Actually…

Well, this year’s ham is done. It’s the first one we’ve prepared in California, so there was whole new crop of friends to scandalize. I owe my dad a huge thanks for getting the 40lb carcass here (in addition to the boiler). I doubt such as thing has been seen in these parts in recorded history.

There were no ham skin incidents or any pork fat dog bathes (man I wish I had pictures of that) this time, just wholesome aged pork goodness. My thoughts will be of you poor hamless souls as I’m dining on this beast for the next couple of weeks.