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Anybody tried this ham?

Steve H

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Picked this up with thoughts of smoking it for lunch meat. Anyone ever tried this brand?

OI000048.jpg
 

HalfSmoked

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Have had them Steve they are ok in my book slice some think slices and cook on the Webber.

Warren
 

Steve H

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The McCoy's say it's no good.
Sorry, couldn't resist.
Looks like you're our expert on Hatfield hams. Let us know what you think.
Took a second for that to sink in! Good one!
 

gmc2003

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Isn't that a deli ham for sandwiches. It would make a great smoked ham salad.

Just my .02 cents.

Chris
 

smokerjim

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i've had hatfield lot's in my life, not a bad ham but nothing great
 

Sowsage

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Thanks Jim. So, perhaps double smoking it may improve it some.
Why not try something new? Cut in 1" cubes and do some "ham burnt ends".....smoke the cubes for a couple hours then mix with a sauce and back on the smoker. U could use a ham glaze recipe for the sauce mixed with some butter and brown sugar....... maybe some pineapple.. Sorry just thinking outside the box lol!
 

JckDanls 07

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Yup... that's a good candidate for the slicer since it's pretty much a deli ham (boneless).. Trim the skin/previous smoke from it so it will develop your own smoke/skin on it... run through slicer .. vac seal a few days worth in each pack... freeze ...

Also liking the idea of trying some ham burnt ends with a chunk of it ... ya got plenty there to sacrifice some for experimenting with ...
 

Bearcarver

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I've been eating Hatfield most of my life.
It's not bad, but around here the best is a Leidy's Ham, unless you can get ahold of a Double Smoked Ham, by The Bear. :emoji_bear:

I never liked a "Boneless Ham" though---Not enough Fat & tough skin!!

My 2 Piasters,
Bear
 

bill1

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Why not try something new? Cut in 1" cubes and do some "ham burnt ends".....smoke the cubes for a couple hours then mix with a sauce and back on the smoker. U could use a ham glaze recipe for the sauce mixed with some butter and brown sugar....... maybe some pineapple.. Sorry just thinking outside the box lol!
Sheer genius Sowsage!!

I'd make 'em 1/2" cubes so they'll pick up more smoke flavor...increase the surface area-to-volume ratio. And I'd do the initial smoke on a 1/4" grid wire mesh, not pan, so the smoke is fully enveloping each cube. (You could put a pan a couple inches underneath to catch juices but for most processed hams like this I don't think you'll catch much but the water they saturate it with to maximize their profits per pound.)

And for sure on the pineapple in the glaze. The crushed variety. And maybe a little maple syrup. And a little fine ground coffee and pepper, but that's just me.
 

chef jimmyj

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Hatfield is ok. Kunzler is better, found around East Central PA. I don't know its distribution range but the best tasting Boneless Ham in my area is from Sugardale. They are sold whole, portions and Deli Sliced. Sugardale Butt and Shank portion, Ham on the Bone, are great too. You won't be disappointed with any of the preparations suggested...JJ
 

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