Thanksgiving is my favorite holiday and a huge deal at my mom's house. We have about 30-35 people and its usually a 3 day event. One of the pride and joys, is a Southern Maryland traditional stuffed ham. Its usually around a 22-28lb corned ham stuffed with kale,cabbage,onions and lots of spices including mustard seed, pepper. Slits are cut into it which you pack this mixture into every nook and cranny, then its wrapped and tied into a cheese cloth and boiled very very slowly for 6-8 hours. We go to a friends farm every year to chop kale and cabbage and onions for hours and hours. We usually do somewhere between 16-25 hams total. Requires about 50lbs of kale and cabbage, but it is a great time that yields the most amazing ham. The pictures are us chopping, put it all into big bins usually two and then when you add all the spices it shrinks it all down into one bin. My wife is holding the jar with all the spices. Other food at my mothers is usually two turkeys, oyster stuffing, oysters, all the other various fixings. I could go on and on but I'm making myself hungry. Hope everyone has a great holiday, I will try and get some pics of the full spread and I have a great game we play that people here may like so I will try to get that on video as well .
Awesome pics capetown! That ham sounds delicious, I've never heard of anything like that before. You give out visitor passes to your event?
We always seem to get new people every year! Talked to my mom and we are doing 3 20lb turkeys this year along with the ham. So plenty of food!
Were doing a duck in the Big Easy some collard greens, sweet potato biscuits, green bean casserole, and a chocolate chess pie I cant wait
I'm heading out to a relative's place in the Wilds. I'm guessing the standard fair with Turkey. It is the first time they are holding it at their house. I won't be taking anything because the location is too far away. In the past, some of the PA Swiss/German sides I have encountered through family dinners in addition to the regular stuff...oyster stuffing, homemade wine, cookies, and pies.
The bird's all ready for the smoker! I do a "smoke-roast" - run the egg about 325. I find the skin gets tough and rubbery if you cook lower than 300. I like to "skin" the bird with some bacon - keeps it from getting too dark in the smoker. Running 1/2 cherry chunks, half charcoal.
Looks great there Dave... I'm heading back to Mom's and Dad's for the first meal, and coming back in the afternoon to eat with my GF's side. And I'll be a stuffed and full little boy when the days done. Have a safe and fun time to all in FHC land, Happy Thanksgivings...
.... I was just thinking about bacon on Turkey the other day... Then BAM! Theres a picture of it......Looks great there Shawn....
Made a creole butter injection, injected the turkey, rubbed it down with seasonings and just got it in the Big Easy.
Prime rib time! Final cooking for the B1RD and prime rib on. Paying respects to the wood gods with a taste
