Well, it turns out that we will end up appearing to be more traditional than we actually are. I’d forgotten that it’s Easter season when I ordered a Kentucky country ham earlier this week. It is now in its daylong bath to remove a lot of the excess salt, in preparation for a lovely feast tomorrow. I do believe this is a good excuse to get some more Maker’s Mark ... a bourbon glaze is just the thing for this ham!
In a bit – after all the breakfasting is done – I’ll be boiling some eggs so that we can undertake our first experiments with coloring them with natural dyes. I have wanted to do this for years, and it’s quite possible that I am more excited about the project than the snolfs are. Look for a report, possibly with some pictures, to follow – if I survive the process, that is.
Yum! (Installment No. 13, 457 of a Never-Ending, Never-Tabulated Series)
Turkey Here
A bourbon glaze - sounds delicious and hope you tell us how to do it! I still have some hams in my freezer from the pig I purchased in the autumn.
We're having turkey this weekend. One of my sons, James who is turning 17 next week is down for the weekend, so seeing as he enjoys my turkey but hasn't been here as often as the other two when I've made turkey - turkey it is along with a little surprise birthday party for him.
Hope your dinner turns out great! Ours will be tomorrow. Today is "start the brine" day.
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