On a brighter note: Vermouth-candied country ham

I don't have pictures, but after a day of grimaces, an actual Thing you could do in your kitchen. Get some slices of country ham, like the kind that comes from the store in slices, or similar slices you slice yourself. Cut two of them into specklike dice -- maybe slightly under a 1/4" inch a side. Soak the resulting cupsworth of country ham dice in a quart of water, for about 30 minutes, changing the water once. Melt a knob of butter in a smallish saucepan. Brown the ham. As the ham browns, and a good slug of dry vermouth. Stir. When that has cooked off, add a slug of sweet vermouth. Cook that off. Add more sweet vermouth until ham is a dark brown, and has a slightly sticky texture. Do not burn, so taste as you go. If the dice are sticking, loosen them up a bit. Cool and refrigerate. Now you have a condiment with a refined country ham flavor, and a lazy alternative to bacon with your eggs for breakfast. I like to throw a spoonfull between an english muffin and a fried egg.

Comments

[addison]

Wow