So I have been kind of down on the idea of having ham this year at Easter.
Why? Because I end up eating way to much of it and it then makes me sick.
But the closer we are getting to Easter I am starting to think of it. Perhaps cooking it a different way than I ever have before.
And here is what I have come up with. When I bake the ham if I were to bake it with a slice of pineapple between each slice of ham? Aha? Sounds better doesn't it? Like it might have potential?
But wait a minute. Just as I am talking to you know I thought of something else. Now initially I was just going to use canned pineapple. But there might be a few advantages to using a real pineapple.
For example.
1. It is indeed going to be more fresh and therefore impart a better quality to the meal.
2. It might be more economical than that canned pineapple!
3. I have the control to cut that pineapple really thin! Perhaps thinner than what comes out of the can in slices! And when and if I cut that pineapple I am going to opt for safety. Meaning I don't care if the slice I make isn't perfectly round or the next one after that isn't either. Just thin so that I can get a slice in between each slice respectively.
And I do hope you get a smile out of this.
© 2025 Thoams Paul Murphy
Ps. And I might put a little brown sugar and pie spice or allspice in there too, but not so much brown sugar that someone is going have a beef with it and say that's too much sugar.
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