Comments on: Thanksgiving Ham

By: Houseboat Eats: Smoking the Thanksgiving Ham

Houseboat Eats: Smoking the Thanksgiving Ham — Tue, 08 Dec 2009 20:56:49 +0000

[...] Read about the finished Thanksgiving Ham. [...]

By: Houseboat Eats: Curing the Thanksgiving Ham

Houseboat Eats: Curing the Thanksgiving Ham — Tue, 08 Dec 2009 20:54:26 +0000

[...] Or jump to the finished Thanksgiving Ham. [...]

By: Joe

Joe — Thu, 03 Dec 2009 01:41:27 +0000

I think you’re way to modest. This looks awesome and I hoped to someday get a chance to taste a cured ham effort from you guys.

By: Talley

Talley — Wed, 02 Dec 2009 16:34:33 +0000

I had not heard that! Thanks so much for commenting, that’s enlightening, and I don’t think I’d have ever heard that if you didn’t say something. This is why we blog!
As I mentioned in the text, I was rather suspicious about those quantities, and planned to change them next time. But with this news, I am much more confident, and I will go up and change the quantities in the post. Thanks Paul.

By: Paul Gahan

Paul Gahan — Wed, 02 Dec 2009 13:05:22 +0000

I don’t know if you’ve heard this, but over here in the UK it is generally reckoned that most of the River Cottage recipes for curing meat & fish are wrong. I read a comment from Ray, HFW’s butcher at River Cottage, that Hugh didn’t check the quantites with him before publication, & consequently they all specify far too much salt. You can remedy it by lengthening the pre-cooking soak and changing the water frequently, and obviusly using less salt next time! It’s still a brilliant book, & your ham looks delicious.

By: The Kitchn

The Kitchn — Tue, 01 Dec 2009 16:43:48 +0000

Hot Mulled Cider and Ruffled Milk Pie Delicious links for 12.1.09…

We’re totally loving this unusual Greek dessert, with a spiral of paper-thin phyllo dough, and a hot milk custard. This plus how to make your own Christmas ham in today’s Delicious Links…….

By: Talley

Talley — Mon, 30 Nov 2009 16:30:40 +0000

Thanks for your concern melinda We would love to hear back from you if you ever give it a try.

By: Talley

Talley — Mon, 30 Nov 2009 16:30:01 +0000

Our pleasure, thanks for following along!

By: Melinda

Melinda — Mon, 30 Nov 2009 00:54:10 +0000

Stumbled upon your beautiful blog recently and have been worried about your ham. Actually worried about whether it would turn out ok or not! Congratulations and thanks for the very informative and enjoyable series. I would love to give this a try.

By: Talley

Talley — Mon, 30 Nov 2009 00:07:02 +0000

Thanks Connie, this has been a really fun experiment, and it’s nice to know someone is reading them! Thanks for digging into your old notes… Looks like our brine was much saltier than your school formula, though the time was shorter. The fact that we couldn’t even dissolve all of the salt called for was unsettling too, and probably should have tipped us off. I’ll definitely reduce that next time around.