Easter is my favorite time of year to feed ham and pork products to the chosen peeps. Two years makes it a trend, right? Or do those years have to be in a row? Any way, years ago I was all “I’mma be adult and have Easter dinner!” which meant buying one of those big ass spiral cut Easter hams (b/c spiral cut = fancy) and then realizing that it was way too big for two people. And the only people free that night were my Jewish friends, so they came over for dinner and I fed them ham.
This year, The Profussor brought his family over to eat some pork products in the middle of Passover. Dude, that is some serious friendship. Or love of ham. Or friendship born of ham-love. Either way. Very stellar.
This year I decided to smoke a ham. That ham above. It was an uncured baby from 8 O’Clock Ranch, and I cured it while I was on vaycay in VA Beach with some of that magical pink curing salt from Jon in Albany.
I rubbed it with some brown sugar, maple syrup, mustard, and that was about it. Then hot-smoked it with maple chips for a few hours. Kinda dry, but in that cured meat way. The bone is going to make a pretty sweet pea soup. It was also PINK!
We also had some mashed potatoes, beets, artichokes (got ’em from the co-op – the stems tasted so chemically and awful. totally inedible), and some awesome wine the Profussor brought over. Gewurztraminer, right? Just sweet enough. So yum!
You get a crackly exterior, and a soft and squishy interior. Plus the raw whipped egg batter tastes so good while you’re
licking the spatula cleaning the bowl.