Molasses glazed dry cured ham
When we got our half of a pig, I had the butcher chop her up into sizes manageable for a family of three. The ham, for example, which is normally a 12-15 pound thing, was divided into five pieces for us. Perfect for experimenting!
Tom got a combination smoker/barbecue thingy from yours truly for the holidays. He’s not exactly a reluctant cook, but as with most men there’s something about an open flame that brings out his inner Escoffier. We experimented with the two hams I had started curing last weekend. One ham was wet cured (basically salt, sugar, spices and water) and one was dry cured (everything listed minus the water). The wet-cured one was to be the traditional glazed ham, the other leaning more toward Country Ham. They got different smoking times and temperatures, but we took the glazed one with us for a New Year’s Eve party at 5 and left the other one to smoke for the remaining 8 hours of its 18 hour smoking session.
That party ham was gone in no time flat. Wonderfully juicy, it had a garlic/mustard/honey glaze. The image above is of the molasses-glazed dry-cured ham. It became part of New Year’s day breakfast with eggs, then part of a split pea soup lunch (first year harvesting my field peas*, a great dual-purpose green manure), then somehow it factored into dinner with a gravy and potatoes. It barely made it though: I couldn’t get the child to stop eating it!
*see, this is a gardening post after all.