You tossed those fennel seeds and pepper into that Japanese mortar and pestle and I thought, "Oh man that never works for me, I just end up tossing it into the" ~ Oh wait! She's tossing it into the blender! And then I think, "damn now I have one more thing to clean up". It's like being seen.
Oh for the love of all that is holy. AAAALLL my Lipton Onion Dip-py obsessions are being realized, (as I remarked on your YouTube video comments section under your question). Man, I've been preaching the gospel of the Lipton Onion Dip to people for YEARS, and frankly getting kinda mad when they blow it off. So this! THIS is a glorious validation. I'm not gonna go so far as to say that a bag of Ruffles & an entire tub of Sour-Creamy Lipton Onion Dip has been my solace a few disillusioning times when various men who seemed really chill & sweet at first have then later utterly failed to live up to their promise ... but also actually that's exactly what has happened more than once so maybe I should just own it. (When I'm pissed at men I don't go full-tub-of-ice-cream like normal girls, I go hard-core savory w/, like the potato chips & Lipton dip ...or a Gouda or Cheddar sandwich w/ spicy mustard & a ton of pickles or something... So... yeah. Is that embarrassing?... Or ... is it actually kind of fantastic & beautiful? I'm not sure, but either way, thank you for this, Alison. x.
P.S. - Oh! And also... not that this is what your video is all about but... The black nails! The romantic, softly grassy/forest-floor green blouse! (The color... I mean... its almost that wonderful glassy green of a Castelvitrano olive?...or the verdant hue of freshly-cut Herbs... wait - DILL-COLORED??) anyway - that blouse, man... (At first all I could think was "Oh,no, see if ** I** wore that blouse? The wispy delicate wrist-ties would *definintely* drag through sauces & mustards & maybe right into a candle?"... But there you were, making it work w/ those low-key Shakespearean heroine/Ophelia-esque sleeves & I calmed down. So - aside from the gorgeous ham - there was also all of that, in this video, for me). Cheers. x.
Question: what was the “water” that you poured into the pan before roasting? It looked yellowish-brown I think? Did you save the juice that came out during the defrosting process to re-infuse back into the ham? Or did you add a little “better than bouillon“ ham base to the water?
I’m so excited to have a ham party BUT I have a lot of extremely fennel seed averse people in my social circle. Any suggestions for subs of the fennel seed or just leave it out??
This may be a dumb question: is this a skin-on or skin-off ham situation? My boujie, local ham is skin on. If I should remove the skin, any tips. Thank you!
Hi Alison, I made your ham recipe tonight! Big hit; served w scalloped potatoes (by request) and your iceberg salad. I bought a side of pork from a friend (who raises animals) and the hams came from the butcher with the rind still on. Should I remove the rind prior to rubbing it w spices?
I'm sure it would work-- just put the roasting pan on the grill and make sure the grill is the same temp as the oven would be! just dont place ham directly on grates
Hello!! Sorry, the link to Cassie’s compost newsletter is wrong, it’s: therot.substack.com
Xx
You tossed those fennel seeds and pepper into that Japanese mortar and pestle and I thought, "Oh man that never works for me, I just end up tossing it into the" ~ Oh wait! She's tossing it into the blender! And then I think, "damn now I have one more thing to clean up". It's like being seen.
Oh for the love of all that is holy. AAAALLL my Lipton Onion Dip-py obsessions are being realized, (as I remarked on your YouTube video comments section under your question). Man, I've been preaching the gospel of the Lipton Onion Dip to people for YEARS, and frankly getting kinda mad when they blow it off. So this! THIS is a glorious validation. I'm not gonna go so far as to say that a bag of Ruffles & an entire tub of Sour-Creamy Lipton Onion Dip has been my solace a few disillusioning times when various men who seemed really chill & sweet at first have then later utterly failed to live up to their promise ... but also actually that's exactly what has happened more than once so maybe I should just own it. (When I'm pissed at men I don't go full-tub-of-ice-cream like normal girls, I go hard-core savory w/, like the potato chips & Lipton dip ...or a Gouda or Cheddar sandwich w/ spicy mustard & a ton of pickles or something... So... yeah. Is that embarrassing?... Or ... is it actually kind of fantastic & beautiful? I'm not sure, but either way, thank you for this, Alison. x.
P.S. - Oh! And also... not that this is what your video is all about but... The black nails! The romantic, softly grassy/forest-floor green blouse! (The color... I mean... its almost that wonderful glassy green of a Castelvitrano olive?...or the verdant hue of freshly-cut Herbs... wait - DILL-COLORED??) anyway - that blouse, man... (At first all I could think was "Oh,no, see if ** I** wore that blouse? The wispy delicate wrist-ties would *definintely* drag through sauces & mustards & maybe right into a candle?"... But there you were, making it work w/ those low-key Shakespearean heroine/Ophelia-esque sleeves & I calmed down. So - aside from the gorgeous ham - there was also all of that, in this video, for me). Cheers. x.
Not sure why I never thought fennel seed and ham would go but it's reminding me of Italian sausage 😍. Also that theme song! Ham Party!
Question: what was the “water” that you poured into the pan before roasting? It looked yellowish-brown I think? Did you save the juice that came out during the defrosting process to re-infuse back into the ham? Or did you add a little “better than bouillon“ ham base to the water?
It was just water! And no, didn’t save any ham juices from the package— they come out of the ham plenty, don’t need to add any bouillon etc.
I love the Ham Party music! I’m going to be singing it all week. Also, 7 seems like a reasonable number of mustards.
All I could get was a half ham, should I cook it cut side down?
I have the same question! Does it go cut side down in the pan?
Some of you didn’t watch the video and it shows!! Haha. Yes, cut side down :)
Hi! Where did you get your Japanese mortar and pestle?
I’m so excited to have a ham party BUT I have a lot of extremely fennel seed averse people in my social circle. Any suggestions for subs of the fennel seed or just leave it out??
This may be a dumb question: is this a skin-on or skin-off ham situation? My boujie, local ham is skin on. If I should remove the skin, any tips. Thank you!
Mine also came with it's 'rind' still on. All internet research told me to cut it off prior to rubbing spices on.
where’s this dip recipe now?
Any carving tips for the bone-in ham, Alison? About to press order on my snakeriver farms bone-in and I'm scared I'm going to fumble the carving...
Hi Alison, I made your ham recipe tonight! Big hit; served w scalloped potatoes (by request) and your iceberg salad. I bought a side of pork from a friend (who raises animals) and the hams came from the butcher with the rind still on. Should I remove the rind prior to rubbing it w spices?
I could only find spiral-cut ham. Does this change the cooking time at all?
hi! thinking of doing this recipe but wanted to do it on the bbq. Any tips on how to execute this?
I'm sure it would work-- just put the roasting pan on the grill and make sure the grill is the same temp as the oven would be! just dont place ham directly on grates