Honey baked ham
- Thread starter Brad
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yodogsandman
Well-Known Member
RicinYakima
High Steppes of Eastern Washington
Poor Piglet! When he could have become honey glazed bacon.
Wasalmonslayer
Well-Known Member
Now that funny!!! 
RicinYakima
High Steppes of Eastern Washington
What is it with you people who eat grits? I had to eat that until I was old enough to move away from home. Nothing but ham, chilies, eggs and potatoes for me the last 50 years. I know it is traditional, but do you really like it?
Ric,just part of a balanced diet....I can eat big protein rich breakfast,work me arse off all day.Don't eat lunch too much.Eat small portions of meat at dinner.Built like a brick chithouse.The only time I've been in a gym would be business/building related.
Pork is good,pork and honey....mucho good.
Pork is good,pork and honey....mucho good.
smokeywolf
Well-Known Member
Don't know about now, but about 35 years ago, when working patrol on the day shift, I used to take an occasional coffee break in the back of a "Honey Baked Ham" store. Christmas time they had a lot of cash on hand and this one was just a block and half away from a freeway on-ramp.
They got the hams shipped in ready to go, but sans glazing. The glazing was applied by 2 or 3 workers (each working on a ham) using brushes and propane torches. Brush on glazing sweep the torch across it, brush on glazing sweep the torch across it. Took 10 to 15 minutes per ham.
It wasn't that long ago, we had Winnie the Pooh DVDs, posters, chairs, stuffed animals all over the house.
I did grow up eating grits. Mom was a Southern girl.
I fix grits occasionally. Grits are a bit like tofu in that they have little flavor on their own. You have to infuse them with the flavor of something else. I usually will fry shrimp in a Cajun sauce of sorts and pour that sauce shrimp over the grits. My mother-in-law and I are the only ones in the family that like grits.
This morning's breakfast was a family favorite; fried eggs on top of a pile of corned beef hash.
They got the hams shipped in ready to go, but sans glazing. The glazing was applied by 2 or 3 workers (each working on a ham) using brushes and propane torches. Brush on glazing sweep the torch across it, brush on glazing sweep the torch across it. Took 10 to 15 minutes per ham.
It wasn't that long ago, we had Winnie the Pooh DVDs, posters, chairs, stuffed animals all over the house.
I did grow up eating grits. Mom was a Southern girl.
I fix grits occasionally. Grits are a bit like tofu in that they have little flavor on their own. You have to infuse them with the flavor of something else. I usually will fry shrimp in a Cajun sauce of sorts and pour that sauce shrimp over the grits. My mother-in-law and I are the only ones in the family that like grits.
This morning's breakfast was a family favorite; fried eggs on top of a pile of corned beef hash.
Pistolero
Well-Known Member
I never ate a whole lot of grits at home, but Mom made them, usually when we were camping and
I like them. I do eat them sometimes, mostly in restaurants, but again, only occasionally.
I still remember vividly the 2nd day at college, eating at the cafeteria at the girls dorm with my
girlfriend (now my wife). We both had to stifle a laugh at the loud, nasal, Edith Bunker NYC accented
girl saying "Joyce, why do they have mashed potatoes for breakfast?" Lots of nice Jewish girls from
Miami going to UF widening their horizons, meeting rednecks and Florida crackers and all sort of folks
they never ran into in Brooklyn or Miami.
Bill
I like them. I do eat them sometimes, mostly in restaurants, but again, only occasionally.
I still remember vividly the 2nd day at college, eating at the cafeteria at the girls dorm with my
girlfriend (now my wife). We both had to stifle a laugh at the loud, nasal, Edith Bunker NYC accented
girl saying "Joyce, why do they have mashed potatoes for breakfast?" Lots of nice Jewish girls from
Miami going to UF widening their horizons, meeting rednecks and Florida crackers and all sort of folks
they never ran into in Brooklyn or Miami.
Bill
I've eaten a lot of grits......
Shrimp N grits at the "Library" in Charleston SC is as good as it gets.We were in there one time and I just made a nice comment about how good their she crab soup was compared to mine....and meant exactly that.
Few minutes later this NFL sized black chef comes out looking for me...waiter thought it funny.Once explaining having hung out in the kitchens of some pretty "hip" restaurants on capitol hill(DC).....where there is lots of NFL sized,4-5 star black chefs btw...
He saw I was not some dumbarse tourist and sat down to talk "stuff"....got a cpl good tips on the soup.Waiter stfu,after that,haha.
Shrimp N grits at the "Library" in Charleston SC is as good as it gets.We were in there one time and I just made a nice comment about how good their she crab soup was compared to mine....and meant exactly that.
Few minutes later this NFL sized black chef comes out looking for me...waiter thought it funny.Once explaining having hung out in the kitchens of some pretty "hip" restaurants on capitol hill(DC).....where there is lots of NFL sized,4-5 star black chefs btw...
He saw I was not some dumbarse tourist and sat down to talk "stuff"....got a cpl good tips on the soup.Waiter stfu,after that,haha.