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The Accidental ham ??!!

Ok Friends by request , here is the case of     “The Accidental Ham?”   a Meat Mystery!

The Accidental Ham
The Accidental Ham

It was a day like any other day , I was looking for supper ideas, as usual I asked the boys what they would like for dinner? The usual answer was yelled out from the farthest corners of the house “FOOD”. After much contemplation and a limited selection in the freezer it was decided that I would BBQ a picnic roast for dinner and make it taste like ribs. Now onto prepping the roast and warming up the smoker .

Now my plan was to fire up the pellet smoker and get her up to 150*F while I wash and rub the roast ready for smoking. Very Important to always wash your meat in cold water ,mostly to remove the band saw residue off that happens at the bone when cutting and you never know who touched it ! So I’ve taken a frozen roast, washed it ,now what?  On the side of one of my bottles of rub it says to mix some with olive oil and make paste style rub, why not? But instead of Olive oil I used butter. Creaming together 1/3 cup of butter with 2 tablespoons of rub make a paste and brush on the frozen roast till evenly covered, then quickly place it in your smoker.

Butter-Rub paste
Butter-Rub paste

After leaving the roast undisturbed for about an hour, basting was in order , used up the last of the butter-rub. Oh boy! What do I do now, for the next basting ? Make it Taste like Ribs ! echoing through my head. BBQ sauce that’s the answer, but we all know you cant put BBQ sauce on to soon or the sugar in the sauce burns! (insert light bulb here) The brine pump , of course I’m going to inject BBQ sauce into the roast while she smokes. Straight out of the bottle the sauce was a tad thick for my pump, dilution was needed. A few drops of liquid smoke , a dash of  Worcestershire sauce and just enough water that it flowed easily in and out of the brine pump.

Brine Pump
Brine Pump

Sauce injections took place every 1/2 hour for the next 2 hours, its time to turn up the heat and cook the roast through. Here comes the twist , while I’m outside working on the “rib like” tasting roast , the boys get called away and my wife has to go to a meeting. Crap! no point in cooking a roast for one, I turned the smoker off and let it cool down ,lid closed, with the roast to be wrapped up for the next evening when everybody was home for dinner.

Now all the clues have been laid out , can you tell me when the roast became ham ?

Roasting Day
Roasting Day

It was roasting day when we discovered our rib like roast was more like ham from the aroma coming out of the oven, while it was being slow roasted. The aroma was so overpowering that the boys instantly wanted dumplings to go with the “ham” I was cooking. Ham & Dumplings have been a family favorite since I was a kid. As it turned out it was a very nice Ham & Dumpling dinner .

Did you figure it out ? When did the roast become ham ? Lets look at the clues: the roast is covered in butter-rub, its in a smoker for 3 hours injected with BBQ sauce, then wrapped and stored till next evening. How do we make Ham is the answer . Its all there ! The accidental curing of the roast took place when the rub(contains salt) and the BBQ sauce(contains sugar and nitrates) interacted. Giving smoke and time did the rest . Best damn “Accidental Ham” I’ve ever made.

Till Tomorrow, Good Smoking

Eldon

 

 

 

 

 

 

 

 

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