this post was submitted on 21 Apr 2025
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Smoked with cherry for 3ish hours and glazed with a cherry bourbon glaze.

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[–] JoShmoe@ani.social 10 points 2 days ago (2 children)

What divine mountain is this?!

[–] CrayonRosary@lemmy.world 3 points 2 days ago

It's Candy Mountain, Charlie.

Spiral sliced ham

[–] jia_tan@lemmy.blahaj.zone 4 points 2 days ago (1 children)
[–] N0MAD@sh.itjust.works 1 points 1 day ago

Smoked not steamed

[–] Varyk@sh.itjust.works 10 points 2 days ago (1 children)

wow yum nice yum wow.

did you make the glaze?

[–] N0MAD@sh.itjust.works 4 points 2 days ago (1 children)

I did. I've done this recipe before just tweaked the bourbon and preserves amount based off family's recommendations.

[–] Varyk@sh.itjust.works 1 points 2 days ago (1 children)

looks like it turned out great, congrats. I like making my own marinades and sauces, do you add a lot of other ingredients or is it primarily the preserves and burboun?

I'm always trying to simplify my sauces

[–] N0MAD@sh.itjust.works 2 points 1 day ago* (last edited 1 day ago)

Brown sugar is the predominant ingredient but 1 1/3 cup light brown sugar, 2-3oz bourbon, 1/4-1/3 cup preserves, and 2 oz honey

And thank you, I thrive on confirmation for my cooking. Usually when I get compliments, I don't believe them at first and need multiple before I know it was a success. I'm my hardest critique.

[–] oji@lemmy.world 6 points 2 days ago* (last edited 2 days ago)

Jabba the Hutt is so tasty when he's well done.

[–] Dasus@lemmy.world 3 points 2 days ago (1 children)

So it was cut ham before you cooked it...?

Either way, looks nice.

[–] N0MAD@sh.itjust.works 2 points 1 day ago (1 children)

We have pre-cut or spiral hams. Get a little more seasoning and glaze between the cuts then just cut it off the bone. We kept the bone and remaining meat for bab leves soup

[–] Dasus@lemmy.world 2 points 1 day ago

Ooh. That sounds nice. Delicious