Thanksgiving is in one week.
And I don’t like turkey.
(Oscar Mayer Deli Fresh Turkey, yes. Big Bird with Bones…not so much.)
Anyway, I can usually stomach it for one meal. But I have to control my gag reflex when it is put out AGAIN for Thursday dinner and AGAIN for Friday lunch.
Make a ham. And not just any ham – the Slow Cooked Brown Sugar Shredded Ham.
This is the ‘mutha of all ham recipes. I’ve had people who dislike ham (like I dislike Turkey) ask me for the recipe because they couldn’t believe it was ham and it is that good.
Even better, you can cook it ahead and then just do the glazing right before you are going to serve. And it freezes incredibly well, so you can have ham another time in a couple of months.
And then best part…Bone-in Shank Ham is only $.99 (lb) at ALDI.
Feed a crew. Get rave reviews. Do it on the cheap. And save a turkey.
Sounds good to me.
Slow Cooked Brown Sugar Shredded Ham
Bone-In Shank Ham (8 – 9 lbs)
4 cups of water
1/2 cup honey
1/2 cup brown sugar
2 tablespoons liquid smoke
2 tablespoons Worcestershire Sauce
1 pinch grond cloves
Small Potato Rolls
1. Preheat oven to 275 degrees. Place ham in a roasting pan with flat side down (bone side up). Pour water to a 2 inch depth. Cover with tin foil or lid.
2. Place in oven for six to eight hours. (Either all day or all night.)
3. Remove from oven. Pour off drippings into separate bowl and set aside.
4. Debone ham, remove an excess fat, and shred with two forks. Return meat to roasting pan. Set aside.
(At this point, you can save the ham bone and reserve some non-glazed ham for future recipes. If you are making ahead, this is the point to place the ham in the refrigerator until you are ready to serve.)
5. Skim fat from drippings and discard. In a new small pan over medium heat, place one cup of fat-free drippings, honey, brown sugar, liquid smoke, Worcestershire Sauce, and cloves and mix well. Once mixture begins to boil, remove from heat and pour over
6. Cover and return to oven and bake for an additional 30-40 minutes. Remove from oven and let sit for 10 minutes.
7. Place Potato Rolls on a cookie sheet and bake for 10 minutes or until they become warm.
8. Fill Potato Rolls with meat and garnish with mayo, mustard, pickles, onions, etc.