And that is fresh, how?
I applied logic and reason, which appear to be novel concepts for you.
You know what they say–if you meet the Buddha on the street, the mountain comes to Mohammad, Shalom!
FRESH HOLIDAY HAM WITH MUSTARD SAUCE
INGREDIENTS
1 8-10 LB. FRESH HAM, PREFERABLY SHANK PORTION, SKIN ON
1/2 CUP KOSHER SALT
1/2 CUP MORTON’S TENDERQUICK CURING SALT
3/4 CUP DARK BROWN SUGAR
2 QTS. WATER
1 TSP. WHOLE CLOVES (OPTIONAL)
1 TBSP. TRAEGER PORK AND POULTRY SHAKE
2 CUPS APPLE JUICE
1/4 CUP MAPLE SYRUP, WARMED
1/4 CUP BOURBON, OR MORE APPLE JUICE
1/4 CUP DRY MUSTARD
1/2 CUP BROWN SUGAR
2 TSP. COARSE SALT (KOSHER OR SEA)
1 TSP. FRESHLY GROUND BLACK PEPPER
1/2 CUP APPLE CIDER VINEGAR
2 CUPS HEAVY WHIPPING CREAM
4 EGG YOLKS, BEATEN
In a container large enough to hold the brine and ham, combine the kosher salt, curing salt, 3/4 cup of brown sugar, and the water. Stir to dissolve the salt and sugar crystals. If a more cured texture and appearance is desired, use a kitchen syringe to inject the brine into the ham, especially near the bone.
Submerge the ham, weighting it with ice-filled resealable plastic bags, if necessary. Cover it and refrigerate for 24 hours.
Rinse the ham thoroughly under cold running water and pat it dry with paper towels. (Discard the brine.) Using a sharp knife, score the skin on the entire surface of the ham at 1-inch intervals in a crosshatch pattern. Insert a whole clove into each diamond shape, if desired.
Season the outside of the ham with Traeger Pork and Poultry Rub. Put the ham on a rack in a roasting pan.
When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to Smoke and preheat, lid closed, for 10 to 15 minutes.
Place the roasting pan with the ham on the grill grate. Smoke the ham for 2 hours.
Meanwhile, combine the apple juice, maple syrup, and bourbon and transfer to a mister. Mist or mop the outside of the ham.
Increase the temperature of the grill to 300F and continue to roast the ham, misting occasionally, until the internal temperature reaches 165F, about 3 to 4 hours.
Check the temperature at the 2-hour mark: fresh hams are quite lean, and you do not want to overcook the meat. When done, the smaller bone at the end of the ham will wiggle easily.
Transfer the ham to a platter or cutting board, cover, and let rest for 20 minutes before carving.
Meanwhile, make the mustard sauce: In a saucepan, whisk the mustard, brown sugar, and salt and pepper, breaking up any lumps with the whisk or your fingers. Add the vinegar and blend well.
Add the cream and beaten egg yolks to the saucepan and cook over very low heat, stirring constantly, until thickened and smooth. Serve warm with the ham.
Ugh…
Don’t nobody comment on this meal, or he’ll go straight to HR and file a lawsuit.
Which trock showed up and kept insisting that we didn’t know how to debate and he was winning? This one reminds me of that one, with slightly better language skills.
It promised to go to GD but it’s still here. It would be nice if it would trock on down the road.
There was that racist trock that claimed to win every time he opened his mouth.
I agree. This is a very tiny board with ten threads and virtually no members, and is obviously no place for someone of your tremendous intellect. Plus, the place is infested with synchophants. For example, no one else was able – as you did in that sexual harassment thread – to cut right to the core of the issue the way you did. By ignoring most of the facts or getting them exactly backwards, fabricating others, and then applying 18th century values to the whole, you were able to analyze the situation with a perspicacity that would be the envy of Sherlock Holmes. You were thus able to reach conclusions that would never have occurred to anyone else, except possibly some other insufferable misogynistic mouth-breathing troglodyte.
I also agree that we’re generally pretty good at running everyone off, and what confuses me is why you’re still here, with your throbbing great intellect blinding us like the light of a thousand suns. Isn’t there someplace more fitting for someone of your intellectual stature than this humble board, preferably on some other planet?
I suggest you stay PCarolinus unless at some point you start complaining about how poor people or blacks or gays are ruining your life.
Nah, nothing like that, but I do wish women would stop embarrassing the rest of us with frivolous complaints. That kind of behavior is why no one believes the women who complained about men in power. Because when you whine about every perceived slight and raise that kind of hell over nothing, it not only tarnishes credible claims it paints women as shrill attention seekers.
Keep crying wolf and no one believes you when the wolf grabs you right in the pussy.
But damn, she commented on my lunch, right? That’s a real fucking travesty right there.
Look, honey, this is the pit trolls thread. Take your issues discussion somewhere else. We are just here in this thread to call out trolls. Protest thee not too much.
I just did. Nawth Chuka trolled her entire office, if that tale is even true. Trolled that thread which was asking if women overstate harassment claims when she posted that hilariously trifling complaint.
So yeah, found a troll my first day on the board. How the hell did you seasoned backbiters miss it?
Keep your mirror polished, as it seems to be working nicely.
I once shot a sycophant in my pajamas… Oh, you know the rest.
We all know what he was doing in your pajamas.
He was keeping them warm for you.
I see CrazyTiger has already earned another warning in the Presidential Assassination thread. Making good progress.
I need a ruling from the board - is “goosesteppers” sufficient to tick the “Nazi” box on my Troll Bingo card, or do I have to wait until she goes full Godwin? If I can mark this one off I’ll only need “sheeple” to complete the line.
What’s the point of putting kosher salt on ham? I can just hear the little granules screaming as they get sprinkled on…
All of them.
A fresh ham is uncured. Same cut but it’s still just raw pork meat.
Yea, but why kosher salt?
You were running so fast you missed the key word 
Now in this case, it’s being used in a brine. Because kosher salt has larger crystals than table salt, a half cup of kosher has less “salt mass” than table salt. Using table salt in this recipe would make the brine too salty.
No idea why the recipe uses kosher salt rather than a smaller amount of table salt.
A recent Good Eats episode involved roasting duck. Kosher salt was used to dry out the skin before roasting. Makes for a crispier skin.