I had a ham hanging out in the freezer that I picked up around Christmas on sale. Hickory smoked "half ham" Decided that a double smoked ham was in order . The weather was perfect f or cold smoking so I thew it in the GOSM with the 12" AMNTS loaded with apple wood. I cold smoked the ham for 3 hours, then I turned the heat on to get the meat warmed up. I also added a glaze for the last 45 minutes. Total smoke time 5 hours. Cant have ham without old rotten taters so I whipped up a batch of Old Bay Au Gratin Taters. So how about some photos!
Start of the cold smoke. I ran the AMNTS right in the GOSM, for the full smoke effect. While the ham was cold smoking I prepped the Au Gratin tatters. I peel them and soak them in ice water, then slice them about 1/8" thick and then soak the slices in ice water. I change out the water a few times.
While the taters were soaking I sauteed up a leek and some minced garlic. This gets added to the cheese sauce.
Leeks and garlic sauteed in olive oil with salt and pepper
Simple cheese sauce with sauteed leeks and garlic added. I like my taters super cheesy and super creamy so I make a big batch of sauce. This is for 8 sliced taters.
6 tbsp melted butter
6 tbsp flour
3 cup milk
4 cups grated Tillamook cheddar
grated Parmesan (enough to coat each layer
Cracked black pepper and old Bay seasoning to taste. I like lots of flavor so I add a bunch of Old Bay
Melt butter. Over medium heat whisk in flour to create a rue. Once the rue is golden brown whisk in milk. Increase heat to medium high continue to whisk until the sauce thickens and is bubbly. Whisk in cheese one cup at a time. Remove from heat add sauteed leeks and garlic.
Grease up a casserole dish (I used Pam). Spoon enough sauce to coat the bottom of the dish, then add a layer of tater slices. Top that with Parmesan cheese, add a layer of sauce and repeat until you run out of taters and sauce. Top layer should be sauce, then dust that with Parmesan and Old Bay Seasoning.
Place in 350° oven for 1- 1 1/2 hours. Mine always take longer because I have more taters. Its a good idea to place the casserole on a foil lined cookie sheet, or if you forget, place one on the rack below. This thing will get gooey drippy goodness everywhere!
Ready for the oven!
Better get a pan under there!
Check out the yummy cheese crackers below!
Oh Cheesy Goodness!!!!
Steamed asparagus is always good with Ham and cheesy goodness taters!
Okay lets talk glaze. Used the Hood-Crest spiced peach fruit spread mixed with half a large can of crushed pineapple. Added red chili pepper flakes, tablespoon and a table spoon of chipotle powder. The spice part of the peach spread is like what you'd find in applesauce. The added heat complimented the sweet perfectly. I simmered this until is was reduced by half. I out this on the ham for the last 45 minutes of the smoke.
Enjoy!!!
Start of the cold smoke. I ran the AMNTS right in the GOSM, for the full smoke effect. While the ham was cold smoking I prepped the Au Gratin tatters. I peel them and soak them in ice water, then slice them about 1/8" thick and then soak the slices in ice water. I change out the water a few times.
While the taters were soaking I sauteed up a leek and some minced garlic. This gets added to the cheese sauce.
Leeks and garlic sauteed in olive oil with salt and pepper
Simple cheese sauce with sauteed leeks and garlic added. I like my taters super cheesy and super creamy so I make a big batch of sauce. This is for 8 sliced taters.
6 tbsp melted butter
6 tbsp flour
3 cup milk
4 cups grated Tillamook cheddar
grated Parmesan (enough to coat each layer
Cracked black pepper and old Bay seasoning to taste. I like lots of flavor so I add a bunch of Old Bay
Melt butter. Over medium heat whisk in flour to create a rue. Once the rue is golden brown whisk in milk. Increase heat to medium high continue to whisk until the sauce thickens and is bubbly. Whisk in cheese one cup at a time. Remove from heat add sauteed leeks and garlic.
Grease up a casserole dish (I used Pam). Spoon enough sauce to coat the bottom of the dish, then add a layer of tater slices. Top that with Parmesan cheese, add a layer of sauce and repeat until you run out of taters and sauce. Top layer should be sauce, then dust that with Parmesan and Old Bay Seasoning.
Place in 350° oven for 1- 1 1/2 hours. Mine always take longer because I have more taters. Its a good idea to place the casserole on a foil lined cookie sheet, or if you forget, place one on the rack below. This thing will get gooey drippy goodness everywhere!
Ready for the oven!
Better get a pan under there!
Check out the yummy cheese crackers below!
Oh Cheesy Goodness!!!!
Steamed asparagus is always good with Ham and cheesy goodness taters!
Okay lets talk glaze. Used the Hood-Crest spiced peach fruit spread mixed with half a large can of crushed pineapple. Added red chili pepper flakes, tablespoon and a table spoon of chipotle powder. The spice part of the peach spread is like what you'd find in applesauce. The added heat complimented the sweet perfectly. I simmered this until is was reduced by half. I out this on the ham for the last 45 minutes of the smoke.
Enjoy!!!
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