Woodman1
Executive Chef
Just put the glaze/marinade of ginger teriyaki , ginger ale, and pineapple habanero Texas Pepper jelly, on the ham . Bought a 10 lb bone in smoked ham from my favorite butcher's shop Barb and Patty's.) It is good to have a butcher who knows you and caters to your needs. I spent well over $2000 with them this year. And they take care of me.) Going to hit the ham with some apple /kingsford bouquet at about 250 for 3 hours. Reduce the marinade to a thick consistancy and glaze. Workin on the sweet potato polenta. Got the sweet taters all mashed and whipped with cream, a touch of brown sugar, salt, and butter. Going to try whipping it up fluffy and folding it into the polenta 50/50 and incorporating it. I want to see if it can be reheated in the creamy state without "clumping" as polenta/grits do. I used "sweet potatoes" and not yams, but a blend of the two would produce better color. If it gets too hard, I'll slice it, fry it up in olive oil. Serve it browned with a ham gravy reduction! Decided to do Big Wheels Hoppin John for tomorrow at the in-laws. Photo's later. Woodreaux
