Dutch Oven Ham

Discussion in 'Camping, Hiking, Cooking' started by TD, Nov 17, 2012.

  1. Jerry Daschofsky

    Jerry Daschofsky Moderator Staff Member

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    Oh, I forgot, sometimes I do toss a fried egg on top of that too. Actually, if you toast the bagel it'll start softening up the creamcheese and then you toss that hot ham on there it'll melt it more. So best to not get it too warmed up. The other stuff will do it for you. :)
     
  2. TD

    TD Active Member

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    Ok Jerry - I cooked up your breakfast sandwich this morning. No picture this time, but here is how it went.
    Sliced the bagel and buttered both halves and fried them in my cast iron skillet until golden brown.
    Spread Philly cream cheese on half and closed the halves together to start the softening process.
    Went out to the Chicken Coop and stole an egg and fried it up in the skillet as well.
    Layed that in the bagel as well.
    Next I fried up slices of the ham and added the leftover brown sugar glaze that I reserved from the dutch oven.
    I let that cook until the glaze started to thicken and then I added the ham to the sandwich and dribbled that sweet brown glaze over it all.
    Next I topped with the bagel half and enjoyed with a cup of freshly brewed french roast.

    I gotta tell you. That thickened glaze mixed with the cream cheese was freakin' awesome. I can't wait until tomorrow morning and do it all over again.
     
    Patrick Gould likes this.
  3. Jerry Daschofsky

    Jerry Daschofsky Moderator Staff Member

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    glad you liked it. Ham doesn't last long in my house. Now that my kids are older its nice seeing them making it this way. Hell they even make an extra one to take to school with them for lunch. But always better when it's a hot gooey mess.
     
  4. dryflylarry

    dryflylarry "Chasing Riseforms"

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    You guys are driving me crazy! That ham looks and sounds so good! I just finished some cranberries, which are cooling, and pulled two pumpkin pies out of the oven. I think I will be a pig on Thanksgiving! :)
     
  5. mbowers

    mbowers Active Member

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    Something I did on the last ham which I think made it moist and flavorful was to use the Cajun Injector and inject a mix of 50:50 maple syrup and apple juice. About 1/2c of each for a 10lb ham but I just kept injecting whatever ran back out of the ham until I thought it was saturated.
    One of the best tasting and definitely the most moist ham I've ever had. I imagine you can sub honey or some brown sugar if you don't have maple syrup.
     
  6. Bradley Miller

    Bradley Miller Dances with fish

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    Leaving now for Safeway........