Smoked Ham and Cheese Fatty
I am not sure if you remember the Bacon Cheeseburger Fatty I posted last month that I smoked in my Bradley Electric Smoker. It was killer.
Seriously.
The wonderful thing about a fatty is that they scream for experimentation. A fatty is great if it is basic and just the meat, but there are so many options and you can mix with the meat that the possibilities are endless.
Some of the the ingredients I have stuffed a fatty:
- olives and mozzarella
- jalapenos and monterey jack
- mushrooms
- ham and pineapple
- and more!
Today’s fatty is stuffed with ham and cream cheese. I also mixed some sauteed onions and peppers to enhance the flavour even more. The end result was dynamite! It was great on its own and also great on a slider bun!
Directions along with photos:
In a skillet, melt the butter and cook the diced onion and pepper until tender. Cool to room temperature. Mix the onion and pepper mixture with the ground pork and spice rub (spice rub recipe found here).
Spread the meat mixture into an 8×10 inch rectangle.
Lay a couple slices of ham in the middle of the rectangle. place the cream cheese on the ham.
Use the other two slices of ham to wrap around and seal the cream cheese.
Roll up the fatty so that the cheese and ham is completely surrounded by the pork mixture.
Smoke the fatty in a smoker set to 250F for about 2 1/2 hours. brush with bbq sauce when there is about 1 hour of smoking time remaining. Remove when the internal temperature is at 165F.
Slice and eat!
Smoked Ham and Cheese Fatty
Ingredients
- 1 tbsp butter
- 1/2 cup diced onion
- 1/2 cup diced pepper
- 1 tbsp Steve's BBQ rub
- 1 pound ground pork or sausage meat
- 4 slices of ham lunchmeat
- 1/3 cup cream cheese
- 1/4 cup bbq sauce
Instructions
- In a skillet, melt the butter and cook the diced onion and pepper until tender. Cool to room temperature. Mix the onion and pepper mixture with the ground pork and spice rub (spice rub recipe found here). Spread the meat mixture into an 8x10 inch rectangle.
- Lay a couple slices of ham in the middle of the rectangle. place the cream cheese on the ham. Use the other two slices of ham to wrap around and seal the cream cheese.
- Roll up the fatty so that the cheese and ham is completely surrounded by the pork mixture. Smoke the fatty in a smoker set to 250F for about 2 1/2 hours. brush with bbq sauce when there is about 1 hour of smoking time remaining. Remove when the internal temperature is at 165F.
