Sorry it has taken me so long to post about this CFM! Christmas week was jam packed and I had a couple of moments of high anxiety, wondering if I’d get it all done.
On Tuesday morning, I started with two bone in hams.
They were coated in mustard and a homemade rub.
I poured a 12 oz bottle of Coke in the bottom of each pan, covered them tightly in foil, and then two hours in the oven at 275. Removed from the oven and covered in a combination of Sweet Baby Ray’s barbecue sauce, apricot preserves, and apple cider vinegar, and back in the oven, with the temp raised to 300 degrees Fahrenheit.
After the first two hours, as I was preparing to cover them in sauce.
I thought they were done, but I was sadly mistaken (misunderstood the internal temp goal of 200 for pulled ham, vs 165 for “done” ham). So much to learn.
Later that evening (hours later) it was pullable. Tasted good, too.
The pulled ham sandwiches were accompanied by broccoli salad. (Thanks for the suggestion @Shelby!)
My recipe calls for raisins, but I subbed with Craisins. Broccoli, bacon, cheddar, red onion, sunflower seeds, Craisins. My husband was turning his nose up at the broccoli salad from the beginning. (He is now a believer.)
I made and dressed the broccoli salad on Tuesday for the Wednesday delivery.
Before dressing:
The dressing was made of mayo, sugar, red wine vinegar, salt, black pepper. Nothing unusual or edgy.
I toasted the buns, and you can see that they are a beautiful color. Unfortunately, they were still a little over toasted and the sandwiches didn’t have any give. It made me sad.
Maybe the chocolate chip cookies with flaky salt helped. I hope so.
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There was a family and two single guys waiting for food as we unloaded. I apologized for the over toasted buns and one of the single guys insisted he preferred crunchy bread. 😂 That was nice of him.
ETA: The red hat peeking over the back seat says, “Ragin Cajuns,” btw.
I feel good that we were able to complete and deliver for 11am on Christmas Eve.
