Heavenly Ham?

[Smoking Duck]

You betcha, LQ!  Plus, being the peas makes me easier to be smushed  ;D

[westexasmoker]

I think LQ used that term in one of her receipe's "smushed", be afraid SD, be very afraid!  :D

C

[La Quinta]

Nah...he doesn't have to worry...I'd never smush Giggles...he's my pea boy!! :)

[Smoking Duck]

 ;)

You tell Mesquito Boy, LQ!

[westexasmoker]

Your the pee(a) boy ............Reminds me of a movie...Ah I gotta behave!!  ;D

C

[La Quinta]

I like that Giggles...Mesquito Boy...yes...well done!! Wasn't this about ham in the beginning?

[Smoking Duck]

It sure was but if you hadn't already noticed, I'm notorious for taking a topic off-course.  Some say I'm so bad that I must have been Amelia Earhardt's navigator in a past life  ;D

[West Coast Sausage Maker]

We dip the ham in Liquid Caremel.  We being pros :)

LQ    A cooking / safety question for you........

Is it OK if a chef boils carrots and then peas in the same pot?

[La Quinta]

TBS...one would never boil carrots...peas...ok!!! :) Sorry Giggles...carrots are precious little veggies....everyone likes boiled peas...!!!

[West Coast Sausage Maker]

you did get the joke?  ha ha ha   

Is it OK if a chef boils carrots and then pees in the same pot?

anyone???

[La Quinta]

AAAAHHH...not so much...splain it Luuuucyyy? ":)

[Gizmo]

This must have been an episode on "Home Improvement". ;D

Habs, I think you are confusing it with the episode where the MAP gas was used.  Turned the glaze and the 10 lb ham into a raisin.

[Smokin Soon]

I have not tried any hams in the Bradley yet, but have had good luck with soaking a ham in pineapple juice and brown sugar for 24 hrs and cooking in the oven. It sort of self bastes and the outside gets a nice browning from the juices inside. It does require longer cooking times because of the soaking.

[Habanero Smoker]

I have not tried any hams in the Bradley yet, but have had good luck with soaking a ham in pineapple juice and brown sugar for 24 hrs and cooking in the oven. It sort of self bastes and the outside gets a nice browning from the juices inside. It does require longer cooking times because of the soaking.

This sound interesting, and good. Do you use a full strength pineapple juice, or do you make a brine. Does the outer part of the ham get "mushy" for the pineapple juice? If not I may have to try this. Can you post the actual method you use?

[Smokin Soon]

Habs, I just use 2 cans of Dole pineapple juice and about a half box dark brown sugar. Never had any problems with the juice breaking down the meat. I tried it once with a another brand of juice and it was not as good.