I am SOOOOO far behind on this thread. Like entry number 35 in my reading. And it’s one of my favorites! Sorry, life intrudes.
But here’s my entry for tonight - I’m calling it “Incidental Dinner”. I got a whole fresh/green ham (about 21 pounds) and no clue what to do with it (mentioned in this thread), but decided to brine it then smoke it for 12 hours or so.
The “Incidental Dinner” part is that I decided to pull out the ham hock (not entirely sure what this is) from the whole ham before I brined it, and cooked it braise style with roast-style veggies (a bit of leftover cherry toms, onions/garlic/mushrooms/taters/carrots) and see how it turned out.
It’s really surprisingly good! Now I’m thinking that I need to find someone selling fresh ham hocks, just to make this again.
