Ham, it isn’t just for holidays anymore. I picked myself up a brined ham (needs cooking) this last Saturday from the Fatted Calf, just a little one. Not the 9 pound beast like last time, this one was about 2 pounds. Perfect size for a little snack treat. And a wondeful luscious treat it was.

See, still needs cooking. That right there is raw pork that’s been brined with care and love. These little guys are worth looking for. Start asking your local butchers to see if you can’t find someone that does them (or call the Fatted Calf). I rubbed it with extra virgin olive oil, soaked fresh/dried herbies in same oil, and smooshed on those herbs on top of the fat side.

In to a warm smoker running on raw hickory for 2.5 hours with the fat side up just about took care of the little roast. I checked the internal temperature and pulled it at 155 degrees. Let it rest for 20 minutes, not easy I can tell you.

If you think you’ve had ham, keep in mind you probably haven’t had it all. Not even close. This isn’t your grocery store spiral sliced low fat sodium smack ham. This ham was quite juicy, it left a trail of hammy juice on the plate. This isn’t common, most hams can be moist. Rarely juicy. There was NO sodium smack, that salty run that leaves your teeth all funny. On the back side was a warm lightly sweet move that brought you down to the tender texture you always wished for in a ham. Combine that with the pressure of the caress of hickory smoke and you have a meal fit for … me.
Cheers
Take a close look at the ham in the last photograph. You can see a red & white spiral string in there that Taylor uses to hold the roast together. Save that after the roast is done, you can use it for a Meat Floss for your teeth. Yum.