Very excited for Easter....

[DanG123]

Told the mother-in-law I'd be doing a ham.... She doesn't know it's gonna be long-smoked Picnic Ham...
I know dad-in-law will love it :)

I'll report back later with photos........

 

[clifish]

Nice we are spinning a duck on the kettle for Easter. Make sure you post up cook pics!

 

[gmc2003]

Sounds good.

Chris

 

[sawhorseray]

Just double smoking a Cooks 9lb ham, beans and slaw. Stocking up leftovers for shoulder surgery, I have a month and the press is on! RAY

 

[DRKsmoking]

Sounds like a good plan

watching

David

 

[negolien]

double smoked ham sounds good they are .87 a lb here :<) . I seen hey grill hey has a couple really nice recipes

 

[JLeonard]

My plans for Easter…. Double smoked ham ( Bearcarver style), Dutch Wicked baked beans (mom loves them), the corn salad I saw on here, and mom is making her potato salad (best in the world). And she’s doing some dessert.
Jim

 

[sawhorseray]

double smoked ham sounds good they are .87 a lb here :<) . I seen hey grill hey has a couple really nice recipes

I paid 99¢lb, grabbed three. I score them with a sheetrock knife and smoke the ham on the kettle, chimney full of coals, Vortex with wood chunks. I don't get all fancy, baste a couple times with pure maple syrup near the end, pull at 150º, 10 minute rest. Always a nice smoke flavor and juicy, love the ham sannys and split pea soup that follows. RAY

 

[SmokinEdge]

I glaze them with apricot jam mixed with soy sauce and garlic for the glaze. Waiting for your results.

 

[sawhorseray]

I glaze them with apricot jam mixed with soy sauce and garlic for the glaze. Waiting for your results.

My AZ buddy SecondHandSmoker always did a apricot jam-whisky glaze on hams, game hens too. Stu was the best at this stuff. I haven't been able to contact him via this forum, email, or personnel phone call for over six weeks. We talked every day via PM or email, I'm thinking Stu is no longer with us, more than concerned, things do happen. RAY

 

[SmokinEdge]

My AZ buddy SecondHandSmoker always did a apricot jam-whisky glaze on hams, game hens too. Stu was the best at this stuff. I haven't been able to contact him via this forum, email, or personnel phone call for over six weeks. We talked every day via PM or email, I'm thinking Stu is no longer with us, more than concerned, things do happen. RAY

Dang, I hope that’s not the case. Don’t need to lose anymore members.

But the fruit glaze is absolutely exceptional.

 

[TNJAKE]

My AZ buddy SecondHandSmoker always did a apricot jam-whisky glaze on hams, game hens too. Stu was the best at this stuff. I haven't been able to contact him via this forum, email, or personnel phone call for over six weeks. We talked every day via PM or email, I'm thinking Stu is no longer with us, more than concerned, things do happen. RAY

Stu is a good friend of mine as well. Hope all is okay

 

[DanG123]

okay... the hock is prepped - and the alarm is set.

next photos will be dinner!

 

[bauchjw]

Great start!

 

[DanG123]

about 7 hours 250F med/high smoke.......

it's tented and resting.....

Happy Easter to all!!

 

[bauchjw]

Great meal! Looking like a great Easter at your home!

 

[jaxgatorz]

Looks great !!

 

[DRKsmoking]

Now i'm ready for supper. Great job

David