i have one assignment for my Christmas meal with my family in San Francisco, that's to bring the Christmas ham. folks there have heard about Benton's Hams, which is legendary in Knoxville, and the whole of Tennessee for that matter. i've read that even top chefs in New York use Benton's Hams to highlight their signature dishes. me, i just love to eat it, as is, or maybe with a side dish or two. if i ever use these hams to top soups and all those, i'd just end up overtopping them lol.
so.. farmer's market last weekend and it's all ready. awful hard fighting the smell though. through the box, from the ride to the market to home, i can smell the smoked meat. it's overpower and tempting the hell out of me. i'd to summon my utmost self-control to resist feasting on it.
the downside with these Benton's Hams though is the salt. i'm sensitive to salt and normally don't want too much of it on my food. it's just that with the hams, the goodness overcomes me and i eat. i just suffer from the salt after. oh well.
people do tend to let go a bit during the holidays anyway. i'm sure by january, i'd be scrambling to get rid of what came off my excesses. i don't mind. i like the challenge.... except for this ham in here. i'm toughing it out... i can do this! i can do this!
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