Hamma Lamma Blamma!!! Double smoked ham and cheesy goodness!!!

I had a ham hanging out in the freezer that I picked up around Christmas on sale. Hickory smoked "half ham" Decided that a double smoked ham was in order . The weather was perfect f or cold smoking so I thew it in the GOSM with the 12" AMNTS loaded with apple wood. I cold smoked the ham for 3 hours, then I turned the heat on to get the meat warmed up. I also added a glaze for the last 45 minutes. Total smoke time 5 hours. Cant have ham without old rotten taters so I whipped up a batch of Old Bay Au Gratin Taters.  So how about some photos!

Start of the cold smoke. I ran the AMNTS right in the GOSM, for the full smoke effect. While the ham was cold smoking I prepped the Au Gratin tatters. I peel them and soak them in ice water, then slice them about 1/8" thick and then soak the slices in ice water. I change out the water a few times.



While the taters were soaking I sauteed up a leek and some minced garlic. This gets added to the cheese sauce.



Leeks and garlic sauteed in olive oil with salt and pepper



Simple cheese sauce with sauteed leeks and garlic added. I like my taters super cheesy and super creamy so I make a big batch of sauce. This is for 8 sliced taters.

6 tbsp melted butter
6 tbsp flour
3 cup milk
4 cups grated Tillamook cheddar
grated Parmesan (enough to coat each layer
Cracked black pepper and old Bay seasoning to taste. I like lots of flavor so I add a bunch of Old Bay

Melt butter. Over medium heat whisk in flour to create a rue. Once the rue is golden brown whisk in milk. Increase heat to medium high continue to whisk until the sauce thickens and is bubbly. Whisk in cheese one cup at a time. Remove from heat add sauteed leeks and garlic.

Grease up a casserole dish (I used Pam). Spoon enough sauce to coat the bottom of the dish, then add a layer of tater slices. Top that with Parmesan cheese, add a layer of sauce and repeat until you run out of taters and sauce. Top layer should be sauce, then dust that with Parmesan and Old Bay Seasoning.

Place in 350° oven for 1- 1 1/2 hours. Mine always take longer because I have more taters. Its a good idea to place the casserole on a foil lined cookie sheet, or if you forget, place one on the rack below. This thing will get gooey drippy goodness everywhere!



Ready for the oven!



Better get a pan under there!



Check out the yummy cheese crackers below!



Oh Cheesy Goodness!!!!




Steamed asparagus is always good with Ham and cheesy goodness taters!



Okay lets talk glaze. Used the Hood-Crest spiced peach fruit spread mixed with half a large can of crushed pineapple. Added red chili pepper flakes, tablespoon and a table spoon of chipotle powder. The spice part of the peach spread is like what you'd find in applesauce. The added heat complimented the sweet perfectly. I simmered this until is was reduced by half. I out this on the ham for the last 45 minutes of the smoke.

Enjoy!!!

Comfort food!

I made this with beef, because that is what I had for leftovers, one could certainly use chicken or turkey, just adjust the broth type accordingly. If planned right this can be made as a one pot meal and I have done this camping many times. Just remember to boil and drain your taters first. Then move forward with the rest of the cook. I was baking bread in the DO, so I used a CI pan instead for this cook.

Put whatever veggies you have into the mix. I had frozen corn, fresh carrots, celery, chopped onion, minces garlic, and not pictured frozen diced zucchini from our garden.

Boil the taters in seasoned water. We like our mashed taters skin on so we don't peel them. Why waste the best part!

Over medium heat saute the onion, carrot, and celery in olive or grape seed oil until they have softened. Make sure and season with salt and pepper.  Add the minced garlic and saute for a few more minutes.

De-glaze the pan with a good smokey porter or stout. I used about half the bottle for the pan and the other half I used for myself!

While all the other stuff is boiling and sauteing prep the meat for the pie. I prefer mine to be about 1/2"-3/4" cubes. I used the leftover beef from my "Where's the Beef" smoke.

http://www.smokingmeatforums.com/t/156098/wheres-the-beef

Add the cubed beef and frozen veggies to the pot. You also want to add enough broth at this time to almost cover everything in the pot. I had left over Smokey Au Jus from the other night so I used that. You could use beef broth, or V-8, or Spicy V-8. If making chicken version use chicken broth. Let this all simmer together for 15-20 minutes or until the broth starts t thicken. If it is still to thin add corn starch (mixed in water) a tablespoon at a time and continue to simmer until you get the desired consistency. Once you get where you want, top with mashed taters. Drizzle or brush butter onto the taters and put the lid on the DO and set the coals for 400°-425° for 20-25 min. or until taters are golden brown. I used the oven since I wasn't doing the DO thing. If using the DO in the oven, don't cover.

To bad I didn't have any bacon fat to add to the mix!

There it is out of the oven ad ready for the plate.

ENJOY!!!!

Roast Beast Sandwee!!!

The other day I fired up the Mini-WSM and cooked up a really nice bottom round roast. Last night I shaved off some pieces for a deluxe dip Sandwee. I also smoked up some Au Jus when I smoked the roast.

Paper thin or as close as I can get to it with out a slicer!

Into the pot, cover Au Jus, cover and slowly heat.

Seasoned baker fries ready for the oven! Olive oil, salt, pepper, Old bay, dill, garlic. 450° oven on parchment paper lined baking tray or use cooking spray. About 30 minutes, turning once.

Steaming away. Normally I would saute up some onions, garlic, shrooms (only for the wife), but it was only me and I was feeling lazy!

Toasted up a Hoagie, grinder, or Sandwee roll. Spread garlic butter place face down in hot cast iron pan.

Pile on the steamed meat

Add Cheesus and Au Jus!

Snuck a sliced tomater in there to make the wife think this was a well rounded meal! To my defense I did use Thai chiles and v-8 in the Au Jus!

Ummmmmm, Drool!!!!

ENJOY!!!!

Spatchy Chicken and sliced crispy taters

Cranked up the Mini-WSM with 365 Lump, cherry wood. I took out the clay diffuser and poured on the heat

Look at that nice TBS!!!

Seasoned with chipotle powder, garlic, Smoked Serrano Salt, and CBP.

Golden brown Crispy skin delight!

Devil Bird!!!

Slice the taters about 3/4 of the way through. Coat inside and out with EVOO, Smoked Serrano Salt, CBP.

Onto the gasser @ 450* for 45mins-one hour.

Crispy skin taters!!

Dripping goodness!!!

Enjoy!!!!

Grilled Tri-tip!

The last couple days I took a break from the Mini-WSM and have been using the gas grill that I have been neglecting the last year or so! I bought another bulk pack of tri-tip from our local wholesaler and one of the tips was small so I felt it would be great grilled. We also had a head of cauliflower that I needed to use up so I threw that into a foil pan with some smokerd serrano salt, cumin, pepper EVOO. We reheated a couple twice baked hatch chile taters too.

Enhanced.

Enjoy!!!