Here is the recipe I promised Cis:
* Exported from MasterCook *
Smoked Fresh Ham
Recipe By :Helen Willinsky
Serving Size : 12 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 pounds fresh ham or Boston butt (6 to 8 lbs)
Jerk Rub recipe
2 cups chablis or other dry white wine
46 ounce can unsweetened pineapple juice
1/2 cup lemon juice
Evenly coat the meat with the Jerk Rub. Mix the wine, pineapple juice, and lemon juice, and set aside.
Prepare a charcoal fire in the smoker and let it burn for 10 to 15 minutes. Place the water pan in the smoker, and fill with the pineapple juice mixture. Add enough hot water to fill the pan if necessary.
Place the food in the smoker according to the manufacturer's directions. Cover with the smoker lid and cook for about 3 1/2 hours. Remove the lid and turn the meat. Baste with drippings from the drip pan. If necessary, add more liquid to the water pan. Cover the meat as quickly as possible and continue to cook for 2 to 3 hours, or until done.
Serve hot, if you can. Many people say smoked ham is not as good reheated and will serve leftovers at room temperature. The meat can be sliced or chipped.
Source:
"JERK Barbecue from Jamaica"
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NOTES : If you use a Boston butt, you will have a meat that is very much like an American barbecue. It is wonderful with the traditional American accoupaniments--deviled eggs, baked beans, potato salad, and corn on the cob. Jamaican accompaniments would be roasted breadfruit and a mango salad.
Smoked meat freezes very well. When I go to the effort to stoke up the smoker, I usually fill it with as much meat as I can get in it.
* Exported from MasterCook *
Jerk Rub
Recipe By :Helen Willinsky
Serving Size : 0 Preparation Time :0:00
Categories : Marinades-Seasonings-Rubs
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 medium onion -- finely chopped
1/2 cup finely chopped scallion
2 teaspoons fresh thyme leaves
2 teaspoons salt
1 teaspoon ground allspice (Jamaican pimento)
1/4 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
4 hot peppers (4 to 6) -- finely ground
1 teaspoon freshly ground black pepper
Mix together all the ingredients to make a paste. A food processor fitted with a steel blade is ideal for this. Store leftovers in the refrigerator in a tightly closed jar for about a month.
Yield:
"1 cup"
- - - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Smoked Fresh Ham
Recipe By :Helen Willinsky
Serving Size : 12 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 pounds fresh ham or Boston butt (6 to 8 lbs)
Jerk Rub recipe
2 cups chablis or other dry white wine
46 ounce can unsweetened pineapple juice
1/2 cup lemon juice
Evenly coat the meat with the Jerk Rub. Mix the wine, pineapple juice, and lemon juice, and set aside.
Prepare a charcoal fire in the smoker and let it burn for 10 to 15 minutes. Place the water pan in the smoker, and fill with the pineapple juice mixture. Add enough hot water to fill the pan if necessary.
Place the food in the smoker according to the manufacturer's directions. Cover with the smoker lid and cook for about 3 1/2 hours. Remove the lid and turn the meat. Baste with drippings from the drip pan. If necessary, add more liquid to the water pan. Cover the meat as quickly as possible and continue to cook for 2 to 3 hours, or until done.
Serve hot, if you can. Many people say smoked ham is not as good reheated and will serve leftovers at room temperature. The meat can be sliced or chipped.
Source:
"JERK Barbecue from Jamaica"
- - - - - - - - - - - - - - - - - - -
NOTES : If you use a Boston butt, you will have a meat that is very much like an American barbecue. It is wonderful with the traditional American accoupaniments--deviled eggs, baked beans, potato salad, and corn on the cob. Jamaican accompaniments would be roasted breadfruit and a mango salad.
Smoked meat freezes very well. When I go to the effort to stoke up the smoker, I usually fill it with as much meat as I can get in it.
* Exported from MasterCook *
Jerk Rub
Recipe By :Helen Willinsky
Serving Size : 0 Preparation Time :0:00
Categories : Marinades-Seasonings-Rubs
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 medium onion -- finely chopped
1/2 cup finely chopped scallion
2 teaspoons fresh thyme leaves
2 teaspoons salt
1 teaspoon ground allspice (Jamaican pimento)
1/4 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
4 hot peppers (4 to 6) -- finely ground
1 teaspoon freshly ground black pepper
Mix together all the ingredients to make a paste. A food processor fitted with a steel blade is ideal for this. Store leftovers in the refrigerator in a tightly closed jar for about a month.
Yield:
"1 cup"
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Don't wait too long to tell someone you love them.
Billy
Billy