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Old 12-29-2012, 10:32 AM   #1
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Gonna try something today

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.

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Old 12-29-2012, 12:45 PM   #2
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The ham is great with scalloped potatoes.
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Old 12-29-2012, 02:20 PM   #3
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Biscuits. Lots of biscuits! How about a hash. Oh. your from MD. If you make crab soup, through some in and back off the salt.
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Old 12-29-2012, 09:26 PM   #4
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Result

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Old 12-29-2012, 09:28 PM   #5
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Began as...

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Old 12-29-2012, 09:40 PM   #6
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I'd give it a B-. The spuds, kraut and cured ham worked perfectly together. Ham provided all the salt necessary. Pork "ribs", in need o another day of brining and more salt, were on the dry side. But the pork lite (fresh) and pork stout (cured) combined nicely.

As for over execution, a slight fail. I started at 450 (10am) for a while for browning, then dropped to 210 for slow cooking. Upon testing (mid afternoon), I upped to 350 for a while, then back to 210. Served at 6:00. Pork needed a few more hours, the yukons were done might have done better a bit longer.

Forgot to mention a very necessary splashing of white vinegar need the end. As said, the VA ham provided all the salt necessary. MSG (especially for pork!) is always optional.
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Old 12-29-2012, 09:43 PM   #7
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As for spuds and biscuits, your reminder prompted a stop at the local grocery store. Who's gotta a good VA ham gravy formula? I like mine red/white.
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Old 12-30-2012, 04:07 AM   #8
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Looks wonderful!
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Old 12-30-2012, 07:21 PM   #9
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Tasted pretty good. We finished leftovers for lunch with some leftover bean soup mixed in.
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country ribs, other, virginia ham, who knows what else

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