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Hey yall, my wife bought me a Carolina Pride Semi-Boneless Ham water added it weighs 7lbs. I usually just smoke it @ 220 until it gets to 160 170. What I was wondering was does anybody have any suggestions to make it better. Thanks to all. P.S. It is cured with water, sugar, salt, sodium erythorbate, sodium nitrite. If that helps.
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Weber 22.5 kettle
Smokin in the Smokies
Here's to swimmin with bowlegged women.
Jerry -
Is it a fully cooked Ham??
BearVietnam Vet---9th Inf. Div. Mekong Delta (1969)
Easy to follow Step By Steps: Pulled Cured Boston Butt Ham and Buckboard Bacon--Smoked Salmon-- Bacon-On-A-Stick--Bacon (Extra Smokey)--Boneless Cured & Smoked Pork Chops & CB--Canadian Bacon & Dried Beef--Ham Twins (Double Smoked)--Double Smoked Hams X 4--Bear Logs (All Beef--Unstuffed)--Smoked Bear Loaf (All Beef-Mild Hot)--Prime Rib (My Best ever)--Another Prime Rib--Chucky (Pulled Beef)--Twin Chuckies--Pork and Beef Spares--Rare Beef (for Sammies)--Raspberry Chiffon Pie---
Mom & 4 Cub litter---Potter County, PA:
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In God I trust- All others pay cash...Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning wattsComment
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Fishermanlawncare,Originally posted by Bearcarver View Post
Rich says it's fully cooked, so if that's the case, check this out !!
http://www.smoked-meat.com/forum/showthread.php?t=21317
BearVietnam Vet---9th Inf. Div. Mekong Delta (1969)
Easy to follow Step By Steps: Pulled Cured Boston Butt Ham and Buckboard Bacon--Smoked Salmon-- Bacon-On-A-Stick--Bacon (Extra Smokey)--Boneless Cured & Smoked Pork Chops & CB--Canadian Bacon & Dried Beef--Ham Twins (Double Smoked)--Double Smoked Hams X 4--Bear Logs (All Beef--Unstuffed)--Smoked Bear Loaf (All Beef-Mild Hot)--Prime Rib (My Best ever)--Another Prime Rib--Chucky (Pulled Beef)--Twin Chuckies--Pork and Beef Spares--Rare Beef (for Sammies)--Raspberry Chiffon Pie---
Mom & 4 Cub litter---Potter County, PA:
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Soooo, this is buggin me. What in the sam blue hell is a semi bonless ham? Either it has a bone in it or not!
Mark
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"Likes smokey old pool rooms, clear mountain mornins. Little warm puppies, children and girls of the night"?
Smoked-Meat Certified Sausage Head!Comment
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It has half a bone I think? I dunno. Kinda like being a little pregnant I think.Originally posted by Mark R View PostSoooo, this is buggin me. What in the sam blue hell is a semi bonless ham? Either it has a bone in it or not! In God I trust- All others pay cash...Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning wattsComment
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Originally posted by Mark R View PostSoooo, this is buggin me. What in the sam blue hell is a semi bonless ham? Either it has a bone in it or not!
Used to bug me too:
The shank bone is removed for ease of carving, but the leg bone remains to give the ham more flavor.
BearVietnam Vet---9th Inf. Div. Mekong Delta (1969)
Easy to follow Step By Steps: Pulled Cured Boston Butt Ham and Buckboard Bacon--Smoked Salmon-- Bacon-On-A-Stick--Bacon (Extra Smokey)--Boneless Cured & Smoked Pork Chops & CB--Canadian Bacon & Dried Beef--Ham Twins (Double Smoked)--Double Smoked Hams X 4--Bear Logs (All Beef--Unstuffed)--Smoked Bear Loaf (All Beef-Mild Hot)--Prime Rib (My Best ever)--Another Prime Rib--Chucky (Pulled Beef)--Twin Chuckies--Pork and Beef Spares--Rare Beef (for Sammies)--Raspberry Chiffon Pie---
Mom & 4 Cub litter---Potter County, PA:
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That was the info I was looking for ThanksOriginally posted by Bearcarver View Post
Also my ham turned out great. Now its time to tackle some chuck roasts.
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Weber 22.5 kettle
Smokin in the Smokies
Here's to swimmin with bowlegged women.
JerryComment
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Glad it turned oot for you!
Another option on ham is to cut some thick slices and grill them. I like to grill the slices really hot over direct heat, like a steak, and turn to get grill marks and serve...... Or cook indirect, and when nearly heated through, apply some glaze at the end... Typically sweet, or sweet and heat..... Think Pineapple/Jalapeno glaze, peach, apple, etc... Bbq sauce works also.... Good stuff
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That sounds great. I use a very simple glaze 1 cup brown sugar 1 tbs apple cider vinegar 1 ts dry mustard after I remove from heat I smear it all over and tent its very good the ham and the sweet go together real well.Originally posted by Fishawn View Post
Glad it turned oot for you!
Another option on ham is to cut some thick slices and grill them. I like to grill the slices really hot over direct heat, like a steak, and turn to get grill marks and serve...... Or cook indirect, and when nearly heated through, apply some glaze at the end... Typically sweet, or sweet and heat..... Think Pineapple/Jalapeno glaze, peach, apple, etc... Bbq sauce works also.... Good stuffsigpic
Weber 22.5 kettle
Smokin in the Smokies
Here's to swimmin with bowlegged women.
JerryComment
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I also take the bone after I get all the meat off and use it to flavor beans. I just boil the bone beans and salt and make a cake of corn bread.sigpic
Weber 22.5 kettle
Smokin in the Smokies
Here's to swimmin with bowlegged women.
JerryComment
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Sounds great! You gonna post any pics of that ham? I wanna see....Comment
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