Easter Ham

I made ham on Easter Sunday this past weekend.

I'm pretty sure this is the best double smoked ham I've ever made.

To be honest, it blows my mind how fast Easter came and went this year. It seems like Lent was hardly anything.

By the way, I gave up coffee for Lent. Not really a religious thing. I'm pretty sure God doesn't care if I drink coffee at all.

I sort of just wanted to prove to myself that I could still do it.

But ... this blog post isn't about my lack of coffee ... It's about my Easter Ham.

 

Smoked Mac and Cheese with Ham

I've mentioned before on this blog many times that my family really loves Smoked Mac and Cheese.

I never follow the recipe exactly, but it is based on what I have in my original Smoked Mac and Cheese blog post.

I made some Smoked Mac and Cheese a couple weeks ago.

Usually, I add bacon, but this time, part of the reason I made it was to use up the ham that I had vacuum sealed and frozen from last Easter Ham I made.

Other than replacing the bacon with ham, I didn't really make any major modifications.

It turned out awesome. I really liked the ham in the dish, although it really is difficult to beat bacon.

Here are some pictures:

Easter Ham

As I mentioned in Easter Saturday Ribeye Roast, I made the mistake of asking my kid what he wanted for Easter dinner.

His answer was "Ham".

I guess the good news is that I've cooked enough "Double Smoked" Hams over the years that I've pretty much have it down.

Basically I follow the "recipe" that I used for the 2019 Easter Ham and the Christmas of 2018 Double Smoked Ham.

The only real difference this time was that I did the actual cooking on the Weber Kettle.

Just as I did last time, I created a glaze. The ingredients were a little different, but it was the same idea.

I Bought Another Weber Kettle

Last year, I proudly announced that "I Bought a Weber Kettle". If you spend any time at all on my blog, you know that I use it a lot (see Sheppy's Blog: Weber Kettle).

I love it. Literally the only thing I think that I would change from time to time with the Weber Kettle is that I wish it were a little bigger. Honestly, it really only pops up when I smoke a brisket, but it is something I consider from time to time.

My son is graduating from High School this year, and I also thought I would need extra capacity to make more meat as part of his graduation party.

So ... for awhile I had been on the lookout for a 26 inch Weber Kettle either on sale or "like new" on various online market places.

Easter Ham

You may remember that I (double) smoked a ham around Christmas.

The ham turned out good. Not great.

My wife (aka the SheppyBrew Beer Model) really liked that the ham didn't take up oven space, which helped with the cooking logistics.... one less thing to have to coordinate in the oven.

So for Easter, she told me that I was making the meat for the holiday meal.

I was leaning towards Rib Roast ... as it was on sale at my local grocery store, but the kids both really wanted ham.

Silly kids.

So, I ended up making another Double Smoked Ham.

One of the things I thought last time was that I didn't give the ham enough time on the smoker. Because it was a pre-cooked ham, getting to a "safe" internal temperature wasn't as big of an issue. But, the smoked flavor just didn't seem as developed as I thought it should.

So, this time, I gave myself significantly more time for the smoking.

Double Smoked Ham

Happy New Year!

Recently, we had a couple of Christmas Dinners that had to be prepared.

We had some family over to the house on the 23rd, and decided to do a Christmas dinner for them.

The kids wanted a ham.

We decided to cook it on the smoker. I had never done a ham before, and it provided extra oven space for other things.

To make things easier, we decided that I might as well just do a pre-cooked spiral cut ham.

As luck would have it, I had come across a recipe ... How To Smoke A Honeybaked Ham.