We cooked a big whole salt-cured Virginia ham
, without company, and thus we have most of it still around waiting for ideas. Sure, you can use it for a variety of dishes, and we have already... russet potato wedges (with onions, cheddar and salsa), and mainstay red beans.
So now I have a few pounds of "country" pork ribs (not actually ribs, but from the back loin area, with some hip bone, but that's what they call them [marketing!]), soaked overnight in a buttermilk brine. I want to come up with a way to incorporate some of the virginia ham into the dish
It's morning, that's where I am. Will follow up.