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Ham, Cheese, and Pickles

Ingredients

Pimento Cheese

  • 5 pounds Cheddar cheese medium sharp, shredded
  • 3 cups mayonnaise preferably Dukes
  • 4 large red bell peppers roasted, peeled, seeded, small diced
  • 1/2 bunch tarragon minced
  • 1/2 small red onion minced
  • 1 TBL Texas Pete hot sauce
  • 1 teaspoon Worcestershire sauce

Bread and Butter Pickles

  • 10 pounds cucumbers pickling or Kirby, sliced 1/8” thick
  • 2 cups kosher salt
  • 3 quarts cider vinegar
  • 1 1/2 gallons sugar granulated
  • 2 small yellow onions sliced 1/8” thick
  • 1 teaspoon turmeric
  • 1 oz wt celery seed
  • 3 sticks cinnamon
  • 1/4 cup mustard seed

Wet Cured Ham

  • 1 fresh ham boned, rolled and tied
  • 5 g fennel seed
  • 5 g celery seed
  • 10 g coriander
  • 10 g caraway seed
  • 90 g sel rose
  • 560 g kosher salt
  • 679.5 g brown sugar
  • 1 liter apple juice
  • 5 liters water
  • 2 apples cored

Method

Pimento Cheese Procedure:
  1. In mixing bowl, combine all ingredients
  2. With plastic spatula, mix to thoroughly combine.

Bread and Butter Pickles Procedure:

  1. In a mixed solution of the 2 cups kosher salt to 1 1/2 gallons of water, soak the sliced cucumbers overnight in the refrigerator
  2. After 24 hours, drain and thoroughly rinse the cucumbers, and set in a colander to drain
  3. In large rondeau, combine all of the remaining ingredients and bring to boil
  4. When the brine has come to a boil, add the cucumbers and return to a simmer
  5. Remove the pickles from the heat and allow to cool completely before refrigerating

Wet Cured Ham Procedure:

  1. In large sauce pot, combine all ingredients except ham and bring to boil and cook for 20 seconds
  2. Remove from heat and let steep for 1 hour
  3. Strain and cool to room temperature
  4. In appropriate container, pour mixture over ham and weight down so ham stays submerged
  5. Flip ham daily in the cure for 21 days
  6. Remove from brine soak in cold water for 1 hour
  7. Over Applewood chips, smoke the ham at 300ºF until the ham reaches an internal temperature of 155ºF
  8. Allow the ham to cool on a rack and refrigerate


Serve with crackers or crudités.