That looks amazing, Kelly. I haven’t seen spiral-sliced ham before. It’s very
pretty! Sorry it was on the dry side.
Vicki. :-)
On 14 Jun 2021, at 2:32 pm, Chilecayenne <chilecayenne@xxxxxxxxx> wrote:
Thank you!!
The flavor of all was good.
The ham itself, was a little dry.
I had originally planned to put the ham on my rotisserie, but after it thawed
and I took it out of the wrapper, I discovered it was a pre-cut spiral sliced
ham.
That wouldn’t work on a spit.
So, I had to grill it and rotate manually every 20 min. That worked, but,
with it being pre-sliced, it lost moisture faster than of whole.
So, I think this would have been perfect on a non-sliced ham.
But, I’m gonna think hard on a new technique for spiral sliced, as that it
has potential to get spices and seasonings derp into the meat between the
slices…so, gotta figure a way, maybe covered for more of the cooking, in
foil, to keep moisture in…then unwrap towards the end, to finish with more
smoke flavor, and char with glaze.
Anyway, a fun experiment, and I think this first time out was about 95%
right…just needs tweaking.
K
———————————————-
I need a shot of salvation baby,
once in awhile...
On Jun 13, 2021, at 11:19 PM, Susan Yuen <susan.yuen@xxxxxxxxx> wrote:
Oh my, that looks glorious!
Love the idea of a Margarita marinade.
Will bear that in mind the next time I do a ham.
Susan
On Mon, 14 Jun 2021 at 10:47, Chilecayenne <chilecayenne@xxxxxxxxx
<mailto:chilecayenne@xxxxxxxxx>> wrote:
Ok, ham glazed and off the grill…seasoned with chile powders and cumin.
Glaze was a local home made raspberry jalapeño jam mixed with a bit of cider
vinegar and a touch of bitter orange juice.
Roasted corn and black bean salad, with roasted and peeled fresh Anaheim
chiles, onions, etc.
I did my margarita marinade…yes, with some tequila, orange liquer, fresh
lime juice, olive oil, red wine vinegar, cumin, chili powder, black pepper…
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———————————————-
I need a shot of salvation baby,
once in awhile...
L
