Subj : Re: Ham was:Trippin'
To   : Ruth Haffly
From : Dave Drum
Date : Tue Sep 19 2023 05:52:06

-=> Ruth Haffly wrote to Dave Drum <=-

 DD> Living the bachelor life I'd be hard pressed to use up a whole (or
 DD> even a half) ham. If I'm making something calling for ham I'll get a
 DD> ham steak from Humphrey's or buy a smallish canned ham in the 1 pound

 RH> We have a freezer and will bake the ham, then repackage it into meal
 RH> size portions for it. Easy to pull one out the day ahead (or warm water
 RH> thaw it).

I have a freezer, too. But I'm not really "big" on ham. If I'm doing
cured pork it's *much* more likely to be bacon. And if doing fresh(ish)
pork it's pork chops, steaks, loin or roast. Fresh ham? That's a whole
other thing.

One of my favourite sandwiches (and an Illinois icon) is made with fresh
hams.

 DD> size from Dutch Colony or DAK (a Danish company that's more common
 DD> than I expected when I went looking).

 RH> DAK has been around for ages; I remember seeing it when I was a kid.
 RH> BTW, when we were in UT last week, our daughter put a Honeybaked ham in
 RH> the oven one night--it was good. Almost fork tender. Don't know what
 RH> they run, costwise, but it is a good ham--and pre sliced so no hassles
 RH> with that issue.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Route 66 Pig Hip Sandwich
 Categories: Pork, Sauces, Sandwiches
      Yield: 4 Servings
 
      8 sl Fresh ham; cooked
      4    Seeded 8" buns; sliced,
           - toasted

MMMMM---------------------------SAUCE--------------------------------
      1 lg Egg
      3 c  Good quality oil
      7 oz Heinz catsup
      2 oz Worcestershire sauce
    1/2 c  Granulated white sugar
        pn Salt

MMMMM-------------------------GARNISHES------------------------------
      1 lg Yellow onion; sliced thin
      2 md Tomatoes; sliced thin
      4    Leaves of head lettuce
           Dill pickle slices
 
  MAKE THE SAUCE: Chill a stainless steel mixing bowl
  until very cold. Take a large egg from refrigerator
  and using an electric mixer, beat egg thoroughly.
  
  While continuing to beat, slowly add vegetable oil and
  Heinz catsup. To this, add Worcestershire sauce, sugar,
  and pinch of salt. Serve over sliced fresh ham.
  
  Makes 1 quart of sauce.
  
  Toast the buns, spread the bottom of the bun with a
  thin layer of sauce. Place two slices of fresh ham on
  each bun bottom. Drizzle more sauce over ham, Dress out
  the sandwich with the garnishes as desired. Place top
  slice of bun over the garnishes and present to diner(s).
  
  As served at the Pig Hip Cafe, Broadwell, IL
  
  Recipe By: The Route 66 Cookbook; ISBN 0-933031-80-7
  
  From: http://www.astray.com
  
  Uncle Dirty Dave's Kitchen
 
MMMMM


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