If anyone knows what a Maryland Stuffed Ham is....how would you smoke one in a OBS???
For those who don't know what a sheltered life you've led...http://www.foodnetwork.com/recipes/the-best-of/raleys-market-stuffed-ham-recipe/index.html (http://www.foodnetwork.com/recipes/the-best-of/raleys-market-stuffed-ham-recipe/index.html) I gar-on-tee you'll wish you were from southern Maryland!!!
Ray
I've never had anything like this. I would prepare the ham a per the directions in the recipe. Prior to placing it in the oven I would place it in a 130°F - 140°F preheated Bradley and apply 4 hours of smoke; maple or pecan would be my choice. The follow the recipe for roasting it, for 5 hours or until it reaches an internal temperature of 152°F.
If you make this I would be interested in what procedure you used, and how it turned out.
Well I must live a sheltered life.
I have never seen or herd of Maryland Stuffed Ham.
I would like to see and lern how it is done, always willing to try something different.
Are you going to do one for us?
It sounds great.
Recipe and Tenpoint5 recommendations noted.
HR
After rereading my post, if you roast it at 400°F I would take it out of the oven around 140°F - 142°F. Cooking at that high temperature with that size ham, you may have a carryover of 10°F - 15°F while it is at rest.
I'd never heard of this either, and by coincidence:
(from a foodservice link I posted in another thread)
Southern Maryland Style Stuffed Turkey Roast (http://www.perduefoodservice.com/CulinaryCenter/Recipes/view_recipes.asp?recipeid=390&name=Southern%20Maryland%20Style%20Stuffed%20Turkey%20Roast)
Sounds good!
That gives me some new ideas for my stuffed pork loin
(http://i1011.photobucket.com/albums/af233/quarlow/P1040668.jpg)
I'm thinking spinach and feta cheese maybe, or.... ow the possibilitys are endless.
Quote from: Quarlow on November 07, 2009, 06:56:31 AM
That gives me some new ideas for my stuffed pork loin
I'm thinking spinach and feta cheese maybe, or.... ow the possibilitys are endless.
Tasso, feta and kale! Might be an interesting mix..
I have never heard of this ..Tasso what is it.
There is other thread going on about Tasso as we speak..
(cured heavily spiced pork roast or loin)
http://forum.bradleysmoker.com/index.php?topic=12371.0
Quarlow, tasso is Cajun ham.
Neither Mr. nor I had heard of it until we watched an episode of Emiril Live one evening.
We have made it a couple times. It is wonderful in a bean soup, and it would warm you up on those cold Canadian nights!
Try it sometime. There is a recipe for it on the Tried & True Recipes link.
Mrs.
Rdevous, SADLY Mr. and I have lived very sheltered lives as well - we have never had stuffed ham.
However, I can say with confidence that it will be added to our list of "Must Eats"....
Mrs
Thanks Seemore, You think you live a sheltered life. I didn't even know what a Tasso was, and I have no clue as to what a Boudin is either. And speaking of shelter, I just bought a new home for the family to live in this winter. It's brand new so we won't have to paint or paper and the flooring is low maintenance. It didn't cost a lot but we do have to move again in the spring.
(http://i1011.photobucket.com/albums/af233/quarlow/how-to-build-an-igloo.jpg)
It comes with a guest house out back. That's the kids playing in the yard. They weren't to happy about the move but they will come around.
I like you mittens Q, nice color choice.
Hey CRG what is a Boudin anyways.
Q, boudin is a family of sausages that originated in France, but the Belgiums, French Canadians, Creole, and those red-necked cajuns also make and love. In basic form there is boudin blanc that does not contain blood and boudin noir (cajuns call it boudin rouge) that does. Traditionally liver and heart were used to make it. In France it generally also contains milk, but those red-necks decided that rice should go in it. So a common boudin, is boudin blanc and contains pork, liver, rice. Not usually smoked, but braised, sauteed or grilled. And being cajuns - they cannot just leave well enough alone, so they also make it from crawfish and also gator.
Great explanation Caney, thanks Now I now what their talking about. It sounds good too.