Tuesday, April 14, 2009

Happy Ham Days

Pounds and pounds of joy here, all in a Bavarian Meats cured ham. It took five hours to cook, 10 minutes to carve and it may be around the house for a week, even though we gave away half of it. It was the center of our Sunday breakfast party, and when we eased it out of the oven and our friends could see what they’d been smelling for an hour they ran to the cutting board to grab first greedy bites.

Smoky, porky, juicy and a little salty, it jazzed up perfectly the plates of grits, poached eggs, citron buns and tender blueberry sour cream coffee cake.

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