Anybody out there have some good ham recipes? Bill and I have eaten ham for every meal for the past week. Fried ham, baked ham, Cuban sandwiches with ham, pickles, and mustard fried in butter and pressed. I bring ham with me to share everywhere I go. Got a meeting? Bring sliced ham. Got dinner guests? Feed them ham. We’re almost down to the bone but I predict there’s at least three more ham meals in my future. Not complaining, just explaining.
As for how I made the ham, I took the butt of Little Girl and submerged it in a briny solution of pink salt, salt, brown sugar and water. I let it soak, fully covered for 10 days. After one day to dry out, I put it in the bbq with wet hickory chips for 12 hours. Then I baked it at 250 degrees for a few hours. If I were to do it again (and I will because there were two butts) I would inject the ham with the brining solution near the bone in a few places. There have been a few soft spots, but on the whole the ham is pink and delicious, with just the right amount of salt.
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The Urban Orchardist 
Some ideas to handle the last bits:
Diced ham stir fry, Diced ham and wilted greens, Ham and cheese casserole (using your own eggs) and, of course, don’t fail to use the ham bone for stock for spit-pea soup (with any lingering diced ham added after the peas are pureed of course).
BTW — love the blog
i think we have one of those ham syringes if you want to borrow it (that would mean that we’d have to find it).
thanks for reading mike!
samin–i won’t want to make ham until spring, i bet, so plenty of time! thanks!
Man: You sit here, dear.
Wife: All right.
Man: Morning!
Waitress: Morning!
Man: Well, what’ve you got?
Waitress: Well, there’s egg and bacon; egg sausage and bacon; egg and ham; egg bacon and ham; egg bacon sausage and ham; ham bacon sausage and ham; ham egg ham ham bacon and ham; ham sausage ham ham bacon ham tomato and ham;
Vikings: ham ham ham ham…
Waitress: …ham ham ham egg and ham; ham ham ham ham ham ham baked beans ham ham ham…
Vikings: ham! Lovely ham! Lovely ham!
Waitress: …or Lobster Thermidor a Crevette with a mornay sauce served in a Provencale manner with shallots and aubergines garnished with truffle pate, brandy and with a fried egg on top and ham.
Wife: Have you got anything without ham?
Waitress: Well, there’s ham egg sausage and ham, that’s not got much ham in it.
Wife: I don’t want ANY ham!
Man: Why can’t she have egg bacon ham and sausage?
Wife: THAT’S got ham in it!
Man: Hasn’t got as much ham in it as ham egg sausage and ham, has it?
Vikings: ham ham ham ham… (Crescendo through next few lines…)
Wife: Could you do the egg bacon ham and sausage without the ham then?
Waitress: Urgghh!
Wife: What do you mean ‘Urgghh’? I don’t like ham!
Vikings: Lovely ham! Wonderful ham!
Waitress: Shut up!
Vikings: Lovely ham! Wonderful ham!
Waitress: Shut up! (Vikings stop) Bloody Vikings! You can’t have egg bacon ham and sausage without the ham.
Wife: I don’t like ham!
Man: Sshh, dear, don’t cause a fuss. I’ll have your ham. I love it. I’m having ham ham ham ham ham ham ham beaked beans ham ham ham and ham!
Vikings: ham ham ham ham. Lovely ham! Wonderful ham!
Waitress: Shut up!! Baked beans are off.
Man: Well could I have her ham instead of the baked beans then?
Waitress: You mean ham ham ham ham ham ham… (but it is too late and the Vikings drown her words)
Vikings: ham ham ham ham. Lovely ham! Wonderful ham! ham h-a-a-a-a-am ham h-a-a-a-a-am ham. Lovely ham! Lovely ham! Lovely ham! Lovely ham! Lovely ham! ham ham ham ham!
–Sorry, couldn’t resist :- )