Tuesday, May 26, 2015


We just took down one of the Big Sur Country Ham's we have been aging for over a year!   You can see a post about how we started the process here:  http://postranchkitchen.blogspot.com/2014/03/big-sur-ham.html

I wanted to keep the final dish simple so as not to overpower the subtle complexity of the ham.  We paired it with a cream made from dried coastal grass and wild onions.

No comments:

Post a Comment