Tuesday, July 31, 2007

Hudson Valley Country Ham

After 13 months of patience, allowing the magic of salt & air to do its work we finally sliced into our first country ham. It seemed like the right time as Jamie just finished curing a new ham & hung it to dry.

It really was a thing of beauty!
Properly dried, smelling just funky & meaty enough, but not too much.

We decided to serve it rather simply.
Sliced thin with a salad of watercress & some watermelon pickle.
We're proud.

Come & try some while it lasts.
The next one will not be ready for another year.