I grew up in Boone County, MO about 20 miles away from Rocheport were Steve Baumgartner makes these amazing hams. It brings me great pleasure to be using them at the restaurant.
Recently, I have begun buying his older vintage hams. Because they are much more dried out and intense, they yield less meat that is sliceable, but a simple broth made from all the trim, bones and a little yellow onion is stunning.
For Spring, I paired the broth with BBQ sized oysters from Washington that have been quickly seared directly on the flat top, a slice of the ham, and a couple snap pea pods.
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