Yeah, I have a time constraint, but I am trying to figure out something that balances out the savoriness of the ham. I have some of my mom's cranberry sauce from Thanksgiving frozen that I'm thawing out (might use as a baste for the ham instead of my traditional bourbon-based brown sugar-mesquite honey glaze), and I did look for some pears at the local grocery but no dice. I could go with some grilled corn with cilantro/lime/taco seasoning drizzle.
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pineapple
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Fuck sakes. This was a potential side last year. Thanks. Easy prep and grill. And my mom loves pineapple. Probably eat more pineapple than ham.

Can't rep you right now, because I did recently. Much appreciated. Will rep you for no reason later.
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Usually not one for BBQ pizza but fine copped some leftover pulled pork with some OK Joe's sauce, gouda cheese, pickled red onion and cilantro

Straight money

Best crust I've made to date








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It all looks perfectly golden brown, with beautifully rendered skin... bon appetit
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We use large u15 shrimp (in shell), mini red potatoes, crab legs, andouille sausage, corn on the cob, and Vidalia onions boiled in a large pot with about 1/2 Zattaran’s boil spice. Bring water (about 2-3 gallons) to a boil and add the potatoes first for about 10 mins. Then add the onions and corn. After 5 mins add the andouille and crab legs. Allow to cook for 3-5 mins and then add the shrimp -and let cook for 3 mins or until the shrimp are fully pink. Drain and serve with drawn butter and cocktail sauce sides.
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Sounds sooo good, I've only done one boil with all shrimp and sausage because crablegs are so steep around here

But it was killer anyway, those Zatarains packets impart a LOT of flavor to everything, even the taters and corn explode with flavor
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Not to brag, ok to be a braggart, these were fucking good.



I love my new cast iron skillet I bought for camping but I'll probably cook a lot with it.
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Completely agree that crab legs are not needed. We also leave them out a lot of times due to both availability and how much work they require to get to the “meat”. I could not agree more about the corn and potatoes. I actually always use a bit more of each as the veggies are my favorite part (followed closely by the andouille).
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For people who've never tried it before, those packets will be a revelation... they add sooo much flavor
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Which packets?
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Here is a great pineapple recipe as a side for ham:

1 stick butter, room temp
3/4 cup sugar
4 eggs
20 Oz can crushed pineapple, drained
6 slices white bread, cubed

Cream butter and sugar.
Add eggs, beat until smooth.
Add pineapple and bread cubes. Mix.
Pour into greased casserole and bake at 350 until browned on top, about 45 minutes.
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:-)

omg. That looks so fucking good!
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Due to time constraints I had to do the potatoes au gratin early. Used my dad's recipe, mostly, which is basically sliced yukon golds, caramelized onions, roast garlic, three cheddars, little gruyere, dijon mustard (yes, Grey Poupon), heavy cream, seasonings:


Will finish it tomorrow with some fried onions and parmesan cheese.
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