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City Ham for Easter

Egg Juju
Egg Juju Posts: 658
edited November -1 in EggHead Forum
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.
A.jpg

I cut the hock off so the wife could use it in the fresh green beans.
B.jpg

We have had non-stop storms and I was working under a yellow umbrella... the reflection shows in my chimney top.
C.jpg

A little more than half way and ready to begin glazing
D.jpg

The first coat
E.jpg

Resting
F.jpg

The slicing begins
G.jpg

H.jpg

Dinner
I.jpg

Double Citrus Tart with fresh whip cream
J.jpg

K.jpg

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

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