Discussion Thread -> SPECIAL* "Let's Ham it Up!"* Throwdown(Entries and Quality ON TOPIC CLEAN Discussion Only) Lasts all December

Moose · Dec 5, 2014

Our new December Special TD category is...

Let's Ham it Up!

Our new November Special TD category is... Comfort Food!

CATEGORY DESCRIPTION - READ BEFORE ENTERING

1. This is an open category, meaning you can cook anything you like as long as ham is the featured ingredient.

2. Standard Throwdown rules apply.

3. MULTIPLE ENTRIES ARE ALLOWED and encouraged for this TD!

You may submit entries that are cooked from Friday 12/5 through the entry submission deadline of 12 p.m. Central US Time on Monday 1/5/15.

Entry pictures must be submitted by 12 p.m. Central US Time on Monday 1/5/15.

Click here to READ THE RULES for the BBQ Brethren Throwdown...

Click here to READ THE RULES for the BBQ Brethren Throwdown...

The ENTRY and VOTE threads will follow Q-Talk rules, meaning QUALITY ON-TOPIC discussion of the category or entries only, please. Discussion is encouraged to take place in the DISCUSSION THREAD, but if you want a recipe, or are looking for details or have QUALITY ON-TOPIC comments to make about an entry or the category you can make them in the ENTRY or VOTE thread. Non-quality posts that are made here will be deleted and the offending member will be asked why they couldn't just post in the DISCUSSION thread instead, and in extreme cases or repeat offenders, disciplinary action WILL happen.

Best of luck and even better eats to all!

oifmarine2003 · Dec 14, 2014

I guess I will go first.

Cook thread:

http://www.bbq-brethren.com/forum/showthread.php?t=202019

Please use the following as my official entry shot:

peeps · Dec 14, 2014

Please accept this as my official entry to the "Let's Ham it Up!" Throwdown.

I did a double smoked ham for Thanksgiving and wasn't happy with it because I did it on my mom's hybrid electric/charcoal grill and wasn't ablt to keep temp and get a clean fire so it had a dirty smoke flavor to it. No one mentioned it and Tasha said she didn't notice, but I did...and I wanted redemption.

So I did another! :wink:

8.88 lb bone-in ham.

Earl all set with a mix of Pecan, Hickory, and some Bradford Pear...

Nevermind that chuckie...I'll explain that beauty later :becky:

Did a variation on Dr. Chicken's Double Smoked Ham Glaze with the ingredients I had on hand...

...but with a secret weapon...1 TBS of Oakridge BBQ Habanero Death Dust!

After the first glaze...

All done!

Please use the photo below as my entry shot!

Chunked up!

I sliced it all up to use for meals this week! I nibbled as I sliced and Tasha and I both agree that this is a definite keeper method and recipe!!!!

Ron_L · Dec 17, 2014

This is my official entry into the "Green, non-meat, icky stuff" throwdown!

Huh?

What?

It's not the "Green, non-meat, icky stuff" throwdown? It's the "Let's Ham It Up!" throwdown?

Good thing I used ham, too!

:becky:

Split Pea Soup with Ham

This soup has been a holiday tradition in my family for years and years. We usually have ham at either Thanksgiving or Christmas and the ham bone is used to make split pea soup. Now that my mother is getting older (87) she's passed the recipe on to me. I mad it on this past Friday morning so I could take some to my parents when we visited them this past weekend.

The soup starts with 2 lbs of dried split peas that are rinsed in clean water and then set aside. Then I chopped carrots, onions and celery to get about 2 cups of each. I sautéed these in my soup pot, seasoned with salt and pepper, until the onions were transparent and the carrots and celery were starting to soften.

After that I added some chopped garlic and gave that a quick sauté and then put in some dried thyme, 8 cups of chicken stock and the ham bone from Thanksgiving.

Then the rinsed peas went in along with salt and pepper to taste...

Then I added water to cover everything and let it come to a boil and then simmer for two hours...

After two hours I adjusted the seasoning and took out about half of the soup and pureed it with my immersion blender to give the soup a smooth texture...

After that I cooled it and let it sit in the fridge for a couple of days to let the flavors blend. We ate it for dinner last night with some croutons on top for added crunch...

Please use this ^^^^ as my entry picture!

The soup was creamy and delicious and the chunks of ham and croutons were a nice contrast in texture. If you've never tried split pea soup, give it a shot. Not all green food is "non-meat, icky stuff" :thumb: :becky:

c farmer · Dec 20, 2014

Here is my entry.

Cook thread.
http://www.bbq-brethren.com/forum/showthread.php?t=202191

And a quick run down.

Picked up some cheap bone-in pork loins.

Brine cured.

Warm smoked.

Pan fried.

Served with cheesy taters.

And fork view and entry pic.

16Adams · Dec 25, 2014

Shack Sauce Glazed Ham

Please accept as official entry. Twice smoked ham shank with the Original Shack sauce recipe glaze. Smoked with Ozark Oak Lump and about a half beer can size chunk of pecan. Thank You for looking.

Crazy Harry · Dec 26, 2014

A Throwdown in a throwdown

This in my official entry.

Ham it up?
What ham to use?
What to use for a cure?

Should I use

or

how about

maybe even

I couldn't decide which one I used them all.

I used 4 four pound pork cushions and dissolved the cure in enough water to cover.

This one was cured with the 5 spice, pink salt, salt and brown sugar

I put the ginger garlic spice mixture through the blender then the pink salt, salt and brown sugar.

This one took the sauce, pink salt, salt and brown sugar

No sugar needed for this one, just the best super premium maple syrup, honey, pink salt and salt.

Two weeks later.... a quick rinse and then on to smoke

I used a fist size piece of apple wood and a temp of 250*

when the internal temp reached 140* I glazed them appropriately,

maple syrup and honey on the maple honey

brown sugar with ground ginger garlic and powered mustard on the ginger garlic

brown sugar with 5 spice, powered mustard and pineapple juice on the Chinese 5 spice

teriyaki, powered mustard, brown sugar with pineapple juice on the teriyaki

I took them off a an internal temp of 160* and let them rest for an hour

I should have used less salt with the teriyaki as teriyaki sauce has a lot of salt in it but still good.

The maple honey was very mild.

They were all good

please use this picture

Thanks for looking

Moose · Dec 26, 2014

Great entries so far...keep 'em coming folks! :clap2:

For those of you who haven't figured it out yet, those of you who have submitted leg derived ham entries in this TD, you can also submit those in the "Legs" Throwdown as well!

Entry thread:

http://www.bbq-brethren.com/forum/showthread.php?t=202152

Double your chances of exposure and winning, as well!

Moose · Dec 27, 2014

You Must Decide On Which Single Photo is Your Entry Submission...

Wow! What a ham cook!

However, Crazy Harry, you're going to have to make a call on this one as the rules state:

9. Only one picture from your entry can be used for voting, so please specify which one you want used, otherwise the moderator will choose and the moderators decision is final. You are allowed to enter more than once but only one of your entries can be used in the voting thread (for example if you want to enter a second dish that will replace your first one). You must CLEARLY state which entry is the one you want to go to the vote thread. Otherwise the moderator will choose for you and that decision will be final. If the moderator did not choose the photo/entry you explicitly specified, please send the moderator (me) a PM and I will do my best to correct the issue.

10. You ARE allowed to touch up your photos for clarity, or to add the dish/item to a more interesting background if you like.

As only ONE entry photo is allowed, you must decide which one that is, so please let us know.

Crazy Harry said:
This in my official entry.

Ham it up?
What ham to use?
What to use for a cure?

Should I use

or

how about

maybe even

I couldn't decide which one I used them all.

I used 4 four pound pork cushions and dissolved the cure in enough water to cover.

This one was cured with the 5 spice, pink salt, salt and brown sugar

I put the ginger garlic spice mixture through the blender then the pink salt, salt and brown sugar.

This one took the sauce, pink salt, salt and brown sugar

No sugar needed for this one, just the best super premium maple syrup, honey, pink salt and salt.

Two weeks later.... a quick rinse and then on to smoke

I used a fist size piece of apple wood and a temp of 250*

when the internal temp reached 140* I glazed them appropriately,

maple syrup and honey on the maple honey

brown sugar with ground ginger garlic and powered mustard on the ginger garlic

brown sugar with 5 spice, powered mustard and pineapple juice on the Chinese 5 spice

teriyaki, powered mustard, brown sugar with pineapple juice on the teriyaki

I took them off a an internal temp of 160* and let them rest for an hour

I should have used less salt with the teriyaki as teriyaki sauce has a lot of salt in it but still good.

The maple honey was very mild.

They were all good

please use this picture

Thanks for looking

Smoke Dawg · Dec 27, 2014

It is a monthly TD so just make four seperate entrys! But you gotta make four seperate "official" entrys

Moose · Dec 27, 2014

Smoke Dawg said:
It is a monthly TD so just make four seperate entrys! But you gotta make four seperate "official" entrys

Dawg,

According to the current rules, this is technically correct, however, voters might not see it that way, as his submission came from a single cook.

Then again, that could be viewed as a creative advantage as well.

In the end, the voters will decide...

Crazy Harry · Dec 27, 2014

Use this one then

since I called it a throwdown in a throwdown I need to have all 4 in there. I didn't have a big enough plate to fit then all on at one time so I did a slight :becky: touch up.

Moose said:
Wow! What a ham cook!

However, Crazy Harry, you're going to have to make a call on this one as the rules state:

9. Only one picture from your entry can be used for voting, so please specify which one you want used, otherwise the moderator will choose and the moderators decision is final. You are allowed to enter more than once but only one of your entries can be used in the voting thread (for example if you want to enter a second dish that will replace your first one). You must CLEARLY state which entry is the one you want to go to the vote thread. Otherwise the moderator will choose for you and that decision will be final. If the moderator did not choose the photo/entry you explicitly specified, please send the moderator (me) a PM and I will do my best to correct the issue.

10. You ARE allowed to touch up your photos for clarity, or to add the dish/item to a more interesting background if you like.

As only ONE entry photo is allowed, you must decide which one that is, so please let us know.

Crazy Harry · Dec 27, 2014

Moose said:
Great entries so far...keep 'em coming folks! :clap2:

For those of you who haven't figured it out yet, those of you who have submitted leg derived ham entries in this TD, you can also submit those in the "Legs" Throwdown as well!

Entry thread:

http://www.bbq-brethren.com/forum/showthread.php?t=202152

Double your chances of exposure and winning, as well!

Moose said:
Dawg,

According to the current rules, this is technically correct, however, voters might not see it that way, as his submission came from a single cook.

Then again, that could be viewed as a creative advantage as well.

In the end, the voters will decide...

Did you just tell people to use the same cook for two thowdowns?

Crazy Harry · Dec 27, 2014

Oops, maybe that should be moved to the other thread.

Moose · Dec 27, 2014

Crazy Harry said:
Use this one then

since I called it a throwdown in a throwdown I need to have all 4 in there. I didn't have a big enough plate to fit then all on at one time so I did a slight :becky: touch up.

I was hoping you would choose that one! :thumb:

Moose · Dec 27, 2014

Crazy Harry said:
Did you just tell people to use the same cook for two thowdowns?

Absolutely!

Sometimes there is an overlap with Throwdowns where one category is compatible with one or more currently in progress throwdowns.

For example:

I recently entered 3 Throwdowns with the same dish, a Chicago Deep Dish pizza: the "National Pizza Month Throwdown", the "On a Budget Throwdown", and the "Comfort Food" throwdown. I did use a different entry pic for one of them, though.

This is why I suggested folks take advantage of the "Legs" Throwdown and submit qualified ham entries in that as well. :thumb:

93vpmod · Dec 27, 2014

Originally posted in the Delenquent Thread...I had a chance against Peep's ham head and the colonel's smiley spam!

I was tired of sandwiches from the Christmas ham, had made a quiche for breakfast yesterday. So, tonight I went with the ole fashioned Ham, Eggs and Fried Potatos cooked on the CI skillet.

Spiced up the Potatos with SM Season All, maybe I'll get Pitmaster-T's vote...

This is an official entry and please use my 2nd photo as my polling pic. Thanks for looking and this was an excellent dinner with the yolks running onto the crisp potatoes and the salty ham.

Smokinitup · Dec 28, 2014

Please accept this as my entry picture for the ham it up TD.

colonel00 · Dec 28, 2014

Well, since we all love the idea of multiple entries, here we go...

Please accept my official entry.

This is part one of my multi-entry Jamón tres maneras de Guerry. This portion is the Oakridge Habanero Death Dust and Pineapple glazed twice smoked ham as originated by deguerre at this link:

http://www.bbq-brethren.com/forum/showthread.php?t=121741

Very simply, start with a hunk of leg meat. Slice some lines and insert twigs.

Place in oily drum and cook

Give father funny photo

Remove meat from drum.

Remove twigs and add fruit cocktail

Glaze with HDD and pineapple glaze

Return to drum for a bit then remove

Be warned, fruit will be sassy

Slice away. If any nubs fall off, save them for a later project.

Take fancy picture of caramelized glazed ham slices to be used in the TD voting thread

colonel00 · Dec 28, 2014

Please accept my entry, again. :becky:

This is part two of my multi-entry Jamón tres maneras de Guerry. For this entry I decided to make burnt ends...from ham. It was a year ago Thanksgiving or so when I first made the HDD and pineapple glazed ham (linked below, again) and one thing I loved is when I scored it at little too deep, I ended up with these little nubs of deliciousness. So, this time I collected any nubs that fell off along with any other bits from my complete lack of carving skills and started a pan of ham chunks.

http://www.bbq-brethren.com/forum/sh...d.php?t=121741

Based on the link above, I made up another batch of the glaze but I didn't have any pineapple juice so I used some of this delicious sauce that I had in the fridge.

The resulting sauce was mixed into the hammy chunks and placed on the drum to cook for several hours.

Getting there but not quite done.

And done.

The better half says to use this one for the voting thread.

Edit: She changed her mind...surprise :roll:

Discussion Thread -> SPECIAL*** "Let's Ham it Up!"*** Throwdown(Entries and Quality ON TOPIC *CLEAN* Discussion Only) Lasts all December

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Discussion Thread -> SPECIAL* "Let's Ham it Up!"* Throwdown(Entries and Quality ON TOPIC CLEAN Discussion Only) Lasts all December