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/ck/ - Food & Cooking

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15006828 No.15006828 [Reply] [Original]

My parents-in-law brought baked ham. I wanna make a sammich for work tomorrow. What's the best condiments for a ham sammich?

>> No.15006830

Galze doesn't belong on ham!

>> No.15006836

>>15006828
mustard

>> No.15006838

>>15006828
A good mustard for sure, then maybe some extra thin rings of red or sweet onion, bibb or butter lettuce. Romaine would be good too. A nice strong deli cheese like swiss... Maybe a homemade aoli or mayo? And maybe a couple slices of a nice, flavorful tomato.

On rye I think.

>> No.15006842

>>15006838
Or you can get a pepper jam instead of mustard and goat cheese instead of swiss.

>> No.15006843

>>15006828
I've been thinking about buying a small piece of pork belly and roasting it for sandwiches instead of forking out like $40-60 per kg on premium cured ham. How well does it keep once cooked?

>> No.15006858

>>15006843
Does this bitch think that a roasted pork belly has one iota in common with a fucking ham

>> No.15006860

>>15006838
This man read my mind.

>> No.15006863
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15006863

>>15006858
it seems he does

>> No.15006865

>>15006858
yep

>> No.15006867

>>15006828
Mayo

>> No.15007528

>>15006828
A good baguette and some brie, some butter if you're feeling greedy.
t. Frenchfag

>> No.15007539

ham, tomatoes, mozzarella and mayo
ham, lettuce, mozzarella and mayo + mustard
ham and any kind of cheese

>> No.15007546

A slice of Swiss, 3 parts mayo and 1 part Dijon mixed together. A bit of more hearty lettuce for crunch or sliced dill pickle. On a roll or part of a baguette

>> No.15007572
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15007572

>>15006828
Horseradish

>> No.15007577

>>15006828
You know what that ham and me have in commo ? We're both baked lmao

>> No.15007582

>>15006828
For me, it's honey mustard + mayo, provolone, lettuce. Sinple

>> No.15007586

>>15006828
Just some butter. Let the ham speak for itself, it shouldn't need anything more.

>> No.15007650

>parents-in-law
cuck

>> No.15008209

>>15006828
mustard of your choice
pickled cabbage or onion
apple butter
toasted brioche bun
add your choice of cheese if desired
cayenne pepper for heat if you like

thank me later

>> No.15008222

>>15006858
Is anon gonna have to choke a bitch?

>> No.15008225

>>15006828
spiral cut hams are the worst hams, all the juices run out when cooked.

best condiment? mayo, and maybe mustard.

>> No.15008231
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15008231

>>15006836

>> No.15008271

>>15006828
>sammich
fuck off

>> No.15008299

>>15006842
underrated post

>> No.15008521

>>15007650
underrated post

>> No.15008548

>>15008225
that's why you pour them back over the ham after it cooks, the cuts act like pockets to hold all the juices

>> No.15008674

>>15008271
did that rustle your jimmies?

>> No.15008822

>>15006828
Fish eggs! Fish!

>> No.15008837

>>15008231
MUSTARD MAN

>> No.15008948

>>15006838
This is it right here.

Consider quick pickling the red onion in apple cider vinegar. The acid does a good job offsetting the smoky richness of the ham.

>> No.15009268

>>15008837
WOO DOO

>> No.15009276

>>15006828
I would go the sweet/sour route.
Caramelized onions, honey mustard, and some kind of pickled vegetable.

>> No.15009282
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15009282

>>15006828
it needs smegma

>> No.15009309

>>15006828
Just butter in a nice baguette

>> No.15009372

>>15006828
Mustard, red onion, babyleaf salad.

>> No.15009443

>>15006828
Your mother-in-law’s panties on rye

>> No.15010459

>>15006828
it literally revolts me the thought of american SUGAR glazing ham fucking horrid

kys

>> No.15010497
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15010497

>>15006843
About a week in the fridge. The crackling will be soft, though.
While you're at it: Add a good scoop of pickled red cabbage, thin pickles and spread a thin layer of mayo on the bread.
Thank me later.