Q Ham (Pickled Pork)

[Captain Cook]

Something different, You can use a hooded BBQ or a kettle for this recipe, if you use a kettle add one piece of hickory at the beginning and 1 piece after about 40 minutes.

Home Made Q Ham
This recipe makes the best ham it is quick and easy to prepare. You can experiment with it to add different flavours or smoke it whilst you are cooking it. I use pre-packaged pickle pork (pork neck) from Safeways. Alternately you can ask your butcher to pickle a piece of neck for you.

1.2 – 1.5 Kg pickled pork
Glaze
1 level tablespoon brown sugar
1 tablespoon water or
a couple of tablespoons of honey instead (my preference)

Rinse the pork under running water for about a minute to remove any surface salt and pat dry. Lightly brush the pork with oil. Preheat the Q on high for 10 minutes. Place the meat on a roasting trivet over a doubled over sheet of foil. Turn the Q down to a medium high setting and roast for about 1 hour. Mix the sugar and water together and microwave for 20 seconds (this will ensure that the sugar is dissolved) or use the honey, Glaze the meat by brushing well with the glaze. Continue cooking and glazing every 10 minutes until the internal meat temperature is 77 C. Total cooking time should be about 1 hour 30 minutes. Rest the ham for 10 minutes before carving.

Recipe prepared by “The Gourmet Cabernet” alias “Captain Cook”

[Bauer]

at the risk of "holy thread resurrection batman" comments

I tried this today and it was brilliantly simple. I have a fussy 10yo and even he loved it. (I have never had pickled pork in my life either)

Thought it worth of a thread bump for new users of the Q like me. Good food does not have to be difficult to make.

cheers for the recipe

Stu

[Captain Cook]

at the risk of "holy thread resurrection batman" comments

I tried this today and it was brilliantly simple. I have a fussy 10yo and even he loved it. (I have never had pickled pork in my life either)

Thought it worth of a thread bump for new users of the Q like me. Good food does not have to be difficult to make.

cheers for the recipe

Stu

Thanks Stu,
Still one of my faves.
I wait until they are marked down and at or nearing their use by date and get them and freeze them - I have 2 in the freezer and one thawing in the fridge for tomorrows dinner.

Cheers

Capt'n

[FirePlay]

Hi Captain

Just to check - the "pickled pork" label - does that mean they just inject / brine it in a salt mix (anything else?) or do they use a cure (nitrate/nitrite) in there as well?

Interested in doing this if there's no nitrate/nitrite cure...

Thanks!

[Captain Cook]

Hi Captain

Just to check - the "pickled pork" label - does that mean they just inject / brine it in a salt mix (anything else?) or do they use a cure (nitrate/nitrite) in there as well?

Interested in doing this if there's no nitrate/nitrite cure...

Thanks!

To the best of my knowledge there is no Nitrite/Nitrates in it. Check on the packaging to be sure.

Cheers

[imarty]

I'd be pretty sure there's nitrite in there as in my experience back from when I was still on the tools we used the same brine for pork as we did for the corned beef.
One of the functions of nitrite is to stabilise the colour of the meat to give the reddish pink appearance we all like meat to be.
The main source of nitrates in the human diet is actually vegetables.

[titch]

Yes has Nitrate,preservative 250.
What doesn.t?
This post made me buy one,Captn,does the temp apply to a Q2?
Doing this tomorrow night with roast Pineapple
Will use honey as a glaze on both.
Cheers.
Titch

[Captain Cook]

Yes has Nitrate,preservative 250.
What doesn.t?
This post made me buy one,Captn,does the temp apply to a Q2?
Doing this tomorrow night with roast Pineapple
Will use honey as a glaze on both.
Cheers.
Titch

Yes about 2 - 3 strokes below high will give you a cooking time average of 1 1/2 hours to an internal of 77C.
make sure you rinse it a couple of times before cooking.

Cheers

Capt'n

[jdonly1]

Get some pics please boys

[titch]

Get some pics please boys

will try my best
Cheers.
Titch

[titch]

Done and very Tasty,Thanks Cap'tn
Realized we had done it before

http://www.aussiebbq.info/forum/viewtop ... =27&t=5248




Cheers.
Titch

[Ramjet]

Thanks for the idea Captain.
I had a go at this the other night. Was easy and great taste.
1st one was basted with American Mustard and Maple syrup. The other with honey and seeded mustard








Rod

[titch]

Thanks for the idea Captain.
I had a go at this the other night. Was easy and great taste.
1st one was basted with American Mustard and Maple syrup. The other with honey and seeded mustard








Rod

You nailed that Rod, good one.

Cheers.
Titch

[Bluecutts1]

Well this was my attempt this weekend 6hr cook in the electric smoker brought the meat up to 77dec internal smoked it in apple wood half way through the smoke added apple juice to the water tray. Pulled it out of the smoker stuck it in the oven for a quick glaze and this is what i got. Tasted awesome.

[titch]

That looks nice mate,bet your neighbours spent today sniffing the air
Just add pineapple.
Cheers.
Titch