Summer is here and you can have small gatherings outside and still be within our local pandemic guidelines. I like to have premade dips for when I have company over as I can make it ahead and spend time with my guests. This cheesy ham dip is perfect. Continue reading Cheddar Ham Dip
It was a big day in my virus isolation. I took the garbage out! It must be time for a special meal. Actually, I went to the grocery store and they had a ham on sale. Whatever, it is always time for a nice ham! Continue reading Brown Sugar Glazed Ham
I had friends coming in for dinner. Normally, I would spend a couple of days of angst deciding what to cook for them. My friends solved the problem by requesting a double smoked ham. Problem solved! Continue reading Double Smoked Apple Maple Ham
Is there anything better than family? My brother has bought me great cuts of beef from Alberta. My niece and her husband keep bees and gave me great honey. I owe them both. Then, whole pork loins came on sale! I decided to buy a couple of loins and make them some various cuts of cured pork, including Honey Loin Hams made with the honey I was given. Continue reading Honey Loin Hams
A Homage to Pork!
OK, I admit it. I love pork. I like all kinds of pork. I decided it was time to do a dish that reflected my love of pork in all its forms. Welcome to Quatre Cochons de Montagne (Four Mountain Pigs). Of course, one of the best ways to cook pork is in the smoker, so the Louisiana Grills Pellet Smoker was the chosen tool. Continue reading Quatre Cochons de Montagne
I love casseroles made with fresh potatoes and cheese. However, who wants to fire up the oven in the middle of the summer? I decided to make one on the barbecue. Continue reading Grilled Ham Cheese & Potatoes
A Great Easter Dinner
I have posted how to make Double Smoked Ham previously. The method of making one and a video are on that post so I won’t go into a lot of details here. Here is the link to that post: Double Smoked Ham. However, for Easter Dinner I tried a different glaze, Orange Ham Glaze.
A New Way To Flavour Them
I have been making hams out of pork loins for some time now. They are lean and tasty. The problem was, I wanted to get a good maple flavour and just couldn’t get there.
This dish is not technically a ham. A ham comes from the shank portion. However it tastes, looks and cooks like a ham.
I was in the supermarket and they had an uncooked smoked pork shoulder on sale for a really good price. Normally, they are obscenely expensive but then they will go on sale for an
incredible price. I think it is because most people don’t know what to do with them.
I had intended to smoke it as I have never done one in the smoker before. However, She Who Must Be Obeyed wanted me to make it this way. She has the ability to persuade so I did so.
I posted the process on the Smoking Meat Forums and the process is at there at this link:
I really like this recipe and I highly recommend it. However, it must be served with scalloped potatoes (I will post my method for making them tomorrow). I don’t make the rules, I just follow them.
The Old Fat Guy