The hams we get off of the pigs at Public House Produce are
so big that it is a challenge to feast on them in one sitting. And so we lost quite a bit of ours last year
in the freezer, due to freezer burn after a couple of power outages (power in
Alexandria, four miles from the White House, can be surprisingly flaky).
This year I decided not to send the ham out for curing and
used the band saw in the butchering shed to cut it into six pieces. On Saturday, I cooked the first piece on the
backyard smoker.
I figured I could cook it more or less as I would the
shoulder roasts I’ve been doing, with a rub and then indirect heat for a couple
of hours. It worked out, we had some
tasty ham – there is absolutely no similarity to pulled pork in this outcome
despite my using the same cooking method.
I used a bit of cayenne in this rub, just enough for a pleasant bite. The Florida corn is in (there's no comparison to what I get during the summer out in Page County though), so I paired the ham with it and some green beans.
Now my thinking is to do the same thing with the ham next
year, except send out half of it in these smaller cuts for curing and
smoking. I’ll keep the other half in
these small ham roasts.
I’ve still got quite a few of these to cook though – for
now!
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