Subj : Re: Ham was:Trippin'
To   : Ruth Haffly
From : Dave Drum
Date : Tue Sep 19 2023 05:52:06

-=> Ruth Haffly wrote to Dave Drum <=-

DD> Living the bachelor life I'd be hard pressed to use up a whole (or
DD> even a half) ham. If I'm making something calling for ham I'll get a
DD> ham steak from Humphrey's or buy a smallish canned ham in the 1 pound

RH> We have a freezer and will bake the ham, then repackage it into meal
RH> size portions for it. Easy to pull one out the day ahead (or warm water
RH> thaw it).

I have a freezer, too. But I'm not really "big" on ham. If I'm doing
cured pork it's *much* more likely to be bacon. And if doing fresh(ish)
pork it's pork chops, steaks, loin or roast. Fresh ham? That's a whole
other thing.

One of my favourite sandwiches (and an Illinois icon) is made with fresh
hams.

DD> size from Dutch Colony or DAK (a Danish company that's more common
DD> than I expected when I went looking).

RH> DAK has been around for ages; I remember seeing it when I was a kid.
RH> BTW, when we were in UT last week, our daughter put a Honeybaked ham in
RH> the oven one night--it was good. Almost fork tender. Don't know what
RH> they run, costwise, but it is a good ham--and pre sliced so no hassles
RH> with that issue.

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Route 66 Pig Hip Sandwich
Categories: Pork, Sauces, Sandwiches
     Yield: 4 Servings

     8 sl Fresh ham; cooked
     4    Seeded 8" buns; sliced,
          - toasted

MMMMM---------------------------SAUCE--------------------------------
     1 lg Egg
     3 c  Good quality oil
     7 oz Heinz catsup
     2 oz Worcestershire sauce
   1/2 c  Granulated white sugar
       pn Salt

MMMMM-------------------------GARNISHES------------------------------
     1 lg Yellow onion; sliced thin
     2 md Tomatoes; sliced thin
     4    Leaves of head lettuce
          Dill pickle slices

 MAKE THE SAUCE: Chill a stainless steel mixing bowl
 until very cold. Take a large egg from refrigerator
 and using an electric mixer, beat egg thoroughly.

 While continuing to beat, slowly add vegetable oil and
 Heinz catsup. To this, add Worcestershire sauce, sugar,
 and pinch of salt. Serve over sliced fresh ham.

 Makes 1 quart of sauce.

 Toast the buns, spread the bottom of the bun with a
 thin layer of sauce. Place two slices of fresh ham on
 each bun bottom. Drizzle more sauce over ham, Dress out
 the sandwich with the garnishes as desired. Place top
 slice of bun over the garnishes and present to diner(s).

 As served at the Pig Hip Cafe, Broadwell, IL

 Recipe By: The Route 66 Cookbook; ISBN 0-933031-80-7

 From: http://www.astray.com

 Uncle Dirty Dave's Kitchen

MMMMM


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