Easter ham and fruit stuffed fattie

Ham is an Easter tradition for us so it was time to smoke one for Sunday dinner. I usually inject and baste with a mixture of canned pineapple juice, maraschino cherry juice and brown sugar. Today though, I was planning to uses some cherry wood for smoke so I added a box of cherry jello and some ground ginger to the mix.

injecting the ham

The injected ham was smoked on the WSM at 250 to 275 degrees until it reached an internal temperature of 170 degrees. I covered the pan with foil and let it rest for a couple of hours before slicing.
almost done

A fattie was also planned for the day so after the ham was cooking, I took some sliced pineapple, maraschino cherries, brown sugar and ginger and threw then into the food processor. A one pound chub of Jimmy Dean regular sausage was flattened on a sheet of wax paper before adding the fruit puree and rolling it up. Hint… Roll the fattie up into the wax paper and put it in the freezer for a half hour or so to “firm up” before cooking.
fruit fattie

The pan with the ham in it forced me to put the fattie real close to the edge of the cooking grate so it sagged in the middle during the cooking process.
sagging fattie
pineapple-cherry stuffed fattie

Happy Easter from High Desert BBQ!

Post a Comment

You must be logged in to post a comment.