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Apr 20, 2019 - 2:03:23 PM
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rinemb

USA

11184 posts since 5/24/2005

Wife wants a fall off the bone Early ham. So, I boiled it for a few hours in water with onions, clove, black peppercorns, juniper berries and a bay leaf. Letting it cool, then put in fridge. Tomorrow, oven baked to a 100*F or so, smear it it with goo of Dijon mustard orange marmalade and orange juice and test turn up heat to set the glaze. Brad

Apr 20, 2019 - 2:30:42 PM
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Texasbanjo (Moderator)

USA

22699 posts since 8/3/2003

Sounds delicious!

Apr 20, 2019 - 4:50:46 PM

Mooooo

USA

6694 posts since 8/20/2016

two thick slabs please.

Apr 20, 2019 - 5:37:34 PM
Players Union Member

Brian T

Canada

15374 posts since 6/5/2008

Please tell us how the glaze iteration turned out.

Apr 20, 2019 - 6:49:27 PM
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bubbalouie

Canada

12274 posts since 9/27/2007

Excuse Me sir is that gray poupon? 

Apr 20, 2019 - 10:39:48 PM
Players Union Member

Brian T

Canada

15374 posts since 6/5/2008

Look hard enough and you will find that the world's best mustards are Alberta seed.
Some fizzy thing and the French quit making mustard although they retain the cache'

Apr 21, 2019 - 3:39:23 AM

566 posts since 4/22/2018

Sounds sublime, save me a slice too!

Apr 21, 2019 - 5:39:19 AM
Players Union Member

rinemb

USA

11184 posts since 5/24/2005

Ahem....my wife and me at the Edmond Fallot mustard factory in France, last Fall. *no mustard made in Dijon anymore. Oops pic did not post.

Edited by - rinemb on 04/21/2019 05:40:19

Apr 21, 2019 - 5:42:40 AM
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Players Union Member

rinemb

USA

11184 posts since 5/24/2005

The entrance to factory in beaune, fr..


 

Edited by - rinemb on 04/21/2019 05:43:04

Apr 21, 2019 - 10:42:05 AM

mander

USA

3240 posts since 10/7/2007

I've never had anything with juniper berries. Sweet? Tart? Tangy? Acrid? Does it help counter the excessive fat? Just curious what it adds.

Apr 21, 2019 - 11:05:24 AM
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Players Union Member

rinemb

USA

11184 posts since 5/24/2005

Gin flavor! I used to Irish hams that I started with raw pork. Smoked with juniper Berry and wood . Smell like tree. Pleasant. Brad

Apr 21, 2019 - 4:09:40 PM
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Players Union Member

rinemb

USA

11184 posts since 5/24/2005

The finished bone in ham, 12 lb from store.  Fed 8 plus a bag home with brother, small bag to kids fil, a bag for us, and the bone for us .


 

Apr 21, 2019 - 5:01:29 PM

bubbalouie

Canada

12274 posts since 9/27/2007

Yum! 

Apr 21, 2019 - 5:05:49 PM

14091 posts since 12/2/2005

quote:
Originally posted by rinemb

. . . and the bone for us .

 


You got the best part.

Apr 22, 2019 - 4:19 AM
Players Union Member

rinemb

USA

11184 posts since 5/24/2005

quote:
Originally posted by eagleisland
quote:
Originally posted by rinemb

. . . and the bone for us .

 


You got the best part.


I also saved a tub of the boil water, as well.  It may be past ham and bean soup season .  So unless someone offers a good alternative, that what it may be.  Thx

Apr 22, 2019 - 6:10:32 AM

14091 posts since 12/2/2005

quote:
Originally posted by rinemb

I also saved a tub of the boil water, as well.  It may be past ham and bean soup season .  So unless someone offers a good alternative, that what it may be.  Thx


It is ALWAYS ham and bean soup season. It's just that it's especially gratifying in the cold winter months.

Apr 22, 2019 - 10:11:41 AM
Players Union Member

Brian T

Canada

15374 posts since 6/5/2008

Ham water, ham scrap, split peas and maybe an onion. Pure'
Maybe 40F and rain in a gusty wind. It's a real soup-day.

Apr 22, 2019 - 12:36:16 PM
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Players Union Member

rinemb

USA

11184 posts since 5/24/2005

quote:
Originally posted by Brian T

Ham water, ham scrap, split peas and maybe an onion. Pure'
Maybe 40F and rain in a gusty wind. It's a real soup-day.


My wife loves split peas.  That could be the ticket.  Brad

Apr 22, 2019 - 1:09:10 PM
Players Union Member

Brian T

Canada

15374 posts since 6/5/2008

This is no good without all kinds of left over ham bits and ham water.
Everything goes into the pot, even a couple of dice carrots.
Simmer until the peas are tender. Hit it with a big (600W) stick blender.
Correct the S&P. Find the crackers, a big bowl and a spoon.

Apr 22, 2019 - 1:41:38 PM
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566 posts since 4/22/2018

quote:
Originally posted by Brian T

This is no good without all kinds of left over ham bits and ham water.
Everything goes into the pot, even a couple of dice carrots.
Simmer until the peas are tender. Hit it with a big (600W) stick blender.
Correct the S&P. Find the crackers, a big bowl and a spoon.


You had me till the crackers Brian... Got to be bread and butter dipped in the soup!!

Apr 22, 2019 - 2:11:10 PM
Players Union Member

Brian T

Canada

15374 posts since 6/5/2008

OK This is #11.5 out of the soup section in my cook book.

5C ham stock water or chicken stock.
2C dry green split peas
Bring to a boil then simmer until soft (less than 1 hr)

Stir fry in bacon fat:
1 fine dice onion
2 fine dice carrots
2 fine dice celery stalks
2 fine dice garlic
Add the fine dice ham (1/2 lb/250g)
Add into the peas and heat to simmering.
Pure' with a stick blender.
Adjust S&P

I'd do well with a big, toasted 1/2" ham & Dijon sandwich to sub for the crackers.

I can say that this freezes in baggies really well.
Lay them on a cookie sheet to freeze then they stack up like books.

Apr 22, 2019 - 3:19:52 PM
Players Union Member

rinemb

USA

11184 posts since 5/24/2005

quote:
Originally posted by Brian T

This is no good without all kinds of left over ham bits and ham water.
Everything goes into the pot, even a couple of dice carrots.
Simmer until the peas are tender. Hit it with a big (600W) stick blender.
Correct the S&P. Find the crackers, a big bowl and a spoon.


Yum

Apr 22, 2019 - 4:32:52 PM
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bubbalouie

Canada

12274 posts since 9/27/2007

Pea Soup is the first thing I think of when I buy a ham! cheeky

I don't puree all of the peas . I think it's better with some chunks.

When I worked at the resort the restaurant was frequented by lots of Seniors.

All of the soups were pureed . One young waitress coined the term. Old people soup.! 

Edited by - bubbalouie on 04/22/2019 16:38:50

Apr 22, 2019 - 9:17:18 PM
Players Union Member

Brian T

Canada

15374 posts since 6/5/2008

I have a 600W Braun stick blender. It can pure' bison rib gristle.
An "outboard" it ain't but it finishes a pot of pea soup in just a couple of minutes.
I like the appearance of the orange flecks of carrot against the green of the basic soup.

The ham I can gnaw on for days.

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