Had a spiral sliced ham in the fridge that did not happen for Easter, having read
Bearcarver
write up on this I wanted to try it.
Got a spiral ham, no rub used but a bit of crushed black/white/red pepper no other pre-treatment
Used a wire rack in a foil pan and into the smoker. I used the MES @ 270 with a 12" tube of cherry pellets so I would not have to baby sit all day.
We had a busy day today, opened the pool on Tuesday, it was 61 degrees but very clean. Today was final vacuum so we could go in later.
Chugging along in the smoker, basting it in the juice's occasionally.
Time for a dip, got some cold ones to ease the pain of all the work.
My favorite view from inside the pool, up to 84 deg (heater) bounced back and forth from the 97 deg hot tub and the pool.
Pulled @142 deg
Bonnie made a red bean and corn salad with fresh cilantro, basil and red wine vinegar for a pop.
She also made fresh green beans sautéed with garlic, oil and toasted slivered almonds, we try not to use any canned veggies if we don't have too.
Plated up with Dijon and some honey mustard.
This was a really awesome, economical meal that I will be doing again. I opted out of using any glaze as it did not need it and did not want to add any additional sugar to the meal. The smoke flavor was great. We even got 5 additional meals from the left overs.
Bearcarver
write up on this I wanted to try it.Got a spiral ham, no rub used but a bit of crushed black/white/red pepper no other pre-treatment
Used a wire rack in a foil pan and into the smoker. I used the MES @ 270 with a 12" tube of cherry pellets so I would not have to baby sit all day.
We had a busy day today, opened the pool on Tuesday, it was 61 degrees but very clean. Today was final vacuum so we could go in later.
Chugging along in the smoker, basting it in the juice's occasionally.
Time for a dip, got some cold ones to ease the pain of all the work.
My favorite view from inside the pool, up to 84 deg (heater) bounced back and forth from the 97 deg hot tub and the pool.
Pulled @142 deg
Bonnie made a red bean and corn salad with fresh cilantro, basil and red wine vinegar for a pop.
She also made fresh green beans sautéed with garlic, oil and toasted slivered almonds, we try not to use any canned veggies if we don't have too.
Plated up with Dijon and some honey mustard.
This was a really awesome, economical meal that I will be doing again. I opted out of using any glaze as it did not need it and did not want to add any additional sugar to the meal. The smoke flavor was great. We even got 5 additional meals from the left overs.
