SMOKED HAM SALAD RECIPE RECIPES

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HAM SALAD II RECIPE | ALLRECIPES



Ham Salad II Recipe | Allrecipes image

This sweet ham salad is great served on bread as a sandwich or crackers as a snack.

Provided by James

Categories     Ham Salad

Total Time 15 minutes

Prep Time 15 minutes

Yield 16 servings

Number Of Ingredients 8

2 cups mayonnaise
1 cup sweet pickle relish
½ teaspoon freshly ground black pepper
2 teaspoons salt
2 pounds smoked boneless ham, diced
1 onion, diced
1 small green bell pepper, diced
2 stalks celery, diced

Steps:

  • In a large bowl, stir together the mayonnaise, relish, pepper and salt until blended. Add the ham, onion, green pepper and celery and toss until coated. Store the salad, covered, in the refrigerator.

Nutrition Facts : Calories 278.2 calories, CarbohydrateContent 7.3 g, CholesterolContent 37.7 mg, FatContent 24 g, FiberContent 0.5 g, ProteinContent 9.9 g, SaturatedFatContent 4 g, SodiumContent 1264.5 mg, SugarContent 5.3 g

SMOKED HAM HOCKS RECIPE | MYRECIPES



Smoked Ham Hocks Recipe | MyRecipes image

Call your butcher days ahead to order fresh hocks. This recipe also works great with fresh turkey wings.Hands-on 45 min.; Total 18 hours, 45 min.

Provided by Cathy Barrow

Yield Makes 4 ham hocks

Number Of Ingredients 9

3 tablespoons table salt
1 tablespoon chopped fresh thyme
2 tablespoons honey
1 teaspoon coarsely ground black pepper
4 (10- to 12-oz.) fresh ham hocks
4 cups pecan or hickory wood chips
2 (9-inch) square disposable aluminum foil pans
2 cups beer or apple cider
¼ cup maple syrup or molasses

Steps:

  • Bring first 4 ingredients and 2 qt. water to a boil in a large saucepan. Remove from heat, and cool 1 hour. Divide hocks between 2 (1-gal.) heavy-duty zip-top plastic bags. Pour half of brine mixture into each bag; seal and chill 8 to 24 hours. Remove hocks, and rinse. Discard brine. Chill hocks uncovered on a wire rack over a baking sheet 2 hours, or cover with foil, and chill up to 12 hours.
  • Place 2 cups wood chips in each disposable pan; pour 1 cup beer into each pan. Soak chips 30 minutes.
  • Heat 1 side of grill to 200° (low) heat, leaving other side unlit. Place 1 pan of wood chips on lit side of grill. (Reserve second pan of soaked chips for Step ) Cover grill for 20 minutes or until wood chips begin to smoke. Place ham hocks on unlit side of grill; brush with syrup. Grill, covered and maintaining temperature at 200°, 2 hours, brushing with syrup every hour.
  • Remove pan of chips from grill, and discard. Place reserved pan of chips on lit side. Grill, covered and maintaining temperature at 200°, 4 to 6 more hours or until meat is tender. (The longer you cook, the smokier they get.)

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