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OK, I found the secret to the nasty ham.
A mouthful of it about like a mouthful of cinnamon, just not a good idea.
So,
I hadn't paid a lick of attention to it since I started the ham process over a year ago.
Took a bite, it sucked, my dad liked it(bullshit) so I put it away.
I'm staring at the damn thing this morning and I'm making our standard for thirty years (I hate and love that it's a fad now) Charcuterie type plate loaded with 'I dare yuz' homemade dried black olives and saladitos(dried salted apricots stuffed into half a lemon or shredded on top of lemon slices) and sausages that fight back and cheese that tries to assault you, and often does and pickled juniper berries(I thought they'd turn out something like capers, nope)... And I realize:
'dumbass. Cut it thin and maybe it can be accoutrement instead of the awful breakfast steak my dad eats it as.
So, sliced thin enough to see through, and it also produced some of the wildest tiny bits of chicharon you've ever had.
This went from garbage to grand in about 300 slices.
It is amazing and wonderful on a corn tortilla chip.
Everyone might hate it(if I get lucky)
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