Hamma Lamma Blamma!!! Double Smoked ham and Cheesy Goodness!

Discussion in 'Pork' started by dirtsailor2003, Jan 5, 2015.

  1. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    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!!!
     
    Last edited: Jan 5, 2015
  2. cmayna

    cmayna Master of the Pit OTBS Member SMF Premier Member

    Good god man!   Now we know who wears the kitchen kilt in your family [​IMG]   That looks wonderful, especially them taters.   Didn't you just finish doing a ham for Turkey day or Xmas?  I bet you were singing "I ham I am"[​IMG]
     
  3. bluewhisper

    bluewhisper Master of the Pit OTBS Member

    Reading this board sure beats working.
     
    luce likes this.
  4. [​IMG]That looks GREAT!

    [​IMG]

    Happy smoken.

    David
     
  5. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    WOW, great meal Case.
     
  6. cmayna

    cmayna Master of the Pit OTBS Member SMF Premier Member

    I really like that glaze idea.   Sure wish I had a Mt Hood near me.
     
  7. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Thanks Craig! I have to say though my wife's a mean cook too! She cooks the sophisticated stuff. I'm just meat and taters!

    The Hood-Crest spreads we get from my Grandma every holiday. Its an assortment of spreads, they come 6  to a box. I use them for enhancing glazes and bbq sauces. You can order them here:

    http://www.muirheadcanning.com/

    If you ever find yourself up in Oregon late summer, the drive around the East side of Mt Hood on Hwy 35 is great. Tons of fruit stands to stop and visit. Very scenic, and on the North end is Hood River, a fun town to visit for a day.
     
  8. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Doesn't it! Can make a guy hungry too!
     
  9. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Thank you David!
     
  10. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Thanks Adam!
     
  11. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member


    Not the greatest photo, but those cheese dripping crackers were so tasty! I don't know why I don't just make those very often. I just forget about them until something like this happens!
     
  12. seenred

    seenred Smoking Guru Group Lead OTBS Member

    Man, everything looked amazing Case! I'm gonna have to try your au grautin recipe for sure...

    Red
     
  13. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Thanks Red!

    The Old Bay Seasoning in the taters really is a nice addition!
     
  14. b-one

    b-one Smoking Guru OTBS Member

    Nice looking meal!
     
  15. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Thank you!!!!
     
  16. welshrarebit

    welshrarebit Master of the Pit

    That looks awesome!!!!

    Points...
     
  17. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Thank you Woody! Next up Char Sui!
     
  18. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    If my wife would let me I'd eat the taters 3 meals a day everyday!!! So good!!!!!
     
  19. inferno12

    inferno12 Newbie

    Holy cow that looks amazing! [​IMG]
     
  20. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Thank you!!!
     

Share This Page