Ham Shmam

I have a bone to pick today….home sick with this awful cold, and too much TV… this is the result…
I am sure you have seen the Maple Leaf Commercial for their “All Natural Ham” (if you are in Canada that is…).  No added preservatives, no nitrites, minimal processing.

I have 2 things to say to this:
1.  Way to go Maple Leaf for listening to your customers and providing us with a product that is all of the above.
2.  Why are you still providing the alternative “Not All Natural, Unhealthy Ham”…and why were you producing it in the first place? (…this BTW is one of my biggest pet peeves about the food industry–they provide us with crap food, and then offer us a more expensive “healthy” alternative–WHY are you providing the crap in the first place?)

In any case, the only way things will change for the better…is for us to use our pocket books and put our money where our mouth is…by hitting these companies in the pocket book, they will begin to listen and provide us with what we need–less processing, no additives and healthier food.

Here is a good recipe, to go with your All Natural Ham–should you want to bake one…

Julia Child’s Gratin Dauphinois (BEST “scalloped potato” EVER)
3-4  potatoes
1/2 clove unpeeled garlic
4 tablespoons butter
1 teaspoon salt
1/8 teaspoon pepper
1 cup (4 ounces) grated Swiss cheese (or my old stand by Marble and Parmesan mix)
1 cup boiling milk or cream


1) Preheat oven to 425F. Peel the potatoes and slice them 1/8 inch thick. Place in cold water. Drain when ready to use.
2) Rub the baking dish with cut garlic. Smear the dish with 1 tablespoon of the butter.
3) Drain the potatoes and dry them in a towel. Spread half of them in the bottom of the dish. Divide over them half the salt, pepper, cheese, and butter.
4) Arrange the remaining potatoes over the first layer and season. Spread on the rest of the cheese and divide the butter over it. Pour on the boiling milk.
5) Set the baking dish in upper third of preheated oven. Bake for 20-30 minutes, until the potatoes are tender, the milk is absorbed, and the top is a golden brown.
Oh so Yummy!
Enjoy!

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