(no subject)

[camwyn]

Oh, everybody? I seem to have been friended by what looks like a troll journal. Something involving ham. I'm not sure what they're after or why, but wave to the ham people, would you?

Silly ham people. I don't know what you hope to accomplish but I hope you at least find something you enjoy that doesn't hurt anyone.

Comments

[chn-breathmint.livejournal.com]

Ham is very delicious.

I especially like the cured-but-not-cooked American country hams. Those are extremely yummy and so intensely flavored a little goes a long way.

Plus when we're done with the meat, the bone's excellent in bean soups.

- Mel

[camwyn]

I've never been all that fond of ham myself, but that may have been because my family usually bought the really scary mass market canned hams. I do enjoy the results when it's incorporated into soups, though- whether as meat or as bone, as you said.

[sdelmonte]

Sorry, but the store in Manhattan that had a sign selling hams for Hanukkah to the contrary, ham is not kosher. :)

[rushin-doll.livejournal.com]

... it's not? WAIT! ARE YOU SUGGESTING THAT THAT SIGN WAS SOMEHOW FAULTY AND/OR UNINTENTIONALLY HILARIOUS!?

A bit tipsy from all the paper-writing,
Ana

[chn-breathmint.livejournal.com]

One of my problems with ready-to-eat ham is it's often kind of ... not very spectacular in flavor. The wet-curing doesn't give as intense a note as dry-curing, and in either case it's not really a preserved ham, just a flavored one.

Dry-cured ham takes a long time to soak and cook, but the results tend to be worth it. I mean, it's usually a 24 hour job, but then it's not like I serve a whole ham for dinner on a daily basis. It's Thanksgiving kind of food.

(:

- Mel

[countgeiger.livejournal.com]

To put it simply?

WORA Drama

[lienne.livejournal.com]

*waves to the ham people* *squints*

[dormouse-in-tea.livejournal.com]

That's what I thought. *scowls*

Can we set the ham people on fire instead, then?

(best time for use of default icon EVER)

[mephron]

Ham is best when cooked through.

[ebony14.livejournal.com]

Canned ham is only good in ham salad for sandwiches, in my experience. I ended up with one in the process of cleaning out my grandmother's cupboard, and tried frying it. It ended poorly, with a lot of ketchup.

Regarding your troll, perhaps you have been invaded by Jhonen Vasquez? I understand he has an unhealthy fascination with pork products.

[camwyn]

Well, hell, Mom makes baccala by soaking the salt codfish for twenty-four hours beforehand at Christmastime. Don't see why the same couldn't be done for ham. I might have to try that if I find a good one.

[camwyn]

Hn.

Think the last time I looked at WORA was... shoot. I think I might've been still playing Dave "Speaks-Like-Microsoft" Grishin at the time, or only recently retired him.

Still-

Hi, ham people!

[camwyn]

That would actually be kind of cool.

[kyrielle]

Hmmm. Can you make rotisserie ham? *innocent*

[dormouse-in-tea.livejournal.com]

I think we should pioneer a new Christmas tradition -- deep fried ham!

[lrodell.livejournal.com]

...if you do, I will bring the potato salad and bread pudding for dessert...hiiii, ham peeps!^^

[bodldops.livejournal.com]

Hi Ham Peoples!

[chn-breathmint.livejournal.com]

In all seriousness I am already contemplating the idea.

The main problem I'd see with it is it'd be way too salty. (While I have a great love of country ham, I think it's a bit too salty to be eaten fried in thin slices... like a lot of folks enjoy here in the South.)

Although... one could take leftover precooked, roasted ham and deep-fry thin slices of it. I used to fry leftover ham like that for breakfast to go with eggs, in lieu of bacon.

- Mel

[chn-breathmint.livejournal.com]

Yeah, you actually have to soak the ham. I would make recommendations, but I'm a bit cavalier about basically being able to find whole hams in sackcloth at any little grocery store here. (Which is one of the things I do love about the South.)

Or, you can pan-fry thin slices of country ham (slit the rind with a knife so they don't hump up too much) and make a milk-based gravy from the drippings to pour over biscuits. Lots of people enjoy fried ham that way, but I think it's a little too salty for my taste.

(But then my tastes aren't anything to go by, because I think store beef stews are too sweet for me.)

- Mel

[chn-breathmint.livejournal.com]

PS: I think the vacuum-sealed ham slices are mailable, so if you can't find anything worth eating, give me an IM.

[angry-geologist.livejournal.com]

I dunno... maybe you can pretend it's a pig...

[kaikias.livejournal.com]

*peers at ham*

[come-with-light.livejournal.com]

Hallo, Ham-people. Please don't drip porkfat on the cool.