NewHeart
Senior Cook
- Joined
- Jun 17, 2007
- Messages
- 179
I decided to smoke the fully cooked Easter ham this year. I rubbed it, and put it in the WSM, running at 200-210º. I basted it every half hour or so with a chicken stock/pineapple juice/dry mustard mop, and glazed it with a honey/pineapple juice glaze.
[attachment=1:482nboyh]DSCF0522.JPG[/attachment:482nboyh]
Plated. Sides were baked yams and apples and asparagus. The stuff between the ham and the yams is a dish that has been a tradition in my wife's family (Her grandmother came from Poland) for at least 100 years. It is cut up ham, kielbasa, and hard-boiled egg, dressed with horseradish and mustard. I add a little mayo to it as well for a bit more moistness.
[attachment=0:482nboyh]DSCF0529.JPG[/attachment:482nboyh]
I have tried to research if this is a traditional Polish Easter dish, but have found nothing. Apparently just a family favorite or possibly a local dish in the town where Grandma came from.
[attachment=1:482nboyh]DSCF0522.JPG[/attachment:482nboyh]
Plated. Sides were baked yams and apples and asparagus. The stuff between the ham and the yams is a dish that has been a tradition in my wife's family (Her grandmother came from Poland) for at least 100 years. It is cut up ham, kielbasa, and hard-boiled egg, dressed with horseradish and mustard. I add a little mayo to it as well for a bit more moistness.
[attachment=0:482nboyh]DSCF0529.JPG[/attachment:482nboyh]
I have tried to research if this is a traditional Polish Easter dish, but have found nothing. Apparently just a family favorite or possibly a local dish in the town where Grandma came from.
That plated picture is great!
