Comments on: An Easter Meal

By: Connie C

Connie C — Mon, 20 Apr 2009 19:49:53 +0000

Hi MM. This is off topic.
If you are away, busy ( and you probably are) or taking a break from the extremely hot summer, here is something to call your attention. Missing your posts already.

Have you heard of black garlic, the new super oxidant? Just read a new post by Diane on White on Rice (https://whiteonricecouple.com/blog/) and thought it interesting; and here’s a link on how to get it.

https://www.saucenspice.com/blackgarlic36g.aspx

And BTW,on April 22, Earth Day 2009, may I suggest you post an all vegan menu if one decides to forego meat just for a day? Maybe you can entice your readers to follow. Thanks.

By: apester

apester — Mon, 20 Apr 2009 01:53:47 +0000

this one thing i would love to learn more about – hams. just thinking about them gives me a little house on the prairie moment :)

By: traci

traci — Sun, 19 Apr 2009 15:08:16 +0000

.. i remember a really good Smithfield ham and some delicious mustard (just ran into the kitchen to see if we still had the bottle, it’s gone and I can’t remember the name, sadly) that I brought home for Easter last year!

By: diday

diday — Sun, 19 Apr 2009 00:26:11 +0000

Pre-Christmas preparations already? I am not emotionally ready for my 3rd Christmas ham experiment yet. ha!ha!ha!

By: natie

natie — Sat, 18 Apr 2009 04:39:55 +0000

i guess i should have a few crackers and cheese after all, even though it’s past midnight..you guys are right, i might get hit by a bus tomorrow…

By: Jun b

Jun b — Sat, 18 Apr 2009 04:31:45 +0000

The experience in curing ham is something that I will always cherish. To start with I simply used a good quality pork back leg if you can find organic or native pork ham leg that just been slaughter please use that one. Remove the skin and make sure you have retain some of the fat covering the meat. Then rub the pork ham leg generously with mixture of kosher salt, sugar, whole black pepper, and fresh thyme leaves. Also inject or rub the marinate near to the bone to ensure that no bacteria will survive. Wrap it in a big plastic bag and put in a refrigerator to cure for about 4 weeks. Check from time to time and drain any liquids, actually a lot of them, during the curing process. If I have access to a cool weather about 60 F I will probably try to hang it to dry alas I’m in Singapore so no to that. After 4 weeks I wash the ham thoroughly then boil it on a mixture of pineapple juice, bay leaves, whole black pepper and water. After boiling the ham goes into the oven with the cloves inserted into the fat and sprinkle with sugar. The resulting ham is really good and I will definitely do this again.

I was inspired by this write up on curing meat.

https://www.themorningnews.org/archives/how_to/the_art_of_the_cure.php

One thing to note be very careful and make sure that extreme cleanliness is observe through out the whole curing process. If any sign of bacteria growth is observed throw it AWAY!!!

Otherwise if you find it too tasking and you have the money please do buy jamon iberico or prosciutto ham instead.

By: chrisb

chrisb — Sat, 18 Apr 2009 04:16:46 +0000

Haha yup, exactly. It’s like getting credits for depriving yourself of gustatory pleasures in the hope of cashing in later on. If you get hit by a bus, it’s all for naught!

By: zamboanga girl

zamboanga girl — Sat, 18 Apr 2009 03:35:47 +0000

you can’t eat pineapple? that’s sad. :)

pineapple is my favorite fruit/flavor.

By: Marketman

Marketman — Sat, 18 Apr 2009 02:50:30 +0000

Mila, some of the local hams aren’t legs at all, but smushed together other parts of pork and molded into the shape… but having said that, some deli hams in the states are also highly processed and nothing like slicing a real leg of ham… kakusina, they have the mini-mozzarellas at S&R (but they are erratic so buy them when you see them). Connie C, thanks for links, chrisb, what if one gets hit by a truck in the prime of their life, all fit and robust, but food deprived? :) I say eat now and hope you die of some other ailment… albenia, the readers’ comments add a LOT to the site.

By: Mila

Mila — Sat, 18 Apr 2009 01:41:32 +0000

Is it just me or do some of the local hams that are sold for xmas smell like cat food? Are they really hams or just spam like meat by products molded in an aspic and sold in ham boxes?
I miss the hams in the US, with the honey mustard sauces; since I had to miss my aunt’s last thanksgiving party, I haven’t had a really good ham in months!