Ham redux
So, lastnight I started cooking a ham at 11p. This was a dubious choice of timing, but somewhat necessary seeing as it was the only opportunity to cook the thing for another week. It took a total of 5 hours in the oven, ramping up the temperature from 250F to 325 after 2.5-3 hours of slow progress. After carving it up, it was 5a, and I was too tired to post about it.
I made a glaze of applesauce mixed with cloves and sage, which was quite complementary, then studded it with pineapple rings and cherries. As I said, with all the toothpicks sticking out of it, it was looking a bit like Pinhead from Hellraiser. It didn't look much less like a sci-fi villain after cooking, either. It was looking considerably less scary after I drew all the toothpics out and outer layer of cherries fell off (they were doubled up). Still, I don't see me becomming a chef for food photography soon. It was however, delicious. And there was enough meat to feed Sarah lunch and snacks for the rest of the month.
The apartment does still smell mightily like ham. This afternoon or tomorrow night: split pea soup from the bone. Also yum!
I made a glaze of applesauce mixed with cloves and sage, which was quite complementary, then studded it with pineapple rings and cherries. As I said, with all the toothpicks sticking out of it, it was looking a bit like Pinhead from Hellraiser. It didn't look much less like a sci-fi villain after cooking, either. It was looking considerably less scary after I drew all the toothpics out and outer layer of cherries fell off (they were doubled up). Still, I don't see me becomming a chef for food photography soon. It was however, delicious. And there was enough meat to feed Sarah lunch and snacks for the rest of the month.
The apartment does still smell mightily like ham. This afternoon or tomorrow night: split pea soup from the bone. Also yum!