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Post by BBQ Butcher on Jan 2, 2008 3:43:04 GMT -5
I finished up my pork weekend (ribs, pig) with a butt half of ham resmoked at 275° with some apple wood. Also threw on a big azz Russet tater Towards the end, 145° internal, I brushed on a homemade glaze of no sugar added peach juice, bourbon and maple syrup (tasty, btw!) Served with some sauteed green beans w/garlic and black eye peas with some chopped up rib meat. That ham is going to make some great ham salad, a sandwich or two and a topping for a chef salad
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