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Posts Tagged ‘saupiquet’

Last bit of catching up on the food front. So after Easter, I went into Winn-Dixie looking for some discount candy. There was some, but what I didn’t even consider is that ham might be on sale, too. There were quite a few shanks and shoulders for 1.39 per pound. I couldn’t pass that up, so I got an 8 pound one. After getting it home, it hit me that I could use it to make saupiquet! Yeah, twice in four months! I’ve gone years between making it. Now I know to keep an eye out for the discount ham after future Easters.

Did it the way I usually do, although I had no bay leaf. Didn’t hurt, since I add some poultry seasoning. I put it in a large pan on a metal rack, then almost enough water to cover the rack. Added some wine and garlic to the water. I figure that would help keep the meat moist, and the ham drippings into the water could be used to make a gravy.

The results were about as good as usual. I ate way too much of it after it was finished and cooled. Maybe a quarter of it. I covered and stuck the rest in the fridge, pan and all, and picked at the ham for most of the rest of April.

Of course, the liquid in the pan congealed. After a while, I took just the pan out and put it on the stove, heating it until the fat liquified again. Added more water, simmered for a bit, then let it cool. Before it resolidified, I poured it into ice trays and froze it. There was enough to fill four of them. Now it’s like I have bouillon cubes to make quickie soup, or add flavor to who knows what. I’ll tell you the results when I use some of them.

Also, once all the meat was gone, I wrapped up the hambone in aluminum foil and froze that too. So when I want to make some bean or split pea soup, I’ve got a great start for it. Waste not, want not, doncha know.

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Saupiquet still works

So I finally unfroze the ham and made saupiquet last night. Other than the outside getting a bit overdone, it was as melt-in-your-mouth yummy as I remembered. Ate more of it than I should, but it’s so dang good! I should make it more often, maybe once every couple of months.

I tweaked it a bit this time around, since I’ve made it enough times the old way. Nothing major. I couldn’t find summer savory, so I went with tarragon. Also added some water and a couple of splashes of red wine I’d gotten in Monticello in the Corningware pan to help keep it moist. When I took it out of the oven, I transferred the ham to a plate and put the corningware on a burner to make gravy. It’s how Mom made it with the turkey drippings for Thanksgiving.

I added some more red wine (I have a few bottles from visiting various wineries in the state), a beef bouillon cube, spices (garlic powder, onion powder, thyme and some others), and cornstarch to thicken. While I was doing it, I remembered the raisin gravy Mom used to make. I knew there was various dried fruit in the pantry, and when I checked, there was a big container of raisins. Very dried, as they’d not been used in ages, but still good. I scraped out some and added them to the gravy and let it simmer a while, to plump them up. It turned out nice, much better than the bizarre juniper berry/vinegar sauce that’s supposed to go with saupiquet. So I have leftover ham and gravy, and can have good eats for the rest of the week. Once work starts after that, I’ll finally be able to settle into a regular eating cycle again, hurrah.

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Thanksgiving ’11


Florida Power and Light substation, still there across the street from my old home in North Miami

This time last year, I was getting ready to make a prolonged excursion south. Specifically, I was in bed so I could leave at 3 in the morning on Thanksgiving day. I was going down to Miami, and wanted to get there and out of Dade County by noon. I wanted to knock out Opa-Locka early, since it’s so crime-ey now, and figured all the druggies and hookers would be asleep on Thanksgiving morning. Managed to do that, visit my old home (not changed too much, and the neighborhood hardly at all), see some other stuff and be in Broward County by 12:30. I had lunch with a old friend (hey, Jeff!), then headed up the coast the next few days, ending the excursion in Cocoa. The weather was, unfortunately, muggy and dismal the first few days, until I got out of Palm Beach County.

Being alone for the first time for the holidays, I had debated with myself and thought that it would be better for me to roadtrip on Thanksgiving. Overall, it was fun, and got lotsa photos. This year, though, I’ve photographed most of what I wanted, and wasn’t as much in a roadtrip mood. So I decided to make myself a Thanksgiving dinner. I’m going overboard (I hear Mom from heaven saying “So what else is new?”). I’m cooking a 12 pound turkey tomorrow, with a bunch of sides. It’s not a waste, though, since I’ll have plenty of leftovers to convert into all sorts of interesting meals the next few days. I also got a 7 pound ham, so I could make saupiquet, which I’ve not done in ages.

That’s it for now, gotta finish the skordalia. I’ve gotten hooked on “The Chew” and once I heard what it was (Greek garlic mashed potatoes), I had to add it to the list. Cheers, all, and Happy Thanksgiving!

Oh, here’s the skordalia recipe.

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OK, this is one of my absolute favorite recipes. I encountered it at an all day SCA cooking event in Georgia. I’ve only made it myself about three times, when I had a job that I got a ham as a Christmas bonus. It is somewhat labor-intensive, but not terribly so, and it fills your house with the most wonderful aromas for hours. If made properly, the meat practically sublimes.

I’m omitting the vinegar cream sauce that supposedly goes with it because (a) frankly, it doesn’t taste that good and detracts from the flavor of the meat and (b) it requires 6 juniper berries, and unless you have a whole foods/health foods store handy, you have to buy a jar, and you’ll be stuck with it forever.

Saupiquet

  • One 7-pound uncooked ham
  • Coarse salt
  • Fresh ground black pepper
  • 3 garlic cloves, peeled and slivered
  • 3 bay leaves
  • 2 tbsp thyme
  • 1 tsp sage
  • 1 tsp savory (a/k/a summer savory)

  1. Preheat oven to 350 degrees F.
  2. Remove skin and fat from ham.
  3. Rub ham with coarse salt and let it sit for two hours.
  4. Dry the meat with a clean cloth, then rub with the pepper.
  5. Insert slivered garlic all over with a knife.
  6. Crush the bay, thyme, sage and savory together, press into the ham.
  7. Sprinkle with salt and pepper.
  8. Put in deep dish and bake, uncovered, for three hours.
  9. Cover, then cook for another hour and a half.
  10. Remove from oven and let meat rest for 10 to 20 minutes.
  11. Slice and serve.

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