I just made this post to see if I can upload photos successfully to the new blog , but I figured I might as well explain what it was. It’s a country ham with a Madeira glaze. I didn’t make it for a big dinner, I just made it for myself. I was eating it for a couple months. Country hams are, of course, saltier than a normal ham (it’s cured in salt for many months, as opposed to being cured in brine for a short time). This one was smokey and very salty, best sliced thin on biscuits.
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CD, Supernova is available.