{"id":3962,"date":"2013-07-19T21:28:07","date_gmt":"2013-07-20T01:28:07","guid":{"rendered":"http:\/\/chuckzumbrun.net\/?p=3962"},"modified":"2013-07-19T21:28:07","modified_gmt":"2013-07-20T01:28:07","slug":"natures-most-perfect-food","status":"publish","type":"post","link":"https:\/\/chuckzumbrun.net\/?p=3962","title":{"rendered":"Nature’s Most Perfect Food"},"content":{"rendered":"

I usually think it’s bacon, but today it’s ham!<\/p>\n

I cut down the salt-cured ham I’d had hanging since December last year. This is a fresh ham I’d rubbed with salt and spices and hung in our garage (yes, at ambient temperature) in December and just cut down today. I wrote about this in more detail a few years ago here.<\/a><\/p>\n

Here’s this year’s ham:<\/p>\n

\"The<\/a>
The Beautiful Ham<\/figcaption><\/figure>\n

Look at that ham! Look at that perfect ruby color! That shows that the cure has penetrated all through the meat. <\/p>\n

I’d sliced off the end in the picture above to prepare for slicing off translucent slices to eat like prosciutto. What to do with the end piece?<\/p>\n

\"Ham<\/a>
Ham and Hominy<\/figcaption><\/figure>\n

Fry it up in a skillet with hominy, of course! This is how we ate it at home when I was growing up. Eating it raw in paper thin slices? I was an old man before I figured out that the prosciutto that I was paying so much for was the same thing as the home cured ham that Dad made.<\/p>\n

Well, nonetheless home cured ham and hominy is a rare treat.<\/p>\n

\"The<\/a>
The Delicious Plate<\/figcaption><\/figure>\n

The hominy soaks up the ham flavor in the skillet and it’s most amazing salty rich dish you can imagine. I roasted a bit of kale so I’d have some greens and not feel so guilty about what I was eating.<\/p>\n

Feel guilty? Naw. To only slightly paraphrase the song, “If eating home cured ham and hominy is wrong, I don’t wanna be right.”<\/p>\n","protected":false},"excerpt":{"rendered":"

I usually think it’s bacon, but today it’s ham! I […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11],"tags":[],"class_list":["post-3962","post","type-post","status-publish","format-standard","hentry","category-skunk-hill"],"_links":{"self":[{"href":"https:\/\/chuckzumbrun.net\/index.php?rest_route=\/wp\/v2\/posts\/3962","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/chuckzumbrun.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/chuckzumbrun.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/chuckzumbrun.net\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/chuckzumbrun.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=3962"}],"version-history":[{"count":0,"href":"https:\/\/chuckzumbrun.net\/index.php?rest_route=\/wp\/v2\/posts\/3962\/revisions"}],"wp:attachment":[{"href":"https:\/\/chuckzumbrun.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3962"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chuckzumbrun.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3962"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chuckzumbrun.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3962"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}