In my previous post, I made Double Smoke Apple Maple Ham for some guests. When I had finally carved the last scrap of meat off the bone, I was left with a nice big ham bone. If you usually throw that bone away, cut that out! Continue reading Ham Bone Soup
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.