2007's Thanksgiving Ham
I am in possession of a ham, described as 'heritage pork', no breed specified, apple-wood-smoked by D'Artagnan. And I bet it will taste no different than the hams I used to buy from the supermarket, made from mass-raised pigs. Seriously, I would love to do a blind tasting of supermarket vs artisinal vs mass-organic (as I would describe D'Artagnan) hams, post two-day preparation, my way.
Regardless, I will feel virtuous on Thursday, which makes all the difference. They say. And poor. That's a pig with a price tag.
The cooking of the Thanksgiving ham will begin tomorrow. This is a contradiction in terms because it is already cooked, but I'm telling ya, the 14 hours per the hotbox method overnight and the mustard glazing the next day render a pig to cry for.
Now we need some lost sheep to help us eat it, or next week will be ham every day till I really cry. Actually, maybe not... Potted ham! Yum, good for picnics right into next year.