Happy Ham Day

Today we sliced into the Michigan raised ham that we have been curing in our basement since November 1! To my utter surprise it was ruby red and delicious. This was our first attempt at salt cured air dried prosciutto-style ham and I just assumed by how tricky it is to make prosciutto that we would probably end up throwing out the ham by the end.  I guess we got some serious beginner’s luck.

On another local food note, we went fishing southeast of Grand Rapids a few weeks ago at the Cold Water River. I got schooled, but our friend and fishing mate David McGowan caught two lovely brown trout that we feasted on with one of Andy’s famous greens/herb pies.

P.S. If you want to make any cured meat…get this book by Brian Polcyn.

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