jambon

Darn you, Food Network. I was perfectly happy with my grocery store purchases until you decided to air episodes that dealt with cooking ham. The southern woman in me emerges when you mention smoked ham, and much like the Hulk, nothing else can satisfy the appetite that consumes me. I have to run to the grocery store at 10 p.m. wearing crocs (good grief), my glasses and the "dirty-hair" ponytail. Praying that no one I know spots me, I run to the meat section, pick up the ham, bread 'n butter pickles and tomatoes. My mission was clear: ham sandwich.

I bought a small quarter ham, placed it in a shallow pan (hey, that rhymed!), covered it in aluminum foil and cooked it low 'n slow at 275 degrees for 45 minutes. Then, I poured a layer of dijon mustard on top along with a mixture of ginger, Dr. Pepper, brown sugar, nutmeg and tabasco on top. I took the aluminum foil off and let it cook for the last 15 minutes uncovered.


Mmmmm....can you smell it?

I had to force myself to leave it alone for a half hour for it to cool down so I could make the wonderful sandwich.

Aww yeah.
Beeeutiful!

After letting it cool in the fridge overnight, I removed the last of the spiral sections, and stored some for sandwiches later. The other half was made into ham salad by placing it into a food processor with a few of the bread 'n butter pickles. Add mayo, dijon mustard and pepper and voila! Yummy new sandwich delight. The last large hunk of meat and bone were placed in the freezer for delicious bean soup during the winter.

Note: the photos of the author gnawing on the remaining bone were removed from this page because it would make the reader jealous. Thank you.