|The ham (and 1/4 rack of last year's ribs),|
just getting started on the Big Unit.
The first year we did the butchering, I had the entire ham cured. After it came back from the smokehouse, I broke it down into a couple of large chunks - the hams we get range from 25 to 35 pounds, and it's just Mary and me, so we'll still have leftovers. However, power in Alexandria being what it is, I lost two of the three ham cuts I'd frozen, and I swore I'd manage the meat differently going forward.
|For sauce, I used Jared's competition recipe|
to start, but substituted chipotle in the mix
for a portion of the paprika.
My plan was to roast the ham on the Big Unit in Alexandria, planning about a 4 hour cooking time at between 275 and 300 degrees. I had to transfer from the charcoal side to the gas side in order to recharge the coals, so cooking time stretched out to 4.5 hours. But it finished really well, and I did get some hickory smoke flavor worked into the meat.
To kick it up a notch, I decided to use the competition recipe for sauce that Jared shared with me. This is a top secret recipe that I cannot reprint due to a promise to him. But I will note that I substituted chipotle seasoning for a portion of the paprika - adding a little heat - and used the peach preserves at quantities specified. This is good stuff, if I say so myself.
|The finished meal, with chard and yams.|
So here's to the first roast off of this year's pig, Kevin Bacon. Can't wait for the rest of those cuts - ribs, chops, and shoulder...later this summer.
And still to come: BACON!