Content about Ham Week
|
October 9, 2006
After four days of intense bonding with my 10 pound ham, the meat stopped magically improving in the fridge, and started instead to develop what could best be described as a funk. Not necessarily revolting, and I'm sure perfectly edible, the smell was offending enough. And with something less than a pound left, I didn't feel too bad chucking the slimy, sour-smelling flesh into the garbage and calling it a job well done. It's...
|
October 5, 2006
I'll have to admit the real reason I bought a 10 pound ham, beyond "I'd never done it before" cop-out, was to have enough meat to make as many ham sandwiches as I could possibly stomach in a week. Sure, that Boar's Head Black Forest ham can stuff a hero, but thick slabs of real, brown sugar encrusted ham exist on an entirely different plane of pleasure. And for three days I had enormous sandwiches smeared with an excess of...
|
October 4, 2006
By the second day the roughly 8 pound ham I had foil-wrapped in my refrigerator had started to express its full potential. What had tasted perfectly fine the day before became a sensuous, hands on event the next, as it had somehow increased in flavor as it waited in the fridge. I wanted nothing more than to slouch over the kitchen table, picking hunks right off. How could anything be better than this?
There are many recipes...
|
I had no reason to buy a ham. No guests were coming over, there was no potluck to attend. It was just a Monday and I had never baked one before and wanted to try. So I hopped on my bike and set out to Fairway to secure the biggest ham I could find. Sure, I could have trained myself on some perfectly reasonable ham steaks that would have happily fed my girlfriend and me for one, maybe two, meals. But I wanted the...
|
All content copyright Nick Kindelsperger and Blake Royer.
