The Julia Child Ham Did Her In

Cocktails in the living room on that Christmas Day in the mid eighties, 1984 I would say. The group included the cousins, (my former husband’s cousins). They stuck with me after the divorce – could it have been that I was a better cook than the new wife? I like to think that it was my wit and charm.

Anyway, Cousin Katie and I weren’t sipping cocktails – we were stirring a weakly boiling cauldron of liquid. I think we were attempting to reduce a gallon of stock and dry vermouth down to a cup - poetic license taken. Tendrils of damp hair falling on faces gleaming with sweat. Because the cauldron was a cheaply made piece of crap (remember this was my genteel poverty era) and not making appropriate contact with the burner, the goal was almost unattainable – but we soldiered on!

Oh, why did we decide to do the three page Julia Child ham recipe?! Actually, Gladys, cousin Frankie’s mother-in-law was on a salt restricted diet. We were not to be deterred by that! The group continued enjoying a jolly and, by this time, a drunken cocktail hour and we finally got the piece de resistance on the table. It was really good. Julia did not disappoint, however I figured out a much simpler version that’s also very good.

Here it is:

Saute a ham steak in butter for a couple of minutes.

Put the ham steak aside.

Pour in a generous cup or more of dry vermouth, scraping up bits, reducing the liquid to about 1 cup.

Reduce heat and add a cup of heavy cream.

Gently cook until slightly thickened.

Throw in sauteed mushroom slices.

Pour over mashed potatoes and ham.

Steamed asparagus in lemon butter is a great addition.

The recipe inclusion was suggested by a dear friend. Apparently her perception is that I’m a better cook than a writer. I promise this blog will not become Granny’s Kitchen. I still dream of bright lights, big city!

Epilogue – mother-in-law, Gladys moved to a better place not long after the new year. Was is the salty ham? If so what a way to go!