It was a fresh ham, that I brined for 10 days in the fridge. Smoked over applewood, I started glazing the ham the last hour of cooking with a glaze of : 1/4 cup mustard, 1/4 cup honey, 2 Tbls. OJ, and a tablespoon of a good fine ground steak seasoning. ( I use a seasoning i mix myself).
drumking - 12/29/2008 7:03 PM Does anyone on here know where Mooseknuckle lives? Wonder what he would do if we just dropped in on him un-announced? emoGeezer
Dickie, we could just look for the biggest crowd of people in the area that don't have police cars or firetrucks swarming around, this would be the place. You might locate his residence by driving around town with your nose out the window sampling the air. I can't believe he isn't going to share, it is a big ham.</p>
there ought to be rules about putting pictures,with no samples on this forum.who do i need to complain to. emoHungry emoHungry emoHungry emoHungry emoTongue emoTongue emoTongue emoTongue emoTongue
<font face="comic sans ms,sand" color="#ff0033" size="4">Dang, Moose.....you know how to put a hurt on someone...... you done flung a craven on me.......loooks goooooooood.....FA emoApplause emoApplause </font>
I always read the recipe section with dread...makes me hungry AND jealous! emoLaugh ...this thread may be the one that puts me ove the edge ...MAN!! thaz one fine lookin' ham! emoThumbsup emoToast emoWorthy