I think I understand food flavored beer. It could really be efficient. Sometimes you just don’t have the time or energy to both eat AND get drunk. It seems that pizza or doritos flavored beer might be more successful though.
Smoked ham and rye and mustard … not without the SOUR KRAUT! WTF???
+1. The classic Reubenbiere.
Trust me, I’m all for experimentation. I do it all the time - that’s one of the main reasons I got into homebrewing in the first place (I will brew that truffle/saffron beer I’ve been planning one day). I have learned through much experience, that you are much better off starting on the low end of all the specialty ingredients the first time you brew something experimental. It’s far easier to taste something and say “I could use a little more of “X”, and a lot more of “Y”, and “Z” isn’t really doing anything at all”, than to drink something that is just a loud shouting match between different ingredients. A) Because it will more than likely be drinkable and B) if there’s way too much of an ingredient it’s going to be hard to tell how much less to use, if there’s not enough it’s a lot easier to ballpark how much more you need.
I know you aren’t looking for anything to be subtle, but you’re much better off easing up to it. Nothing wrong with a bold beer, but you’re still going to want some balance if you intend to choke down more than a few gulps. I’d say keep the cherry smoked malt in the 15-20% range, skip the turmeric, and go easy on the mustard (rye should be fine as it is). If you use caraway, keep that low as well.
Of course, if you know you’re only going to brew this once, are fully expecting to dump the batch, and just want to roll the dice, then give it your best guess. Tell us how it works out. I doubt I want to taste it, but I certainly want to hear about it. 
I thought about splitting the batch and racking on some kraut, but was scared to tell people about it. Maybe I will rack on some kraut if this sammich beer ever sees round two.
I think I will use less smoke and no tumeric. I figure if the flavors are way too strong going into the fermenter, I can add some water. I don’t have high hopes for this beer, but it is something I have wanted to try for a while. It will be brewed this weekend. 1.5 gallon batch.
Really old it starts to be liquid smoke. Yuck.
I’m not sure it’s going to taste like a sandwich but I bet you get pretty close to that mustard/smoked ham flavor combination somewhere in the beer.
If it is too intense to drink I bet you could cook it down and make a really amazing glaze out of it for an actual ham.
Yep, that’s the way I’m looking at it. But it will still taste like a beer, and I just can’t imagine all those flavors going together in a way I like.
What is the most unconventionally flavored beer you have brewed?
Pro brewers have brewed beer with oysters, pig testicles, dust from the moon, coffee beans crapped out of a civet and yeast cultured from your buddy’s beard.
My beer seems conservative, wholesome and relatively sane compared with them.
you mean less conventional than the chanterelle wee heavy?
https://www.homebrewersassociation.org/forum/index.php?topic=19309.msg246289#msg246289
Um, are you the same person that said rye and rhubarb saison might not be a good taste combo? 
Just saying.
I “LOLed”
I am, rye and rhubarb are two relativly subtle flavors that are both best when playing backup to something else (saison yeast in that case) and neither have flavor components that seem to me like they would clash.
But, for the record, I have never brewed nor tasted the wee-shroomy but I have it on good authority that it is a tasty brew. And that makes sense. chanterells are mild and sweet, fruity and just a little ‘mushroomy’. wee heavy is sweet and rich a touch smokey perhaps and filled with caramel flavors. these things sound good together.
Personally I think pork is a disturbing flavor and aroma. Anything that reminds me strongly of pork generally turns me off anyway. I’m not crazy about smoke flavor either except in a very subtle supporting roll like a little smoked cheese in a big dish of mac and cheese.
morticaixavier, you misunderstood, my question was posed to the original poster, who said rye and rhubarb sounded bad, then started this rye mustard ham sandwich business.
okay c- for reading comprehension on My report card today.
Yes. It might be. It might not be. Not sure.
“I’ll have a rhubarb and rye sandwich”. Said no one ever.
I thought the same thing. Might even make a gravy out of it.
Probably the chanterelle beer. Yes, commercial brewers have produced a lot of beers that would never pass my lips. So what? You asked for an evaluation of your recipe concept. I gave you mine, but you don’t seem to want it. So why ask?