Easter

I have five guests coming for dinner in about half an hour.  The VP just informed me that the small hams he put in the oven a few hours ago are not really hams, but ham roasts.

Unseasoned, uncured, un-ham.  The roasting dish has two greyish lumps that have been cooking at temperatures designed for warming, not killing micro-organisms.

Sigh.

I suppose this is one of those events that I will be able to look back and laugh at years from now.  But at the moment all I want to do is put on my coat, grab my car keys, go eat a piece of pizza at the convenience store in town, and come back when it's all over.

Wonder if the BP station will let me bring in my own wine?

Comments

[Joan]

Ay! That is NOT a pretty situation.

I'm off the hook, cooking-wise, today. We went to brunch at 10 and between that mega-meal and the overstuffed EBs, no one wants anything else (besides chocolate) to eat.

I expect I'll rustle up some egg salad later. Or something.

I hope you can salvage your dinner somehow and have a happy Easter anyway.

[Jenny]

I fell for the same thing the first year we bought a hog to butcher. Who even knew there was such a thing as a ham roast?

[teletuf]

Dear K,
The "ham roast" is an incredible piece of meat. I would have slathered it with honey, gone to town, slapped the owner of the gas station, drank all his beer whilst sitting in his corvette, drove to howard lake....no, waverly, bought 2 bottles of a cheap pinot noir or shiraz, drove home, Throw some fresh herbs on ham while drinking said wine, hit broil, and WALLAH, fabulous. remember what my good friend Martha and I say "there is no such thing as a bad ham"
Love, T