Wednesday, April 26, 2017

Smoked Ham on the Oklahoma Joe

Mr. Grisham has outdone himself smoking hams on the Oklahoma Joe grill at the river. We have more cooking apparatuses than anyone I know. He had been looking over smoker/grills for some time and kept going back this particular model. Of course, each one has to be tested before we cook for anyone else. We have smoked and grilled numerous meats and both agree this one is definitely the best one by far. (well, tied with a nice grilled steak!) We were getting everything together for Easter dinner this year and I realized I had never posted how our recipe for smoked ham on the blog. I clearly remembered snapping a few pics with my cell phone and thought I had. (These pictures do not do the taste of this ham justice!) Turns out I shared to my Man, That Stuff is Good timeline on Facebook. He smoked this shank portion ham for my birthday weekend and it was very well received!

Andy used about 5 lbs. of charcoal to get this going. He added hickory wood throughout and kept the smoker at a steady 300 degrees.
 My country cook went all high tech with this digital thermometer.
He went low-tech and comfirmed the final temp check. It took 2-1/2 hours on 300 degrees steady to reach am internal temp of 160 degrees. The ham was ready to wrap and go have some fun!
We fixed a stuffed cabbage and it too was amazing!
Andy double wrapped up the ham and let it go for another 2-1/2 hours while we were out fishing.
We loosened the foil and let it rest a bit before slicing. It was absolutely delicious!

This smoked picnic ham was amazing this past Easter weekend! It went down well with potato salad, green beans, macaroni and cheese and yeasty rolls. Alli and Aydan enjoyed searching for Easter eggs around the cabin and down the 71 steps to the dock and worked up an appetite for some good food!

1 comment:

  1. It looks so delicious, craving to have it, I believe it will be as good in taste as it looks. Thank you for sharing it with us and keep posting such nice posts,

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