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WhiteTrash BBQ -- Real Pit Barbecue from New York City. This is the story of a fire obsessed guy, living in Brooklyn, with a dream of producing award winning, competition busting, real Barbeque. Come live the dream as I compete around the country in the KCBS Championship Barbecue circuit.

Tuesday, November 18, 2008

BBQ Recipes: Confetti- Filled Ham Spirals

I promised that I would post the recipe for Confetti-Filled Ham Spirals as it appears in the superb book Sublime Smoke by Cheryl Alters Jamison and Bill Jamison. These spirals saw my table many times when the book first came out and it's time for them to start making regular appearances again. While the recipe calls for the rolls to be smoked, I'm willing to bet that they would be almost as good prepared in a low oven.

Confetti-Filled Ham Spirals
Colorful confetti like bits of fruits, nuts and chives lace this roll-up treat, which gets some of its flavor from the bourbon, so don't go cheap. Makes about 3 dozen spirals.
  • 1/4 cup dried cherries or cranberries
  • 2 tablespoons or more of bourbon (enough to cover)
  • 12 oz. creme cheese, at room temperature
  • 1/4 cup chopped pecans
  • 1/4 cup minced fresh chives (don't substitute dried)
  • 1/8 tsp. brown sugar
  • 8 to 10 individual slices of fully cooked ham , each about 1/8 inch thick, at room temperature (I usually use Boar's Head boiled ham and ask the deli guy to cut it for me)
Bring your smoker to its proper cooking temperature.

Place the cherries or cranberries in a medium bowl and pour the bourbon over them. Let the fruit sit for at least 20 minutes. Using a slotted spoon, remove the fruit from the bowl and chop. Return the fruit and any juices to the remaining bourbon in the bowl. Mix in the creme cheese , pecans, chives and sugar until well combined.

Spread the creme cheese mixture on the ham slices, leaving about 1/2 inch uncovered around the edge of each slice. Roll up the slice from one of the wider sides and secure it with toothpicks. Repeat with the remaining slices of ham.

Transfer the rolls to the smoker. Smoke them just long enough to flavor the cheese and precooked meat, about 20 to 25 minutes at a temperature of 225 to 250 degrees. Cool the rolls briefly, remove the toothpicks and wrap them tightly in plastic wrap. Refrigerate the rolls until the cheese becomes firm, at least 2 hours. (The rolls can be made a day or 2 in advance at this point.)

When ready to serve, remove the rolls from the refrigerator and unwrap. Cut the rolls into 1/2 inch spirals and arrange on a platter. For best flavor let them sit at room temperature for 20 to 30 minutes before serving. Enjoy.

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