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Ok I'll probably go to hell for saying this, but I can't stand the country ham that my dad boils in a big iron pot over a fire outside all day the day before Thanksgiving. BLECH! He has to actually CUT OFF GREEN STUFF on the outside of it first - that can't be right. And it's so salty. YUCK!
Actually, no one really likes it except for him. I think we all just get some, hide it under a piece of bread, and when he's not looking, we dump it in the trash. I always bring a spiral cut ham that's baked in a brown sugar glaze, which of course he thinks is sacrilegious, but the rest of the family is grateful.
Trash? What a waste.
Do the think the raccoons and skunks would eat it?
Ok I'll probably go to hell for saying this, but I can't stand the country ham that my dad boils in a big iron pot over a fire outside all day the day before Thanksgiving. BLECH! He has to actually CUT OFF GREEN STUFF on the outside of it first - that can't be right. And it's so salty. YUCK!
Actually, no one really likes it except for him. I think we all just get some, hide it under a piece of bread, and when he's not looking, we dump it in the trash. I always bring a spiral cut ham that's baked in a brown sugar glaze, which of course he thinks is sacrilegious, but the rest of the family is grateful.
That country ham goes for about $80! When I looked it up it said there is typically a layer of mold on the outside to scrub or cut off. I would love to have one to try. By boiling it....he should be getting rid of some of the salt....maybe he needs to change the water once or twice.....but it is supposed to be salty. I would welcome him and his ham....here. Does he cure his own ham?
I never knew anyone who actually ate GB casserole until I said that to a co-worker, and she snapped at me angrily: "It's an American classic!" Not on my Thanksgiving table, it's not.
Stove Top stuffing is another one that I wouldn't eat if you paid me. Yecch.
My brother not only fixes Stove Top, but he serves it alongside instant mashed potatoes, fixed with margerine to really bring out the cardboard-box flavor.
And he probably gets his gravy from a can or envelope mix. BLEEECHHH!!
"Walk . . . slowly . . . away from the stove! Keep your hands where I can see them!!!"
That country ham goes for about $80! When I looked it up it said there is typically a layer of mold on the outside to scrub or cut off. I would love to have one to try. By boiling it....he should be getting rid of some of the salt....maybe he needs to change the water once or twice.....but it is supposed to be salty. I would welcome him and his ham....here. Does he cure his own ham?
Does he make red eye gravy?
He makes red eye gravy and yes, we all really like that. Our traditional day after TGiving breakfast is ham biscuits (made from the spiral cut ham - LOL) and that red eye gravy.
I know what those hams cost - but it doesn't change the fact that I just don't like them. And neither does anyone else in my family!
And no, he doesn't cure his own ham. He spends an arm and a leg on the salty, hard, moldy thing every year. BLECH.
I LOVE creamed onions. Only my grandmother and I would eat them. Now that she's passed away, we don't serve them on Thanksgiving anymore, and that makes me sad!
I love green beans, but I do not like green bean casserole. Same for fruit cake. BLEEEEECH!!!
Those fruitcakes make wonderful door stops LOL ....my cousin kept one wrapped for 10 yrs I kid you not that thing still looked like the day they bought it
I am sure someone who has a recipe will share with you. They are not hard to make.
I have made them, but I cook by the seat of my pants and with the example of loved ones now gone
....boiled little pearl onion and squeezed them to take off the skin and pop out the onion......then make a roux based cream sauce, season with salt and white pepper and nutmeg. My Dad used to add peeled boiled chestnuts in with the onions sometimes. Put the onions in the sauce in a open dish in the oven and heat thru and let bubble and perhaps take on a golden color.
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Does he cure his own ham?
