Jean: So for me the holidays are about big meals, family time and finding a fireplace and a very soft chair. We are at this restaurant called Good Enough to Eat. And they are going to show a dish called Drunken Ham, that reminds me of just one of the thing I love about the holidays.
So I am standing in the kitchen of Good Enough to Eat, I am standing here with Carrie Levin the chef owner and Michele Weber the pastry chef.
Carrie: So first you take whatever ham you get. We get this ham that we use it for our breakfast ham.
Jean: is that smoked is that important?
Carrie: Then it’s smoked yes.
Jean: Okay.
Carrie: Whatever makes you, you like, you can get. So Michele is going to – as you can see open it up, the only thing you do want to take off is any kind of markings.
Jean: So Michele is cutting all the way down to the flesh, she is cutting into the fat all the down to the flesh in a ladis, making a ladis.
You’re making basically a tic-tac-toe pattern.
Carrie: That is right.
Jean: So you are playing those cloves in where the corners with the lines meet.
So what are you doing there Carrie?
Carrie: So what I am doing is because we don’t have a rack. I don’t have a rack at home either. To keep it up so we get infuses at my chef at Four Seasons taught us, he made the best duck I’d ever tasted.
And one of his tricks was cooking it on top of oranges. We want that was the infusion that he wanted to get here since we are using cider we thought we are going to use pineapple or apples. We have loads apples and this is a little—these apples are little the granny smiths are sour.
So now I'm going to take out the cores.
Jean: Here’s where the muscles come in, have it a look it.
Carrie: I will put the cider on and pour the whole thing, we take this one bottle and we are going to do this every half an hour.
Jean: Why is the Cider go in first and then the sugar next or is that always how is done?
Carrie: Well that way it gets into it, if we put the sugar and we put on the sugar first, then put the Cider on it will fall off.
Jean: Now we’ll just stay there.
Carrie: Yup.
Jean: It’s amazing isn’t it?
Carrie: And it also gets in and it glazes and gets crunchily.
Jean: But what happens to the bottom? The bottom of that for ham? It’s like its getting ignored.
Carrie: Well no because it’s going to get infuse with the apples.
Jean: Cool.
Carrie: There we are, now it’s just gets put in the oven.
Jean: So we got that turned on to 450 degrees.
Carrie: It’s been at 450 for 15 minutes and now we are going to turn it down to 350.
Jean: And 15 minutes later, we come back and we taste the ham is that right?
Carrie: Yes.
Jean: We’re going to taste this ham now.
Carrie: Okay all we are going to do – we just saw we have no more Cider.
Jean: No Cider?
Carrie: So we’re using Irregular Apple Cider, and that is the thing. You can just switch to where you want to do, whatever you have in the house.
Jean: Look at that, look it how it is absorbing it. It’s incredible, the sugar doesn’t fall off.
Carrie: No, because now it is baked on, now every half an hour we are going to come back and pour another glass of Cider or hard cider.
Jean: It’s so good and there’s jumping surprises, it’s super sweet. It’s super moist. Let you know the salt to the ham does.
Carrie: But you know and it’s not too sweet.
Transcription by:
Scribe4you Transcription Services