The trick is to smoke the meat and not make the meat smoke

HAM CRISPS

  Date: August 20, 2011
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I saw this recipe posted on the BARBECUE BIBLE MESSAGE BOARD, and I just new I had to do it. The next thing I knew, I was on my way to the supermarket to pick up ham. The rest of the ingredients I had on hand. This dish uses Black Forrest ham as a container for some stuffing and a poached egg. It looked great but I made a few changes. I removed mushrooms from the stuffing and replaced it with ground spicy Italian sausage. I also wanted to add some apple wood smoke on the grill and some cheese to top off the eggs. I decided to do everything on the grill. Besides cooking the eggs over the main burners, I used the side burner to sautee the stuffing ingredients, the griddle grate to make the toast, & the smoker drawer with some Apple wood chips for some smoke. I only soaked the chips for 15 minutes so they started making smoke almost right away and I got an earlier, heavier smoke that way. The ham crisps turned out excellently. Next time I may try a less prominent tasting sausage, since the Italian sausages were right out front flavor wise. Not overpowering but a little dominant. These Ham Crisps were excellent, with many wonderful flavors. I also liked the way the toast on the griddle came out: very evenly and lightly grilled, but crisp. I would eat these Ham Crisps anytime 24/7.
Recipe Source:
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Americas Hometown Favorites

BarbecueBible.com:

MESSAGE BOARD POST.

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Grill:
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Kenmore Elite Gas Grill

Indirect Grilled on Cedar Plank:

Using Kenmore Elite Gas Grill
Gear:
  • 19" Grill Spatula
  • S-S 1/2 Sheet Pan
  • Side Burner