Thank you for those pointers. I'm going to try some of it uncooked, but am a little worried about the saltiness. We boiled the (uncooked) Missouri hams 3-4 hours, completely submerged, which considerably reduced the salt though they were still plenty salty, and I'm worried that without the long simmer we may find it too strong. I'm hoping there will be directions/suggestions with the Benton's ham. If not, I'm going to call them for advice.
I'll keep you...
OK, Mary and 'minute...
Your reputations are on the line!
I just ordered an aged, smoked whole ham from Benton's for our Christmas table centerpiece. It better be good !
In six weeks or so, we'll know.
You'r looking for Virginia ham, this might be a good place to start
Hope you have good luck./
We will do the usual, including my ancestral stuffing recipe which features Brazil nuts. They add an amazing dimension to ordinary stuffing! We always spent three or four hours cracking the dang things because they're so good in the stuffing. Nowadays we buy them, shelled, from Trader Joe's.
I'll see of I can find the recipe.
I'd appreciate the details on your "Sichuan" bacon. We've had good luck with our Masterbuilt electric smoker; my son spent this morning helping out at his friend's restaurant and... came home with a pork belly of his very own. We've got some good recipes we have used, but are always ready to try something new.
" I can't recall seeing a chef out on the floor in years."
A long-time friend owns/chefs the well-regarded Prosecco in the River North area of Chicago. He's out and about the front of the house quite frequently greeting, schmoozing, joking not only the regulars (a lot of Chicago Black Hawks and their wives hang out here) but newbies as well.
You have to consider, though, that he's the most rampant extrovert I've ever known.