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City Ham for Easter
Egg Juju
Posts: 658
A few weeks ago I purchased Charcuterie by Michael Ruhlman and Brian Polcyn. I decided that I was going to make a city ham for Easter using their recipe. It turned out delicious and we had a great meal and leftovers too. The wife made mac & cheese, green beans, biscuits, and a double citrus tart for desert.
I started with a green ham and it soaked in the brine for 10 days. Here is what I had when I took it out last night.
I cut the hock off so the wife could use it in the fresh green beans.
We have had non-stop storms and I was working under a yellow umbrella... the reflection shows in my chimney top.
A little more than half way and ready to begin glazing
The first coat
Resting
The slicing begins
Dinner
Double Citrus Tart with fresh whip cream
It was a great meal to share with family and now I am ready for a long nap.
Happy Easter!
I started with a green ham and it soaked in the brine for 10 days. Here is what I had when I took it out last night.
I cut the hock off so the wife could use it in the fresh green beans.
We have had non-stop storms and I was working under a yellow umbrella... the reflection shows in my chimney top.
A little more than half way and ready to begin glazing
The first coat
Resting
The slicing begins
Dinner
Double Citrus Tart with fresh whip cream
It was a great meal to share with family and now I am ready for a long nap.
Happy Easter!
Large and Small BGE * www.quelfood.com
Comments
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Man that looks good. I'm on my way! I agree on the whole nap idea. Nothing better than a full belly and a nap!"The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan
Minnesota -
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Okay, one very serious question..........what's your address??
Man, that looks gorgeous!
:woohoo: :woohoo:John in the Willamette Valley of Oregon -
Man that does look great!! I've heard that book is supposed to be really good.
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I would expect nothing less from another Luavul person [Eastern HS, class or '58] :laugh: :cheer:
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CC
Yes, “La Charcuterie” is a nice book.
Curiosity, which of Michael’s recipe did you used?
Thanks,Marc -
You knocked that one out of the psrk. Nicely done.
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
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You are the envy of this egghead. That looks like a meal fit for a king.
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