Back last fall, when we fell off the turnip wagon and bought a third of a half of a hog, we got what they called “sliced ham”. The “ham” meant smoked but not cured, which is what we used to call “green shoulder”. The “sliced” meant that each pound of “sliced” ham meant one YYYUUUUUGE slice, rolled up into a cylinder.
ANYWAY, I thawed one and unrolled it. I had cooked one previously as if it were ham, and that wasn’t quite satisfactory to me. This time, I sprinkled the “slice” with thyme, spread it with apricot jam, and studded it with sliced garlic. I dusted it with salt (would have used pepper, too, but Charlie, so I peppered mine on my plate), rolled it back up, tucked it into a bread loaf pan, and roasted it.
It looked funny, but it tasted great!
If I had it to do again, I would roast it lower than 375 and for longer than an hour. Low and slow would have done even better. It also produced a lot of seasoned water that made a terrific soup stock.
Now, you would think that someone with a mind like mine would pair green ham with eggs, but I didn’t.
I cubed some summer squash and boiled it in unsalted water. When it was tender, I added some Stovetop Stuffing mix (we like the cornbread variety) and margarine, and let it sit until it firmed up. If I make it again, I’ll season the squash’s water, drain it, and add fresh water for the stuffing mix. The squash itself was bleh.
A WRITING PROMPT FOR YOU: Write about a marriage or close alliance of some definition of a “mismatched” pair.