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Grilled Ham

ham 1

 

This morning my parents texted me to ask what our Easter plans were and my first and only thought was Easter? That’s next month. I have no idea. And then I realized that no, Easter is not next month. It is next week. And I had a panic attack. Where has the spring gone? Where have I been? What am I doing? It was an existential crisis type morning.

 

ham 2

 

I’ve been on the road, constantly, every weekend, bouncing from town to town and event to event. All for the best and all for people I love, but never the less I am road weary. And with no signs of stopping. This weekend we’re headed to San Francisco for a week, and then it will be May, a month full of weddings and trips and, before we know it, June. And Easter will come and go and since we’re taking a red eye home from California on Easter Eve I’ll probably sleep through most of it and I definitely won’t be eating ham or deviled eggs (I have a strong suspicion that this will be a takeout Indian type of Easter). But YOU will be home and YOU will be well rested and ready to celebrate, so therefore YOU should make a ham. This ham. Smoke it. It’ll be like no ham you’ve ever tasted, I promise. And I’ll just lay in bed and snuggle my dogs and pretend I’m at your house for Easter dinner. Unless, of course, you’re delivering.

 

ham 3

 

Grilled Ham

ed note: This recipe calls for a fresh, uncured ham. Adding wood chips to the grill gives the pork a smokey flavor, but because it is uncured the flavor is more in the style of a pork chop than traditional honey baked ham. 

10-15lb ham, uncured

brine:

1 cup kosher salt

1/4 cup red pepper flakes

1/4 cup chipotle powder

5 cloves garlic

glaze:

2 tbsp red pepper flakes

2 tbsp chipotle powder

1 tbsp garlic powder

1/4 cup brown sugar

1 stick butter

Hickory chips for the grill

The day before you’d like to cook and serve your ham, prepare your brine by combining all the ingredients in a large pot of water and submerging the ham completely. Cover and let sit, in a cool place, for 24 (or up to 48) hours.

The next day pat your ham down and place on a lined baking sheet. Mix together seasonings and rub evenly over ham. Cube butter and lay across ham. Heat your grill and place the ham over indirect, medium-low heat. Soak hickory chips in water and wrap in tin foil. Place on the grill next to ham. Cover and let cook, checking to baste occasionally.

Cook for 15-20 minutes per pound, or until the internal temperature meets 150F. Once finished remove from heat and let rest 45-60 minutes before slicing and serving.

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Lovely Internet 4.4.14

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1. I would like to be drinking this right now.

2. The importance of body language.

3. These sweet potato cakes.

4. I choose to believe he really feels otherwise.

5. Wisdom of a test kitchen.

6. The most recent issue of Paprika Southern is lovely.

7. How to cook eggs.

8. We’re in the midst of our annual April detox, but when we’re back to all things delicious, I’m making pasta.

9. For my fellow slow pokes.

10. The hardest part (that’s the damn truth).

For more tidbits from Elena the person, follow me on twitter (@elenabrent or @biscuitsandsuch), instagrampinterest or facebook. Follow along with MissElenaeous for thoughts on everything other than Southern food

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Fried Plantains

plantains 1

Last weekend I headed to sunny Georgia to surprise my dear friend Kellie at the opening of her first show in her new city of residence, Atlanta. Kellie, an incredible painter, has shown her work in galleries all over the world, from New York to Germany. And in the years since we graduated from MICA I haven’t ever been able to attend one of her shows. But now, with her here in the South just a mere 6 hours drive due West, I had my chance!

plantains 5 I love surprising people but I’m horrible at keeping secrets which means I’m mostly just plain bad at surprises. So the fact that Kellie was so surprised and happy to see me when I walked into the gallery that she cried and fanned her face with her hands like a teary old lady is pure gold. And a testament to the sneakiness of Kellie’s boyfriend Corey, who kindly acted as my accomplice.

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plantains 3

The weekend, in its entirety, was perfect. Beyond the opening we enjoyed two days of beautiful in Atlanta- enjoying the warm Spring weather that felt like summer, walking around the botanical gardens, catching up. That’s the best thing about old friends, you just pick up where you left off, even if it’s been months or years since you’ve really spent time together.

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plantains 2 Kellie and her family are from Trinidad, and on Saturday Kellie threw a party for her friends and family with mountains of Trinidadian food, made locally at a place in Marietta. It was all delicious, especially the doubles, but I spent the majority of my time hovering over the tray of fried plantains. When fried, plantains, a starchier relative of the banana, are the quintessential summer treat. After eating basically my body weight in plantains at Kellie’s I immediately came home and fried some more for myself. I have no regrets.

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 Fried Plantains

4 over-ripe plantains

3 tbsp coconut oil

Honey or sour cream for dipping

Cut your plantains thinly, about 1/4″, and on the diagonal so the pieces are long and slanted. Melt coconut oil in the pan and fry for 3-4 minutes on each side, until golden brown and crisp. Serve hot on their own or with honey or sour cream to dip.

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