With a peppery citrus aroma, this spicy and smoky mezcal-infused blend carefully crafted by Derek Wolf emulates the experience of sipping mezcal with a citrus back.
Dish Info
Ingredients
8
servings
10
7.5
hours
Ingredients
ham shank bone-in
¼
cup
Smoked Chipotle Mezcal seasoning
yellow mustard
beer
4
packs
lbs
King’s Hawaiian Rolls
8
cups
butter
Monterrey jack cheese
Pickles or pickled jalapenos
4
1
tbsp
Garnish
½
cup
OTFC Pantry
Step 1
Use a knife to score the ham with a crosshatch on all sides about ¼” deep, except the flat cut side. Coat the ham with a thin layer of yellow mustard, use more if needed. This helps the seasoning stick to the outside. Sprinkle the seasoning generously around the entire outside, skipping the flat cut side.
Step 2
Place your ham in the smoker, and allow it to smoke for about 3 hours or so. Add a small water pan if you feel the air is very dry. Allow it to cook until it’s around 165F.
Step 3
Remove the ham from the smoker and place it into a foil pan, or a small roasting pan. Add 1 bottle of beer and pour it into the bottom. Cover the ham with heavy-duty foil, giving it a little room so the foil isn’t hugging the ham. Turn up the heat to 350F. Place the pan back in the smoker and let it roll for 3-4 hours. You want the ham to be at least 190F, up to 210F. The meat should be pulling off the bone with ease.
Step 4
Allow it to rest for about 30 minutes before shredding carefully.
Step 5
Slice your bread lengthwise, keeping the entire loaf together. Do not pull apart the rolls! Place your ham, cheese, and pickles on the bottom half of the loaf.
Step 6
Close up the sandwiches with the top half, and baste it with the melted butter. Sprinkle more of the seasoning on the top.
Step 7
Bake the sandwiches in the smoker for 6-8 minutes, until you can see the cheese is melty. Serve and enjoy!
Brad joins the OTFC Wolf Pack as an expert recipe collaborator. He is the professional recipe developer, food writer, and culinary photographer behind the bold website, ChilesandSmoke.com
More Info