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Smoked Ham and hashbrown casserole

post #1 of 17
Thread Starter 
I decided to do a smoked ham and just had to have hashbrown casserole with it. I started by rubbing the ham with yellow mustard and then hit it with liberal amount's of Jeff's rub.

I made a platter out of tinfoil to stop the juice's from dripping into my grill.

I decided to use my kettle grill instead of firing up the uds. I choose hickory for my smoke. I used a full chimney of briquette's (Is winter so all the stores around here quit carrying lump mad.gif)

Onto the grill with it and the first of to smoke pouches.

As soon as the ham was on I turned my attention to the casserole

This casserole is awesome!!

1 bag hashbrowns
1 500 ml container sour cream
2 cans condensed mushroom soup
2 tbls butter
1 large block cheddar or marble cheese

Mix all ingredients together reserving half of the cheese for topping. Put this mixture into a 9 X 14 casserole pan and top with remaining cheese. Bake in oven at 375 for around two hours.

The ham turned out wonderfully juicey and had a fantastic flavour.

Keep in mind this meal is not waistline friendly. So my wife say's add a side of veggies the fiber will help to digest. Hope you all try this and enjoy. Thanks for checking out my post.
post #2 of 17
Looks great there. Thanks for sharing. PDT_Armataz_01_37.gif
post #3 of 17
Love the casserole, great lookin ham also!
post #4 of 17
Nice combo on this smoke...
post #5 of 17
Looks like a great meal, casserole and ham were both perfect!
post #6 of 17
Looks great and I love the hashbrowns. Great job and thanks for sharing.
post #7 of 17
GREAT JOB, share a few more details on the ham...

You bought a precooked one?... how long did it take at what temp...

I mean it looks so good I might start one as soon as you reply!!!!
post #8 of 17
Very nice smoke there Dennis. I also like your combonation on this smoke but I not sure you needed the vegis.
post #9 of 17
Nice job Dennis, The ham looks great and the casserole sounds real good, I'll have to give it a try.
post #10 of 17
Looks and sounds great. I Saved your tater recipe to try.I can't wait.
post #11 of 17
Looks Delicious...PDT_Armataz_01_37.gif
post #12 of 17
The only hashbowns I could find in a bag are small cubes. Are they the ones to use? When I eat hashbrown patties they are made of shredded potatoes. Iwant to do it right , should I go to other stores? What kind did you use?
post #13 of 17

Looks good and questions

Ham looks great. Mmmm pork.

I'm doing my first for Xmas. I bought a fresh slab o meat (7lbs.) I'm brining it now. How big was your ham? Was it fresh or predone? If fresh, how long were you on da smoke? I'm guessing this is going to take about 6 hours (will be great to match the turkey I'm doing for Xmas as well) but would love anyone's guidance.

post #14 of 17
good grief, that looks good, especially for a winters day!

points for that - i am getting warmed up just by looking at it.
post #15 of 17
Thread Starter 
Yes it was pre-cook. I smoked it with hickory for around 3 hours at 250. Is an awesome meal enjoy.
post #16 of 17
Thread Starter 
Use the small cubes shredded don't work to well in this recipe
post #17 of 17
looks good Dennis..if you can find some pecan to smoke that ham with you wont go back to hickory at least not for a ham !!!
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