All time Ham..

[Rancho Loco]

I had Corralitos Market smoke the hams from my Tejon pig - Maple cured, low salt, smoked over apple wood. I just thawed one out last week, and have been working on it since then, and I do believe it is the all-time best ham in the world.

 

[Speckmisser]

We'll have to do a compare with my Bobby Lee's sugar cure.

It'll be a tough gig, but someone should do it.

 

[larrysogla]

Mouth watering!!! You guys are lucky living close to good butcher/markets that take very good care of wild meat.

 

[257 wby]

Corralitos does a great job. I love their thick cut bacon and marinated skirt steaks

. There is a another guy in Greenfield that does a good job on deer and hogs. Roy's Swiss Sausage right off of 101. His place is real clean and he is a good guy.

257 wby

 

[bighorn67]

I'll throw my home cured and smoked ham in the pot. It's hard to beat.

Dave

 

[NCahuntinfool]

<div class='quotetop'>QUOTE </div>

We'll have to do a compare with my Bobby Lee's sugar cure.

It'll be a tough gig, but someone should do it[/b]

Hey if you need a judge I will offer my services completly free of charge

 

[Speckmisser]

<div class='quotetop'>QUOTE </div>

Hey if you need a judge I will offer my services completly free of charge[/b]

I was gonna be judge, competitor, and jury on this one... but Rancho appears to be scared.

 

[Rancho Loco]

I ain't skeered..

I am a bit leery of the bottle of Patron Speckmisser will need to "cleanse the palate"..

 

[Speckmisser]

Starting to sound like the first annual JHO Smoked Ham cook-off!

And Rancho, don't worry 'bout that Patron. It won't hurt you.

Much.

 

[superduty]

This just might be worth the trip up North.

The wife thawed out the honey smoked ham three nights ago and made some stuffing to go with it. My favorite was the next day she took the leftovers and made me a big pot of ham and white beans with just the right amount of goodies. Man oh man I couldn't get enough. Speck, you know the pig I'm talking about. I think you helped me throw him into the back of the superduty after waking up a tad bit late from the Tequila adventures from the night before.

 

[bighorn67]

I'm in pending time and place. Maybe we could work this into the Ham Slam.

Dave

 

[Speckmisser]

It would be fun to work into the Ham Slam, but I need to get the details together first. Might be best to figure another time for this event.

I would like to get something together for the Bay Area and NorCal folks (SoCal are encouraged and welcomed of course). A Ham Cook-Off/Taste Test might be just the centerpiece we need.

Ya'll bounce the idea around. I'm still online off and on through tomorrow morning,but I'll be outta here then and won't be thinking about hogs until next week some time.