon. Welcome back even if you weren't go very long.

Click to expand...

 

Last edited: Sep 21, 2011

DanMcG

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• Sep 21, 2011

• #32

I got one in the frig that I rolled out Pops. After you mentioned it I thought I'd give it a shot. plus it should be cured in a couple days being only an inch thick.

Here's some teaser-view till I get it cooked;

The victim

Roller out as a swiss roll. Thanks for the terminology Pop's. never heard it before.

Rubbed down and starting to roll back up.

Damn that pretty much spoils my next weekend thread, stay tune for the results