Vinylhanger
Sous Chef
I tend to go nuts for Holidays. This year I will be smoking two precooked hams, 6 pounds of jalapeño poppers and some smoked corn salad. A bit lighter than most years. I may break down and do brown sugar cauliflower as well, and a pan of baked beans. See how it grows into a production. We aren't even hosting. I just like making stuff.
I have started using the precooked because it is getting harder and harder to find ready to cooks or raw hams around here. I actually prefer it for one main reason, less cross contamination. I tend to prep a lot of stuff at once in a small galley kitchen and not worrying if I sanitized this tray, or that cutting board makes it more fun.
I do an injection and then a mustard rub and will throw them in the smoker all night. Some of my favorite memories are those long nights.
I have started using the precooked because it is getting harder and harder to find ready to cooks or raw hams around here. I actually prefer it for one main reason, less cross contamination. I tend to prep a lot of stuff at once in a small galley kitchen and not worrying if I sanitized this tray, or that cutting board makes it more fun.
I do an injection and then a mustard rub and will throw them in the smoker all night. Some of my favorite memories are those long nights.