it’s HAMmer time: my homage to ham.

growing up i hated ham.

why would i consume such a boring meat when i could be savouring turkey or a roast, or best yet, some lamb? as an adult, living on my own, i have since seen the light. it’s a pinkish light, and for some reason has the most alluring aroma: spicy, yet slightly sweet, and rich as it wraps around you like a big, comfy blanket.

how could i have ever hated this most delightful meat?

 

nothing could be more juicy, rich, or aromatic, and there is no better dish to present to guests: scoring designs in the fat, studding it with cloves and finishing it off with a glossy glaze – it’s not just a meal, it’s art! and if i happen to scald myself with the boiling water? please! i live to suffer for my art. most of all though, i’ve taken pleasure in converting fellow friends and family from their ham-hating ways, and introducing them to this most comforting of treats.

its hammer time people: join the herd.

 

I HEART HAM:

1. Start with a picnic-shoulder ham. Rinse and take of “netting”

2. Boil for 1 hour in gingerale and a little water. 

ham, gingerale, water.

(2.5. save stock for soup)

3. Place ham in roasting pan, skin-side up. Cover with tin foil and put it the oven at 300F. 30 minutes per pound (kg x 2.2 to figure out pounds)