Happy Fat Tuesday!! I baked brie en croute, and made homemade pesto to accompany it! The nutty richness of the cheese paired well with the fresh spinach (yes, I prefer spinach over basil) and pinenut pesto. Plus, it's amazing with both white and red wines, lol!
How to smoke a ham: 1. Score w/ knife 2. Dijon mustard slather 3. Brown sugar rub 4. Smoke at 250F. After 4hrs, slather w/ brown sugar & mustard paste 5. At 6hrs, applied more sugar-mustard paste 6. Internal temp hit goal of 170F after 10 hrs. Remove from smoker, rest 15 mins, then slice. 7. Dinner is served! Full instructions here: http://carolinasaucecompany.blogspot.com/2012/12/gregs-first-attempt-at-smoked-ham.html