Roasted and glazed in espresso, clementine juice and coriander. Rested on spent clementine halves, ginger scraps and clementine leaves. Sometimes reserving the offshoots of ingredients during preparation can serve as a last minute vessel for flavor before it gets discarded.
Tuesday, February 18, 2014
Monday, February 17, 2014
We received a spiraled Christmas ham as a gift and I've been keeping it in the freezer since the holidays. A vegetable peeler has been the preferred tool to easily shave the ham to order and only when I need it. To me, the strands produced by the vegetable peel against the sliced grain of meat are the right size for most applications. I usually don't like to bite down into thick chunks of this overly sweet, sodium-filled American classic, so these thin shavings prove more effective at transferring a delicate hamminess throughout. Peeling straight out of the freezer makes it easier because the meat is firmer. Also, the peeler is way easier then trying to balance this beast on a mandolin. (Of course, if you have the option of using an industrial meat slicer, by all means go ahead)
At this point the ham is very useful. Omelette's, salads, fried rice, for snacking, as a topping...you get the idea. However, you can also take this process a bit further by drying out the shavings (I dehydrated them at 115ºF for 45 min). This is great if you want a crispier snack or topping. It is also great for making a quick ham stock, using it the same way you would use katsuobushi.
After drying you can then take it even one step further by pulverizing them into a powder. Ham seasoning. Sprinkle it on everything (preferably something edible).