Stop. Ham time.

Bought a ham a couple weeks ago on sale.

Lemme tell you something: ham is a glorious thing. Versitile, salty, sweet, fatty - everything you want. There isn't much it can't go in or with or on top of, or just chunk ripped off the bone. And another thing, ham steaks? Like a T-Bone, can be eaten for every meal. Not many foods can you say that about, and the ones you can, most likely came from a pig.



I treated this pig like his leg had gone to heaven. It was an 8 lb. spiral cut job.

First thing I did was cover, nay, slather it in honey mustard. And none of that mayonnaise-based stuff, either. The ingredients listed on this bottle are "vinegar, mustard seed, honey, brown sugar, spices."

Slathered.

Next step was to cover and pat it with brown sugar. You can use a light, but I prefer dark. Has that deeper molassesy taste.

I had a bit of orange juice and honey I melted with some red pepper flakes to coat and seal the brown sugar layer. In the future, I'd use a spray bottle, since pouring it just kindof made it run off a bit.

Finally, the last step is the twist. I ground up some ginger snaps and covered the whole thing up and patted it firm.

 

After about an hour and a half at 350, this baby was ready to go.

I'm really pleased how great it came out, especially compared to how easy it was to do. You'll see this pup show up in a lot of recipes coming up at TDB. Nothing so far has gone to waste. Even the run-off was turned into a base for some really great baked beans. But that'll be for another day on Caveman Cooking.

Look at that. Makes you feel bad for vegetarians. Until next time, Barbeardians - Eat meat.