Alright I think we finally got this ham thing down. We bought a boneless full ham and punctured it to ensure even curing and the results were everything we could've hoped for. The cure was our standard one from the previous post. The major difference is we added garlic and sage to the cure. As you might imagine the garlic added a nice pungency and the sage added that great savory, slightly woodsy taste that pairs so well with ham. Who doesn't want their meat to taste like it just rolled around on a forest floor? In any case we still have about 12 pounds of ham in our fridge so you will certainly see some recipe ideas using ham in the coming days. My first one is quite simple but it's one of the more satisfying things to do with leftover ham: the ham and cheese sandwich.
Carl's Ham & Cheese
Two Slices toasted light rye.
1/2 lb of Garlic and Sage Ham
4 slices of Affine au Chablis (or some other wash rind cheese)
Stone Ground Mustard to taste.
Comments