Welcome to V8Buick.com.
Results 1 to 13 of 13
  1. #1
    Join Date
    Feb 2002
    Posts
    3,966

    Default Tennessee Smoked hams

    Not exactly auto related, but I picked up a smoked ham in a burlap sack on the way home from Atlanta in Knoxville. My wife has no idea how to prepare it, and threw it in the extra frig. Need some ideas on how to get it from there to my dinner plate. I've had it down there before and it was indescribable.

    Any good ideas or leads from you guys in N.Carolina/Va/Tenn on how to prepare it? I understand it's precooked (smoked?) and just needs to be heated up. Is that right? I assume it needs to be refrigerated after you cut into it. How long will it last? Can we freeze it and get it out for Christmas dinner?
    Aspire to inspire, before you expire.

  2. #2
    Join Date
    Nov 2003
    Location
    West Michigan
    Posts
    781

    Default

    Thank goodness! I was worried this was going to be another post about Dave's pants. Smoked ham ... burlap sack ....

    I'm no Good Ol' Boy, so I eagerly await hearing their take on serving this slab o' pork. But my family used to get a cured, smoked, bone-in, whole pork loin from some specialty butcher in mid-Michigan every year. It was the same deal: ready to eat, just warm and serve.

    I'd suggest pulling it out of the fridge a couple of hours before "cooking," then a 275 degree oven until the innards reach eatin' temperature (maybe 150). Don't overcook, although it would still be better than any ham you've ever had. I guess I'd loosely cover it with foil while in the oven, too. Don't seal it up while heating, and don't sit it in water, either. You're not trying to boil it. To hold it warm, turn oven down to 130 and wrap it tighter.

    Does anyone disagree with this method? I don't want to kill Dave before he reaches the 12s.

    I'd eat it now and mail-order a new one for Christmas instead of freezing this one.
    -- Brian

  3. #3
    Join Date
    Feb 2003
    Location
    Toledo, Ohio
    Posts
    1,549

    Default

    mmmmmmmmmmmmmmmmmmmm I want one.

  4. #4
    Join Date
    Feb 2002
    Posts
    3,966

    Default

    Quote Originally Posted by BlackGold


    I'd eat it now and mail-order a new one for Christmas instead of freezing this one.
    Now that is a very good response. You're allright, Brian, if not a legitimate coon ass or a redneck.
    Aspire to inspire, before you expire.

  5. #5
    Join Date
    May 2002
    Location
    Lee's Summit, MO
    Posts
    1,442

    Default

    Hey Dave,

    We always used to cut some slices off and brown it in the skillet. A little sugar added to carmalize it and you will be eating that whole thing before you know it. Smoked ham and fried apples,mmmm! Where is the nearest Cracker Barrel?
    Snarl Softly And Carry A Big Stick!
    1969 Hurst/Olds
    Rusty Small

    Metro member of the Hillbilly Racing Team!!!!!

  6. #6
    Join Date
    Feb 2002
    Location
    Knox, PA
    Posts
    574

    Default making me hungry

    I'd cut a hunk off of it, place it in a crock pot, add some water and cabbage, let it slow cook for about 4 hours, add some potatoes, let it go for another hour or so and then chow down

    Of course you could always make ham and bean soup out of it and give yourself a 24 hour head start before inviting the in-laws over
    While I can't run with the Big Dog's I'm not afraid to get off the porch
    '69-1/2 6bbl Road Runner - The Silver Slug 3941# 13.342@104.77 PSMCDR
    3972# 12.955@105.94 FAST E-TOWN
    '74 Dodge Challenger Rallye 360 - 14.73 Pure Stock

  7. #7
    Join Date
    Oct 2002
    Location
    Saint Paul Indiana
    Posts
    807

    Default you may laugh but..

    When you put it in the oven in your pan add a can of coke. this will help it to stay juicey and also make it very tender.
    Troy
    Troy Acton

    BPG # 1536

    1971 GS Stage1 4-speed
    1988 Mustang LX 5.0 5-speed T-Roof Original owner

    Previous cars:
    1972 GS455 Convertible Red/White top and interior
    1970 QQ GSX #202 non-stage 4-spd. 30,449 original miles!
    1970 Stage 1
    1972 Stage 1 ZZ (Flame Orange)
    1968 Coronet R/T 440 Red/White int.

  8. #8
    Join Date
    Feb 2002
    Posts
    3,966

    Default

    All good ideas. This thing's big enough, I'll probably try a few of them. My wife's not into this stuff, so plenty for me and the dogs. Thanks.
    Aspire to inspire, before you expire.

  9. #9
    Join Date
    Nov 2003
    Location
    West Michigan
    Posts
    781

    Default

    Man, I almost forgot the most important part:

    My favorite glaze for ham involves taking the drippings, adding Southern Comfort (mmmmmmm) and a little honey. Reduce it over the stove until it's good and syrupy. Pour over ham just before serving.
    -- Brian

  10. #10
    Join Date
    Feb 2002
    Posts
    647

    Default

    This is Rob's wife. In my experience, those type of hams are precooked but still need to be cooked for quite a while. I cook it slow in a roaster in the oven all night long, like on 180* with a little bit of water in the pan (or Coke like someone said). Those hams are also usually very, very salty. I would soak that thing before you cook it in water for at least 24 hours to get out some of the salt. We soaked two big hams from a hog my uncle had butchered this summer for a day and a night and then smoked it on a smoker and it was still extremely salty. It is all how you like it. If you like it salty don't soak it for as long. I like salty and soaking it for a day and night was still salty for me. If you want it sweet, soak it and then put a glaze on it of brown sugar and butter and cook it all day. Continue to reapply more glaze throughout the day. Hope this is helpful. Also you can freeze your leftovers for Christmas. We freeze everything around here. It won't be as good as fresh but still good, as long as you seal it up tight so it doesn't have a freezer taste.
    Hillbilly Racing Team
    Home of the obese Yenko Camaro: currently testing a prototype 3-piece camshaft...inquire for pricing!

  11. #11
    Join Date
    Oct 2002
    Location
    Averill Park, NY
    Posts
    151

    Default

    Hey this is great. I've never read a thread like this on V8Buick before. I'm getting reeeeealy hungry!

  12. #12
    Join Date
    Feb 2002
    Posts
    3,966

    Default

    Quote Originally Posted by Chevy454
    This is Rob's wife. In my experience, those type of hams are precooked but still need to be cooked for quite a while. I cook it slow in a roaster in the oven all night long, like on 180* with a little bit of water in the pan (or Coke like someone said). Those hams are also usually very, very salty. I would soak that thing before you cook it in water for at least 24 hours to get out some of the salt. We soaked two big hams from a hog my uncle had butchered this summer for a day and a night and then smoked it on a smoker and it was still extremely salty. It is all how you like it. If you like it salty don't soak it for as long. I like salty and soaking it for a day and night was still salty for me. If you want it sweet, soak it and then put a glaze on it of brown sugar and butter and cook it all day. Continue to reapply more glaze throughout the day. Hope this is helpful. Also you can freeze your leftovers for Christmas. We freeze everything around here. It won't be as good as fresh but still good, as long as you seal it up tight so it doesn't have a freezer taste.
    That's a Print! Thanks.
    Aspire to inspire, before you expire.

  13. #13
    Join Date
    Feb 2002
    Posts
    3,966

    Default Should have bought two of them

    1st hunk is soaking now to reduce the salty thanks to you guys (and Mrs. Rob). My Lab and Golden Retriever really were at their best behavior while we were dissecting it. Obviously have to separate the bone section into two halves to keep them happy.

    You're right, it is really salty, and also needs some more cooking (at least for old worn down teeth like mine (Yes, Casey, they're still mine).
    Aspire to inspire, before you expire.

 

 

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •  
Back to top