Christine Dabney wrote:

> Hiya folks,
>
> Well..last week, I got one of those Cook's hams... I blame Damsel for
> giving me the idea.. And I blame her cause I used the LA Times
> glaze. Man, that stuff is good!
>
> I thought I had taken pics of it when I baked it, but guess I was
> doing the old space cadet thang, and blanked out.
>
> And, I thought I had taken pics of the Cubanos I made from the ham and
> the leftover pork roast that I fixed. Again, no go.
>
> However.....
>
> I made the old classic, Senate Bean soup out of the remains this past
> Monday. I have been feeling a bit poorly, and soup seemed like it
> would hit the spot.
>
> The finished soup:
> http://i44.tinypic.com/2vdfvw4.jpg
>
> Made buttermilk cornbread (with custard under the crust) to accompany:
> http://i39.tinypic.com/2cf2v5w.jpg
>
> More pics and the recipe for the soup on my blog.


Excellent, very flavorful-looking...

This year I bought four of these Cook's hams, one we put on the BBQ at a
cook-out last weekend, one I gifted to a pal who had just lost her job, one
is in the freezer, and I'll cook the remaining one this weekend some time.
I am pretty enamored of them, expecially at the 89 cents per lb. I paid for
them...

;-)


--
Best
Greg

On Fri, 17 Apr 2009 14:28:26 -0500, "Gregory Morrow"
> wrote:

>This year I bought four of these Cook's hams, one we put on the BBQ at a
>cook-out last weekend,

so you made pastrami?

--
I love cooking with wine.
Sometimes I even put it in the food.