1 00:00:08,600 --> 00:00:10,640 Speaker 1: Hello, and welcome to Saber Protection of by Heart Radio. 2 00:00:10,640 --> 00:00:13,040 Speaker 1: I'm any recent, I'm Lauren Wogelbaum, and today we have 3 00:00:13,080 --> 00:00:17,959 Speaker 1: an episode for you about Christmas ham. Yes, and what 4 00:00:18,000 --> 00:00:21,279 Speaker 1: an episode it is. Uh, we were discussing this earlier. 5 00:00:22,079 --> 00:00:24,240 Speaker 1: It turns out we're gonna have to come back and 6 00:00:24,280 --> 00:00:28,040 Speaker 1: do other episodes on different types of ham. Yeah, not 7 00:00:28,080 --> 00:00:34,479 Speaker 1: even different cuts of pork, right, uh right, just just 8 00:00:34,600 --> 00:00:40,280 Speaker 1: different aspects of the ham process. There is. Yeah, there 9 00:00:40,360 --> 00:00:43,920 Speaker 1: is more ham to cover. There is. There is a 10 00:00:43,920 --> 00:00:46,040 Speaker 1: lot of ham to cover. This is a very fun one. 11 00:00:47,120 --> 00:00:50,839 Speaker 1: I know we were We've covered a lot of holiday topics, 12 00:00:50,840 --> 00:00:52,560 Speaker 1: so this is sort of one we've been putting off 13 00:00:52,560 --> 00:00:55,279 Speaker 1: for a while. But here we are. Yeah. Yeah, it's 14 00:00:55,280 --> 00:00:56,960 Speaker 1: one of those that I, you know, I thought I 15 00:00:57,040 --> 00:01:00,319 Speaker 1: was like, is there even enough to talk about? Yes? Yes, 16 00:01:00,360 --> 00:01:04,640 Speaker 1: a gentle listener, there is, um. But but yeah, this 17 00:01:04,720 --> 00:01:11,160 Speaker 1: is actually one that I have very little experience with. Yes, um, 18 00:01:11,200 --> 00:01:13,000 Speaker 1: And it turns out you're not alone. I was kind 19 00:01:13,000 --> 00:01:17,080 Speaker 1: of surprised by how recent a lot of this is. Um, 20 00:01:17,120 --> 00:01:21,520 Speaker 1: but my family I grew up with a mm hmmm. 21 00:01:22,720 --> 00:01:25,000 Speaker 1: I think the ham actually got introduced later, so I 22 00:01:25,000 --> 00:01:27,000 Speaker 1: wouldn't say grow up with it, but I when I 23 00:01:27,080 --> 00:01:31,640 Speaker 1: was in college, ham was added to our traditional Christmas 24 00:01:31,720 --> 00:01:40,800 Speaker 1: meal and Thanksgiving meal both both yes, because I think, um, 25 00:01:40,880 --> 00:01:44,200 Speaker 1: my mom and I prefer turkey, my two brothers and 26 00:01:44,280 --> 00:01:48,520 Speaker 1: my dad preferred ham. So I think it was sort 27 00:01:48,560 --> 00:01:51,120 Speaker 1: of like a well why don't we Dad in the 28 00:01:51,240 --> 00:01:56,120 Speaker 1: ham and I as the person who cooks a lot 29 00:01:56,160 --> 00:01:58,600 Speaker 1: of this along with my mom. A couple of years ago, 30 00:01:58,760 --> 00:02:02,200 Speaker 1: I was like, no more are thectually helped me no 31 00:02:02,600 --> 00:02:06,160 Speaker 1: more ham because we had too much food. I had 32 00:02:06,200 --> 00:02:07,600 Speaker 1: to come up with all these recipes on how to 33 00:02:07,760 --> 00:02:09,200 Speaker 1: use up the ham, which a lot of them were 34 00:02:09,280 --> 00:02:11,160 Speaker 1: very good. But then this is more work for me. 35 00:02:11,800 --> 00:02:15,480 Speaker 1: And guess what if you're not cooking. If you're not 36 00:02:15,520 --> 00:02:21,400 Speaker 1: cooking to him, it's out. Yeah, it's no longer your 37 00:02:21,400 --> 00:02:24,079 Speaker 1: decision after a certain point. Yeah, you got to pick 38 00:02:24,120 --> 00:02:27,840 Speaker 1: your battles. Yeah. Yeah, And I picked it, and then 39 00:02:27,960 --> 00:02:30,240 Speaker 1: I I went into a whole thing. I was like, 40 00:02:30,280 --> 00:02:32,840 Speaker 1: you know what, you can have him many times a year. 41 00:02:32,880 --> 00:02:37,240 Speaker 1: We have him. There's other celebrations that are have him. 42 00:02:38,680 --> 00:02:42,000 Speaker 1: Actually not so much anymore, but we usually have it 43 00:02:42,080 --> 00:02:44,560 Speaker 1: on Easter um and we used to have it a 44 00:02:44,639 --> 00:02:47,880 Speaker 1: couple of times throughout the year, Turkey only Thanksgiving, Christmas 45 00:02:48,080 --> 00:02:51,720 Speaker 1: ham a couple of times throughout the year. Huh m hm. 46 00:02:52,200 --> 00:02:55,800 Speaker 1: Oh that is so I have literally never cooked ham. 47 00:02:55,840 --> 00:02:59,080 Speaker 1: I before doing this reading, I would have had no 48 00:02:59,200 --> 00:03:03,440 Speaker 1: idea how to go about it. Um. I only very 49 00:03:03,680 --> 00:03:10,519 Speaker 1: rarely had like a holiday ham when I was growing up. UM. 50 00:03:10,560 --> 00:03:14,160 Speaker 1: I guess mostly mostly because well, I mean, like it's 51 00:03:14,200 --> 00:03:16,880 Speaker 1: not just because I grew up mostly with my Jewish 52 00:03:16,880 --> 00:03:20,120 Speaker 1: side of the family, because like we ate bacon cheeseburgers. 53 00:03:20,120 --> 00:03:23,840 Speaker 1: It's not like we were keeping kosher um. But but yeah, 54 00:03:23,880 --> 00:03:27,560 Speaker 1: it just wasn't the holiday go to UM. In most 55 00:03:27,600 --> 00:03:29,280 Speaker 1: parts of my family. I had like a couple of 56 00:03:29,320 --> 00:03:32,600 Speaker 1: cousins who would do a Christmas Ham, and so if 57 00:03:32,639 --> 00:03:34,200 Speaker 1: I was hanging out with them, then that would happen. 58 00:03:34,240 --> 00:03:39,400 Speaker 1: But yeah, yeah, I don't. I don't really get it. 59 00:03:40,760 --> 00:03:43,240 Speaker 1: I don't I don't really understand. I mean, maybe I 60 00:03:43,280 --> 00:03:45,360 Speaker 1: just haven't had like a really good one, um, And 61 00:03:45,400 --> 00:03:47,400 Speaker 1: so maybe I do need to make one and like, 62 00:03:47,760 --> 00:03:49,880 Speaker 1: you know, find all the little like tricks that I 63 00:03:49,960 --> 00:03:52,080 Speaker 1: like and the flavors that I like and make it 64 00:03:52,120 --> 00:03:57,480 Speaker 1: like right for me. Um. But yeh, yeah, I'm really 65 00:03:57,560 --> 00:04:03,760 Speaker 1: I'm really ham neutral. Ye, I get it because it's 66 00:04:03,800 --> 00:04:08,520 Speaker 1: it's hard to explain, but basically to me, the ham 67 00:04:08,560 --> 00:04:11,640 Speaker 1: and this is all personal. Nobody get offended. Okay, um, 68 00:04:11,720 --> 00:04:14,240 Speaker 1: the ham is like that, like you're very hard hit 69 00:04:14,400 --> 00:04:17,760 Speaker 1: of salt, and we would never put the like sugar 70 00:04:17,800 --> 00:04:20,080 Speaker 1: glazing or maple or anything like that, so we didn't 71 00:04:20,080 --> 00:04:22,280 Speaker 1: have to sweet part going on, which I get a 72 00:04:22,279 --> 00:04:24,360 Speaker 1: lot of people like, but that was neverything. So it's 73 00:04:24,400 --> 00:04:28,839 Speaker 1: like it's like if you you've got your kind of turkey, 74 00:04:28,960 --> 00:04:32,520 Speaker 1: feels healthier and it's lighter flavored, whereas ham is like 75 00:04:32,560 --> 00:04:35,159 Speaker 1: hit you in your face salt. So it's like a 76 00:04:35,200 --> 00:04:38,720 Speaker 1: really quick fix of flavor, and it's really when we 77 00:04:38,760 --> 00:04:44,120 Speaker 1: would cook it, it's like really maximized per bite. Yeah, yeah, yeah, 78 00:04:44,480 --> 00:04:48,279 Speaker 1: I get that. I get that. Huh m hmm, yeah, 79 00:04:48,320 --> 00:04:50,359 Speaker 1: I don't know. I don't know. I guess Park in 80 00:04:50,400 --> 00:04:52,800 Speaker 1: general is not like my favorite anyway, it doesn't. This 81 00:04:52,839 --> 00:04:59,720 Speaker 1: is all beside the point. Yes, people do have to 82 00:04:59,720 --> 00:05:03,000 Speaker 1: show opinions about it, oh yes, oh yes, as with 83 00:05:03,080 --> 00:05:07,240 Speaker 1: any other especially like holiday related food. Right, Like there's 84 00:05:07,279 --> 00:05:10,240 Speaker 1: so much personal opinion and nostalgia wrapped up in it. 85 00:05:10,800 --> 00:05:12,920 Speaker 1: Mm hmmm, well it's just funny to me because a 86 00:05:12,960 --> 00:05:14,960 Speaker 1: lot of this episode did break down to like people 87 00:05:15,000 --> 00:05:18,400 Speaker 1: who prefer turkey versus people who prefer him on holidays. 88 00:05:20,320 --> 00:05:24,479 Speaker 1: Speaking of you can see our turkey episode. Um, you 89 00:05:24,520 --> 00:05:29,520 Speaker 1: can also see any sausage episode that we've done. Sure. Yeah. 90 00:05:29,640 --> 00:05:31,839 Speaker 1: A lot of the a lot of the meat episodes 91 00:05:31,920 --> 00:05:34,000 Speaker 1: do touch on some of the things we're going to 92 00:05:34,080 --> 00:05:40,160 Speaker 1: talk about in some way. Pastrami, corned beef, bacon. Uh. 93 00:05:40,680 --> 00:05:43,359 Speaker 1: Was there something else? I don't I don't know. It 94 00:05:43,480 --> 00:05:50,920 Speaker 1: was hours and hours ago, hours you say anything could 95 00:05:50,960 --> 00:05:54,839 Speaker 1: have been. Well, I guess this brings us to our 96 00:05:54,920 --> 00:06:05,760 Speaker 1: question Christmas hend? What is it? Well, h Christmas ham 97 00:06:05,800 --> 00:06:07,800 Speaker 1: can be a lot of things, but what you are 98 00:06:07,880 --> 00:06:11,440 Speaker 1: generally looking at is a portion of the rear leg 99 00:06:11,480 --> 00:06:15,359 Speaker 1: of a pig that's been somehow cured, meaning of preserved 100 00:06:15,440 --> 00:06:18,680 Speaker 1: using things like salt or sugar. May be smoked and 101 00:06:18,720 --> 00:06:21,760 Speaker 1: then baked or roasted, often with some kind of a 102 00:06:21,800 --> 00:06:26,200 Speaker 1: sweet holiday spiced glaze on the outside. So they're they're 103 00:06:26,320 --> 00:06:29,680 Speaker 1: big and impressive and decorative as shiny and crisp on 104 00:06:29,680 --> 00:06:32,960 Speaker 1: the outside and chewy tender on the inside, salty and 105 00:06:33,040 --> 00:06:36,600 Speaker 1: savory and sweet with hints of warming spices and gentle 106 00:06:36,680 --> 00:06:40,520 Speaker 1: contrasts from any kind of like glaze or topping ingredients 107 00:06:40,560 --> 00:06:44,760 Speaker 1: like fruit or maple syrup. Uh. They're they're opulent but 108 00:06:44,880 --> 00:06:50,159 Speaker 1: also homy Uh. They're like they're like of a gingerbread house, 109 00:06:50,320 --> 00:06:54,839 Speaker 1: were a main dish and salty, a salty main dish, 110 00:06:55,360 --> 00:07:02,200 Speaker 1: gingerbread house made of pork. The image you're painting in 111 00:07:02,200 --> 00:07:11,240 Speaker 1: my mind. Excellent, excellent. Um. Alright, So ham is a 112 00:07:11,320 --> 00:07:16,800 Speaker 1: category and and legally can mean different things in different places, 113 00:07:17,200 --> 00:07:22,680 Speaker 1: especially with different modifying words attached. Um. You know, you 114 00:07:22,720 --> 00:07:25,800 Speaker 1: can have a ham with an actual pigs bone still 115 00:07:25,800 --> 00:07:28,880 Speaker 1: in it, or a ham that is made of bits 116 00:07:28,920 --> 00:07:32,200 Speaker 1: of pork that have been um industrially separated and then 117 00:07:32,200 --> 00:07:35,480 Speaker 1: smooshed back together in a different order. But the ham 118 00:07:35,800 --> 00:07:39,080 Speaker 1: section of a pig um is its meaty hind leg, 119 00:07:39,440 --> 00:07:42,960 Speaker 1: starting above the the hoof and ankle structure, which are 120 00:07:43,000 --> 00:07:45,920 Speaker 1: the trotters and the hawks um, and then going up 121 00:07:45,960 --> 00:07:47,960 Speaker 1: the lower half of the leg, which is the shank, 122 00:07:48,400 --> 00:07:51,280 Speaker 1: and then across the equivalent of the knee yeah yeah, 123 00:07:51,320 --> 00:07:53,720 Speaker 1: and then up the thigh portion which is called the 124 00:07:53,720 --> 00:07:58,760 Speaker 1: butt or the sirloin, to where the leg meets the hip. Um. 125 00:07:59,000 --> 00:08:02,480 Speaker 1: The show plus the butt is the whole ham um, 126 00:08:02,520 --> 00:08:04,240 Speaker 1: and it's sort of a lot like you're looking at 127 00:08:04,280 --> 00:08:07,320 Speaker 1: like fifteen to twenty pounds meat that's like seven to 128 00:08:07,400 --> 00:08:10,240 Speaker 1: nine pilows. That's like a bunch um. So these days 129 00:08:10,640 --> 00:08:15,080 Speaker 1: hams are often produced or at least sold separately, shank 130 00:08:15,160 --> 00:08:18,400 Speaker 1: and sir loin separately. The shank is usually a little 131 00:08:18,440 --> 00:08:22,400 Speaker 1: fattier and like can be easier to carve because because 132 00:08:22,440 --> 00:08:24,120 Speaker 1: it's just like a single bone that you have to 133 00:08:24,160 --> 00:08:27,440 Speaker 1: deal with in there. Um. And and the meat is 134 00:08:27,440 --> 00:08:31,640 Speaker 1: a little bit like like tighter um. But you know, 135 00:08:31,840 --> 00:08:33,679 Speaker 1: if you can get around that hit joint. Some people 136 00:08:33,720 --> 00:08:37,240 Speaker 1: prefer a sirloin one of those things. Depends on depends 137 00:08:37,280 --> 00:08:42,280 Speaker 1: on what you want. Mm hmm. All these memories are 138 00:08:42,320 --> 00:08:47,880 Speaker 1: coming flooding back me angrily cutting it into them like 139 00:08:49,440 --> 00:08:51,600 Speaker 1: I liked it. It was just too much, and even 140 00:08:51,640 --> 00:08:55,040 Speaker 1: my brothers admitted this year it was overkilled too much. 141 00:08:55,840 --> 00:08:59,240 Speaker 1: Well I'm glad, I'm glad that they understood. Yes they did, 142 00:08:59,400 --> 00:09:02,160 Speaker 1: they did. In fact, I was telling them about all 143 00:09:02,200 --> 00:09:04,680 Speaker 1: my battles. To my mom is very much the type 144 00:09:04,679 --> 00:09:06,800 Speaker 1: who's like, you haven't had enough food and there's too 145 00:09:06,920 --> 00:09:09,199 Speaker 1: much food. Oh yeah, And I was like, my battles 146 00:09:09,200 --> 00:09:11,640 Speaker 1: to cut down on all the food she makes, and 147 00:09:12,000 --> 00:09:13,800 Speaker 1: we were we made a plan to cut down on 148 00:09:14,280 --> 00:09:17,079 Speaker 1: the day before Christmas has now gotten out of hands, 149 00:09:18,720 --> 00:09:24,760 Speaker 1: I know, So what happened? Yeah. I love the traditions 150 00:09:24,800 --> 00:09:26,920 Speaker 1: that develop around, like the day before and the day 151 00:09:26,960 --> 00:09:29,520 Speaker 1: after Christmas and all of the other foods that come 152 00:09:29,600 --> 00:09:31,800 Speaker 1: sneaking in when you're like, I'm about to prepare a 153 00:09:31,840 --> 00:09:39,360 Speaker 1: feast and actually what is happening? Yeah? Yeah, okay. So 154 00:09:39,679 --> 00:09:42,440 Speaker 1: once you've got your cut of pork, the next step 155 00:09:42,520 --> 00:09:46,760 Speaker 1: in making it a ham is probably curing it. Um. 156 00:09:46,880 --> 00:09:48,760 Speaker 1: We talked about curing a few times on the show. 157 00:09:48,840 --> 00:09:51,720 Speaker 1: It's when you preserve something and usually you're talking about 158 00:09:51,760 --> 00:09:58,160 Speaker 1: meat by making it inhospitable to microbes. Most microbes need water, uh, 159 00:09:58,200 --> 00:10:00,240 Speaker 1: and meat has a bunch of water in it, So 160 00:10:00,280 --> 00:10:02,240 Speaker 1: you want to get that water out or like a 161 00:10:02,559 --> 00:10:05,160 Speaker 1: like like like tie it up. Like have you ever 162 00:10:05,200 --> 00:10:11,120 Speaker 1: given a child or a well meaning friend or parent 163 00:10:11,679 --> 00:10:13,560 Speaker 1: like like, I amma, give you something to do over 164 00:10:13,600 --> 00:10:17,679 Speaker 1: here kind of task Like that's that's sort of what 165 00:10:17,720 --> 00:10:20,280 Speaker 1: you're looking to do with the water in ham to 166 00:10:20,360 --> 00:10:24,439 Speaker 1: make it less hospitable to microbes. Okay, Luckily for us, 167 00:10:24,440 --> 00:10:29,199 Speaker 1: sugar and salt, aside from being delicious, are hygroscopic, meaning 168 00:10:29,200 --> 00:10:32,480 Speaker 1: that they draw water to themselves and sort of occupy it. 169 00:10:33,320 --> 00:10:36,840 Speaker 1: So if you either apply salt and or sugar to 170 00:10:36,920 --> 00:10:40,040 Speaker 1: the surface of a cut of meat or soak the 171 00:10:40,040 --> 00:10:43,440 Speaker 1: meat in a brine made with that stuff, molecules of 172 00:10:43,480 --> 00:10:45,840 Speaker 1: the salt and or sugar will work their way into 173 00:10:45,880 --> 00:10:50,640 Speaker 1: the meat via osmosis and occupy the water. Microbes cannot 174 00:10:50,679 --> 00:10:55,160 Speaker 1: use it, and the meat lasts longer. Uh. This also 175 00:10:55,240 --> 00:10:59,400 Speaker 1: adds some some salty and sugary flavor and flavor from 176 00:10:59,440 --> 00:11:02,280 Speaker 1: any other ices or seasonings that you put into that briner. 177 00:11:02,360 --> 00:11:06,680 Speaker 1: Rub and um, it does this cool physical thing. Okay, 178 00:11:06,679 --> 00:11:11,959 Speaker 1: So salt loosens up uh fibers of protein in meat. 179 00:11:12,640 --> 00:11:16,480 Speaker 1: Part of what can make cooked meat dry like like 180 00:11:16,480 --> 00:11:19,319 Speaker 1: like a dry turkey, is that the fibers will tighten 181 00:11:19,440 --> 00:11:23,080 Speaker 1: up during cooking and squeeze out moisture. Um. So keeping 182 00:11:23,080 --> 00:11:25,640 Speaker 1: those fibers loose will keep the meat more juicy as 183 00:11:25,640 --> 00:11:30,000 Speaker 1: it cooks. Good times they're uh. Now, if you find 184 00:11:30,080 --> 00:11:33,640 Speaker 1: the right butcher, you can buy a fresh ham and 185 00:11:33,720 --> 00:11:35,840 Speaker 1: do this at home, I mean, or just cook it 186 00:11:35,920 --> 00:11:37,680 Speaker 1: however you want. To you don't have to cure it 187 00:11:37,679 --> 00:11:40,280 Speaker 1: if you don't want to. Um. But most hams sold, 188 00:11:40,400 --> 00:11:42,719 Speaker 1: certainly in the United States, are already cured, and they 189 00:11:42,720 --> 00:11:47,400 Speaker 1: fall into two categories. Um, brian cured city hams and 190 00:11:47,679 --> 00:11:53,680 Speaker 1: dry cured country hams. These are like the official names 191 00:11:53,720 --> 00:11:57,880 Speaker 1: for these products. Okay, this isn't like country country mouse 192 00:11:57,920 --> 00:12:01,480 Speaker 1: city mouse, like it's not. I mean, it's a little 193 00:12:01,480 --> 00:12:03,720 Speaker 1: bit of a difference of perspective, I suppose, because people 194 00:12:03,760 --> 00:12:08,520 Speaker 1: have very strong opinions about which one they want. Uh. 195 00:12:09,200 --> 00:12:13,199 Speaker 1: But yeah, also I will say that that that regionally 196 00:12:13,600 --> 00:12:17,400 Speaker 1: further confusing the issue. UM. Any of these salt cured 197 00:12:17,480 --> 00:12:22,520 Speaker 1: hands might be called corned hams UM because the term 198 00:12:22,600 --> 00:12:27,360 Speaker 1: the term corned comes from the kernels or grains or 199 00:12:27,440 --> 00:12:31,000 Speaker 1: corns of salt that are used in the curing process. 200 00:12:32,880 --> 00:12:38,280 Speaker 1: With me, yes, I'm a little I'm befuddled, but amused. 201 00:12:38,800 --> 00:12:43,839 Speaker 1: So yeah, yeah, same same hands are befuddling. That's yeah, 202 00:12:43,920 --> 00:12:49,240 Speaker 1: that's that's where we are. Okay. So, so city hams 203 00:12:49,440 --> 00:12:54,400 Speaker 1: are soaked in brine or more inexpensively but more rapidly 204 00:12:54,520 --> 00:12:57,720 Speaker 1: injected with brian um. The process might take anywhere from 205 00:12:57,720 --> 00:12:59,880 Speaker 1: a couple of days to a few weeks, you wind 206 00:13:00,040 --> 00:13:02,200 Speaker 1: up with a hunk of pork that's um still pretty moist. 207 00:13:02,559 --> 00:13:06,920 Speaker 1: It'll probably be smoked or perhaps baked low and slow, UM, 208 00:13:06,960 --> 00:13:10,160 Speaker 1: so that it is fully cooked. When it's sold, it 209 00:13:10,240 --> 00:13:13,400 Speaker 1: might be really pink in color from the addition of 210 00:13:13,400 --> 00:13:17,200 Speaker 1: a preservative called sodium nitrite during the brining process, which 211 00:13:17,240 --> 00:13:20,080 Speaker 1: helps us stabilize the fats and meat and also prevents 212 00:13:20,160 --> 00:13:23,040 Speaker 1: the growth of the type of bacteria that cause botuli 213 00:13:23,080 --> 00:13:27,079 Speaker 1: is UM. Either way, um uh. City hams are usually 214 00:13:27,160 --> 00:13:31,000 Speaker 1: served in like big fixed slices UM, typically cut in 215 00:13:31,040 --> 00:13:35,319 Speaker 1: a spiral away from from a shank bone. You can 216 00:13:35,400 --> 00:13:39,440 Speaker 1: also buy boneless hams, which are brine cured hams that 217 00:13:39,480 --> 00:13:41,840 Speaker 1: have had the bones removed and that are pressed back 218 00:13:41,840 --> 00:13:46,000 Speaker 1: into like a kind of cylindrical, almost football ish sort 219 00:13:46,000 --> 00:13:48,640 Speaker 1: of shape. UM. They can be pretty cohesive due to 220 00:13:48,679 --> 00:13:52,600 Speaker 1: that salt protein fiber action UM plus the addition of 221 00:13:52,720 --> 00:13:57,200 Speaker 1: little bits of processed ham as as as filler. Yeah. 222 00:13:57,559 --> 00:14:02,320 Speaker 1: Flavor wise, all of that watery brine that you're introducing 223 00:14:02,480 --> 00:14:06,240 Speaker 1: UM can sort of dilute the ham flavor of your ham. 224 00:14:06,280 --> 00:14:08,120 Speaker 1: I mean, like, yes, you've got like salt and sugar 225 00:14:08,160 --> 00:14:13,360 Speaker 1: and seasonings in there, but you're diluting the hammy nous. Um. 226 00:14:13,360 --> 00:14:16,040 Speaker 1: This is one case where where less is more less 227 00:14:16,040 --> 00:14:20,080 Speaker 1: water is generally considered more desirable in the finished product. UM. 228 00:14:20,120 --> 00:14:23,720 Speaker 1: If you're buying a ham, the packaging should indicate either 229 00:14:23,800 --> 00:14:27,160 Speaker 1: the percentage of water added by weight or or some 230 00:14:27,360 --> 00:14:30,960 Speaker 1: terminology that like might sound complicated, but it's actually fairly 231 00:14:31,040 --> 00:14:34,240 Speaker 1: self explanatory when you like see it laid out. In 232 00:14:34,240 --> 00:14:38,400 Speaker 1: the United States, there are four categories of ham, which 233 00:14:38,480 --> 00:14:44,280 Speaker 1: which are ham which which which is ham um no 234 00:14:44,480 --> 00:14:48,080 Speaker 1: no water added um. Then there's ham with natural juices, 235 00:14:48,080 --> 00:14:51,120 Speaker 1: which has like a little bit of water ham water 236 00:14:51,200 --> 00:14:54,440 Speaker 1: added which has a bit more water, and then ham 237 00:14:54,480 --> 00:14:57,960 Speaker 1: and water product um, which can be almost a quarter 238 00:14:58,120 --> 00:15:05,000 Speaker 1: added water by weight. Hmm. However, you can escape all 239 00:15:05,040 --> 00:15:09,360 Speaker 1: of this mess by going with a country ham. Uh. 240 00:15:09,520 --> 00:15:12,280 Speaker 1: Country hams are coated with a dry rub and then 241 00:15:12,680 --> 00:15:17,120 Speaker 1: hung in a cool aired environment to let the rub 242 00:15:17,200 --> 00:15:20,160 Speaker 1: work its way into the meat and push water molecules 243 00:15:20,200 --> 00:15:23,920 Speaker 1: out over the course of like months. Um. This is 244 00:15:23,960 --> 00:15:26,360 Speaker 1: the same basic process that we described in our prescudo 245 00:15:26,920 --> 00:15:30,800 Speaker 1: uh fraud episode. Again, we probably have to come back 246 00:15:30,840 --> 00:15:34,360 Speaker 1: to proscuto at some point. Anyway, UM, country ham might 247 00:15:34,400 --> 00:15:37,560 Speaker 1: be smoked, but it's often sold without ever seeing heat um, 248 00:15:37,800 --> 00:15:41,400 Speaker 1: which is fine and safe. Uh you wind up with 249 00:15:41,440 --> 00:15:47,240 Speaker 1: a drier, saltier, chewier um like deep red colored and 250 00:15:47,600 --> 00:15:52,080 Speaker 1: kind of hammier ham um. So. Uh So, if you're 251 00:15:52,080 --> 00:15:54,440 Speaker 1: going to serve it like you would a city ham, 252 00:15:54,480 --> 00:15:58,120 Speaker 1: it typically has to be um soaked and probably steamed 253 00:15:58,240 --> 00:15:59,920 Speaker 1: to to get some of the salt out and kind 254 00:16:00,000 --> 00:16:03,400 Speaker 1: to reconstitute it just a tiny bit um. I understand 255 00:16:03,400 --> 00:16:05,800 Speaker 1: this is usually served sliced a little bit thinner. I'm 256 00:16:05,800 --> 00:16:09,520 Speaker 1: not totally sure I've ever had one. Oh, I definitely have. 257 00:16:09,880 --> 00:16:12,640 Speaker 1: This is fun. I'm like, I've had got experience in 258 00:16:12,680 --> 00:16:17,760 Speaker 1: the country and the city. I've seen both. Oh, do 259 00:16:17,880 --> 00:16:25,360 Speaker 1: you have a preference? Um. I generally I feel like 260 00:16:25,840 --> 00:16:28,040 Speaker 1: this is gonna make people agree. But when I was 261 00:16:28,080 --> 00:16:34,240 Speaker 1: a kid, I actually liked the city ham better um 262 00:16:34,280 --> 00:16:37,160 Speaker 1: because the that that usually entailed. I think I talked 263 00:16:37,160 --> 00:16:39,320 Speaker 1: about this inner p episode, but we used to make 264 00:16:39,360 --> 00:16:44,120 Speaker 1: English peace mashed potatoes ham so I liked that whole 265 00:16:44,200 --> 00:16:50,360 Speaker 1: meal um, whereas a country ham it usually had the 266 00:16:50,880 --> 00:16:53,160 Speaker 1: I wasn't a huge fan of like the sugar glaze, 267 00:16:53,240 --> 00:16:55,160 Speaker 1: and it usually had that on top of it. It 268 00:16:55,280 --> 00:16:59,400 Speaker 1: wasn't my experience slice thinner. Um, it just had like 269 00:16:59,400 --> 00:17:01,640 Speaker 1: a sweetness that I think a lot of people appeals 270 00:17:01,680 --> 00:17:03,440 Speaker 1: to a lot of people. But for me that was 271 00:17:03,520 --> 00:17:07,840 Speaker 1: I liked the salt, the punch of salt. Yeah, sweet 272 00:17:07,840 --> 00:17:10,080 Speaker 1: and salty isn't for everyone at all times in their life. 273 00:17:10,160 --> 00:17:16,359 Speaker 1: So share. UM okay, anyway, thank thank you, thank you. 274 00:17:16,640 --> 00:17:20,080 Speaker 1: In in both of these cases, UH, what you're doing 275 00:17:20,119 --> 00:17:22,480 Speaker 1: at home is really just bringing the ham up to 276 00:17:22,520 --> 00:17:25,760 Speaker 1: serving temperature. UM. You're not cooking it because it's already 277 00:17:25,760 --> 00:17:29,239 Speaker 1: been cooked in one way or another. UM. There might 278 00:17:29,280 --> 00:17:32,640 Speaker 1: be scare quotes involved because you're you're technically cooking with 279 00:17:33,320 --> 00:17:37,520 Speaker 1: like time and salt rather than heat. But but right 280 00:17:37,560 --> 00:17:40,520 Speaker 1: at any point, UM, I understand that this is not 281 00:17:40,560 --> 00:17:44,960 Speaker 1: always the case internationally. UM like like in other countries, UM, 282 00:17:45,040 --> 00:17:49,560 Speaker 1: a cured ham might be sold totally unsmoked and uncooked. 283 00:17:49,680 --> 00:17:53,240 Speaker 1: So uh yeah, check the packaging. Ask your butcher. I 284 00:17:53,240 --> 00:17:55,960 Speaker 1: don't I don't want no, no, please, nobody get food 285 00:17:55,960 --> 00:18:02,000 Speaker 1: poisoned on my account. No, thank you. And and in 286 00:18:02,040 --> 00:18:05,800 Speaker 1: any case, UM, safe internal temperature for pork is somewhere 287 00:18:05,840 --> 00:18:10,080 Speaker 1: around uh hundred and forty fahrenheit UM, which is sixty 288 00:18:10,200 --> 00:18:13,160 Speaker 1: celsius or maybe like a couple degrees lower. You can 289 00:18:13,400 --> 00:18:18,080 Speaker 1: your your mileage may vary. Again, check with your local 290 00:18:18,080 --> 00:18:24,080 Speaker 1: health institution, which is not US, which is not us. No. Um, 291 00:18:25,320 --> 00:18:28,240 Speaker 1: and yet lots of people do like a glaze. UM. 292 00:18:28,280 --> 00:18:30,439 Speaker 1: If you're going to apply this, you apply it towards 293 00:18:30,480 --> 00:18:33,960 Speaker 1: the end of the heating process. UM. Often you'll cut 294 00:18:34,000 --> 00:18:36,840 Speaker 1: like a cross hatch into the surface of the ham first. 295 00:18:36,960 --> 00:18:40,000 Speaker 1: Then take them take some kind of syrup you've simmered 296 00:18:40,080 --> 00:18:43,600 Speaker 1: up using a sweeteners like brown sugar or honey or 297 00:18:43,680 --> 00:18:46,800 Speaker 1: maple syrup, maybe a jelly or a marmalade, maybe coca 298 00:18:46,800 --> 00:18:49,439 Speaker 1: cola or some kind of wine. UM, maybe some orange 299 00:18:49,480 --> 00:18:53,320 Speaker 1: juice or orange peel. Maybe some warming spices like clove 300 00:18:53,440 --> 00:18:57,240 Speaker 1: or nutmeg or mustard or ginger um. And then yeah, 301 00:18:57,359 --> 00:18:59,480 Speaker 1: cook it into a syrup and based the ham with 302 00:18:59,520 --> 00:19:02,440 Speaker 1: this a couple times as it finishes. UM. Some recipes 303 00:19:02,440 --> 00:19:05,000 Speaker 1: even call for like flour or bread crumbs to add 304 00:19:05,040 --> 00:19:09,320 Speaker 1: a little bit of crunch. Yeah. Sometimes you might decorate 305 00:19:09,359 --> 00:19:12,600 Speaker 1: a ham by UM studying the cross hatch with whole 306 00:19:12,680 --> 00:19:17,800 Speaker 1: clothes or candy cherries UM, or arranging slices of fruit 307 00:19:17,920 --> 00:19:20,880 Speaker 1: like rings of pineapple or apple or orange or pear 308 00:19:20,960 --> 00:19:25,360 Speaker 1: across the surface. Yeah. Um, it'll be served as the 309 00:19:25,400 --> 00:19:28,920 Speaker 1: main dish in family style holiday meals. We're talking specifically 310 00:19:28,960 --> 00:19:31,720 Speaker 1: today about Christmas, but as Annie said, this can happen 311 00:19:31,800 --> 00:19:35,880 Speaker 1: for for other kind of special occasions. UM with lots 312 00:19:35,920 --> 00:19:42,240 Speaker 1: of starchy sides, sometimes a vegetable. I don't know. Seasonings 313 00:19:42,320 --> 00:19:44,520 Speaker 1: might be adjusted depending on the time of year or 314 00:19:44,520 --> 00:19:49,000 Speaker 1: the holiday in question. And and from what I understand, 315 00:19:49,040 --> 00:19:52,280 Speaker 1: this is a very like you always have so much leftovers, 316 00:19:52,320 --> 00:19:56,560 Speaker 1: and uh, it's very popular and like sandwiches and cast rolls, 317 00:19:56,720 --> 00:20:00,280 Speaker 1: stuff like that. Mm hmm. We would make this soup 318 00:20:00,359 --> 00:20:03,560 Speaker 1: was my biggest hit, like a potato ham soup. People, 319 00:20:04,440 --> 00:20:10,800 Speaker 1: too bad, I'm in the holiday spirit. Never will I 320 00:20:10,840 --> 00:20:13,080 Speaker 1: make with the dish that you actually want, only what 321 00:20:13,200 --> 00:20:17,920 Speaker 1: I want. Yeah, all right, they can learn to cook 322 00:20:17,960 --> 00:20:24,240 Speaker 1: what they like. That's true. That's true. Uh. Well, what 323 00:20:24,280 --> 00:20:29,399 Speaker 1: about the nutrition? It does depend upon the ham and question. Um. 324 00:20:29,560 --> 00:20:31,960 Speaker 1: There does tend to be a lot of salt involved 325 00:20:31,960 --> 00:20:34,080 Speaker 1: in the ham. Um. It can have a bunch of 326 00:20:34,119 --> 00:20:36,359 Speaker 1: added sugars. It will have a good punch of protein 327 00:20:36,440 --> 00:20:40,520 Speaker 1: though um tends to be actually less fatty than turkey. UM. 328 00:20:40,560 --> 00:20:43,399 Speaker 1: Depending on what type of what what what cut of 329 00:20:43,440 --> 00:20:46,080 Speaker 1: turkey you're consuming, whether or not you're consuming the skin, 330 00:20:46,920 --> 00:20:51,399 Speaker 1: you know, eat a vegetable, Drink water, Yeah, yes, yes, 331 00:20:51,520 --> 00:20:56,600 Speaker 1: as always vegetables, water, big fans. We do have some 332 00:20:56,720 --> 00:21:00,000 Speaker 1: numbers for you. We do, we do. According to Time magazine, 333 00:21:00,000 --> 00:21:04,919 Speaker 1: Americans buy up around million pounds of ham around the holidays, 334 00:21:04,960 --> 00:21:08,280 Speaker 1: just Christmas. Not this. This is not including Thanksgiving. This 335 00:21:08,359 --> 00:21:11,239 Speaker 1: is just Christmas, um and pound for pound, this is 336 00:21:11,400 --> 00:21:15,520 Speaker 1: just about as much turkey as we buy for Christmas. Wow. 337 00:21:16,000 --> 00:21:21,360 Speaker 1: Yeah uh. An informal Mashed study found that thirty six 338 00:21:21,400 --> 00:21:26,520 Speaker 1: of respondents said that Christmas ham was their favorite holiday dish. Okay, 339 00:21:26,680 --> 00:21:30,360 Speaker 1: all right, um, I think that was here in the States. 340 00:21:30,600 --> 00:21:34,520 Speaker 1: I believe that ham is a favorite holiday dish in 341 00:21:34,600 --> 00:21:40,080 Speaker 1: Australia up around like at the time. That's I read 342 00:21:40,119 --> 00:21:43,360 Speaker 1: somewhere it was popular in Australia too, So Australian listeners, 343 00:21:43,800 --> 00:21:46,679 Speaker 1: please let us know. Oh yeah, everyone who has a 344 00:21:46,720 --> 00:21:51,040 Speaker 1: ham experience that is different from this, like like a 345 00:21:51,080 --> 00:21:54,080 Speaker 1: holiday ham experience. I'm not talking about like like a 346 00:21:54,080 --> 00:21:56,920 Speaker 1: cold cut of presciato or something like, but but this 347 00:21:56,960 --> 00:22:00,879 Speaker 1: type of ham roast I want to know about it. Um, 348 00:22:00,920 --> 00:22:06,680 Speaker 1: all right, uh. This year, prices of ham are up 349 00:22:06,800 --> 00:22:11,600 Speaker 1: like fifteen over last year UM due to a number 350 00:22:11,600 --> 00:22:18,160 Speaker 1: of factors, including the Avian flu epidemic um making UH 351 00:22:18,640 --> 00:22:22,200 Speaker 1: turkey and chicken more expensive and therefore making more people 352 00:22:22,280 --> 00:22:25,359 Speaker 1: turned to ham and then therefore making ham more expensive. 353 00:22:25,880 --> 00:22:30,600 Speaker 1: Also the continued COVID pandemic um UH supply chain and 354 00:22:30,760 --> 00:22:34,800 Speaker 1: worker issues which have reduced overall US pork production by 355 00:22:34,840 --> 00:22:38,240 Speaker 1: three point two percent this year. I did see a 356 00:22:38,240 --> 00:22:40,879 Speaker 1: couple of articles I couldn't get past the paywall, but 357 00:22:41,080 --> 00:22:44,639 Speaker 1: listeners again if you have experience, but about like Spain 358 00:22:44,680 --> 00:22:48,680 Speaker 1: specifically and how important ham is to certain holiday celebrations 359 00:22:48,680 --> 00:22:51,560 Speaker 1: in Spain, and it's had a lot of like ups 360 00:22:51,560 --> 00:22:55,439 Speaker 1: and downs with supply chain issues. So yeah, let us know. 361 00:22:56,359 --> 00:22:58,720 Speaker 1: I've never heard of this either, but every year in Maryland, 362 00:22:58,840 --> 00:23:03,320 Speaker 1: the St. George Island Improvement Association holds a ham stuffing 363 00:23:03,400 --> 00:23:07,240 Speaker 1: ceremony right before Christmas. It's a bring your own ham 364 00:23:07,520 --> 00:23:12,480 Speaker 1: experience and then you stuff it. Uh. This is a 365 00:23:12,480 --> 00:23:15,800 Speaker 1: regional specialty of a corn to ham that is filled 366 00:23:15,800 --> 00:23:17,760 Speaker 1: with vegetables, spices, and from what I read like you 367 00:23:17,800 --> 00:23:20,720 Speaker 1: can kind of tell like, oh, this is Northern Maryland 368 00:23:20,760 --> 00:23:23,320 Speaker 1: or Southern Maryland based. They put kale in arrow, they 369 00:23:23,320 --> 00:23:28,560 Speaker 1: did this arrow, they did this cool this ever me either. 370 00:23:28,920 --> 00:23:33,760 Speaker 1: Listeners again, please write in because I love this. Bring 371 00:23:33,760 --> 00:23:38,160 Speaker 1: your own ham Yeah, but like but like what vegetables, what, 372 00:23:38,200 --> 00:23:43,040 Speaker 1: what spices what? Yes, it's kind of like your gingerbread thing. 373 00:23:43,160 --> 00:23:46,160 Speaker 1: It's like a very meaty protein e version of like 374 00:23:46,560 --> 00:23:52,159 Speaker 1: going to build your own gingerbread as event and diodor it. 375 00:23:54,440 --> 00:23:56,439 Speaker 1: We actually are going to talk about a bit more 376 00:23:56,480 --> 00:23:59,760 Speaker 1: about how that got started in the history section. We 377 00:24:00,040 --> 00:24:02,119 Speaker 1: are and we will get to that in just a moment, 378 00:24:02,119 --> 00:24:03,760 Speaker 1: But first we were going to get into a quick 379 00:24:03,760 --> 00:24:15,840 Speaker 1: break forward from our sponsors. We're back. Thank you, sponsors, 380 00:24:16,200 --> 00:24:19,520 Speaker 1: Thank you. And yes this is still not our pork 381 00:24:19,560 --> 00:24:25,399 Speaker 1: episode and apparently not our last hand episode even But 382 00:24:26,160 --> 00:24:29,720 Speaker 1: that being said, we have discussed multiple times on this 383 00:24:29,760 --> 00:24:34,200 Speaker 1: show the importance of preserving foods, including meat um, so 384 00:24:34,280 --> 00:24:37,160 Speaker 1: that they last through lean times or over long journeys, 385 00:24:37,440 --> 00:24:41,320 Speaker 1: especially perhaps um and so. In that spirit, humans have 386 00:24:41,560 --> 00:24:45,160 Speaker 1: been curing pork four thousands of years, possibly as far 387 00:24:45,200 --> 00:24:47,919 Speaker 1: back as four thousand nine b C. In China. Some 388 00:24:48,000 --> 00:24:52,040 Speaker 1: of the first records indicate people were curing curing pork 389 00:24:52,640 --> 00:24:56,439 Speaker 1: um We've also talked in several episodes about the tradition 390 00:24:56,520 --> 00:25:01,639 Speaker 1: born of necessity of slaughtering pigs before winter sets in UM. So, like, 391 00:25:01,680 --> 00:25:04,480 Speaker 1: you've got these pigs, you need you need meat or 392 00:25:04,480 --> 00:25:06,400 Speaker 1: food to last you through the winter. Maybe you can't 393 00:25:06,400 --> 00:25:09,320 Speaker 1: feed your pigs through the winter, so you slaughter them, 394 00:25:09,400 --> 00:25:11,800 Speaker 1: and then you have this feast and you cure the leftovers, 395 00:25:11,800 --> 00:25:14,000 Speaker 1: which is a way to preserve them to get through 396 00:25:14,040 --> 00:25:17,280 Speaker 1: the harsh cold months. UM. Some speculate one of the 397 00:25:17,320 --> 00:25:21,840 Speaker 1: earliest examples of the Christmas ham may have been wild boar. 398 00:25:22,720 --> 00:25:24,359 Speaker 1: This this story takes a bit of a twist, but 399 00:25:24,520 --> 00:25:27,680 Speaker 1: just stick with me, with you, okay, all right, okay, 400 00:25:27,920 --> 00:25:30,320 Speaker 1: So may have been wild boar, which the Norse people 401 00:25:30,400 --> 00:25:33,439 Speaker 1: associated with the god of fertility and good weather, and 402 00:25:33,480 --> 00:25:37,800 Speaker 1: therefore would sacrifice these boar four of this god. Um 403 00:25:37,880 --> 00:25:42,280 Speaker 1: and then after game hunts, Germanic Pagans would serve their catch, 404 00:25:42,359 --> 00:25:45,960 Speaker 1: which may have included ham at you old Tide feast 405 00:25:46,000 --> 00:25:49,359 Speaker 1: and winter solstice events festivals. We've talked about those in 406 00:25:49,400 --> 00:25:54,040 Speaker 1: the past. Um and Yeah, to extremely simplify a very 407 00:25:54,080 --> 00:25:59,600 Speaker 1: complex issue, Basically, European Christians were trying to combine slash 408 00:25:59,640 --> 00:26:03,600 Speaker 1: super seed their celebrations and religions with these pagan ones, 409 00:26:04,520 --> 00:26:07,359 Speaker 1: but they would take pieces of feasting from pagan traditions 410 00:26:07,359 --> 00:26:11,600 Speaker 1: and repurpose them. Um And as part of this, Bore 411 00:26:12,080 --> 00:26:15,560 Speaker 1: perhaps grew to be associated with St. Stephen. But there's 412 00:26:15,600 --> 00:26:17,560 Speaker 1: now to back this up. This is one of those 413 00:26:17,600 --> 00:26:21,439 Speaker 1: things where like everything I've read wrote about this, but 414 00:26:21,480 --> 00:26:25,920 Speaker 1: then the more you you dug into it, like I don't, okay, 415 00:26:27,359 --> 00:26:35,320 Speaker 1: it's it's really speculative, possibly apocryphal. Um just yeah, who knows, 416 00:26:36,440 --> 00:26:39,040 Speaker 1: who knows. We'll have more about it later. But it 417 00:26:39,080 --> 00:26:40,480 Speaker 1: was one of those I know, and we've talked about 418 00:26:40,520 --> 00:26:43,639 Speaker 1: this before, but sometimes especially for me, I don't know 419 00:26:43,640 --> 00:26:45,320 Speaker 1: about your experience, worry, but I'll be like, oh, I 420 00:26:45,600 --> 00:26:47,480 Speaker 1: feel like I've got the grasp of the story. Here 421 00:26:47,520 --> 00:26:49,840 Speaker 1: we go, and then I find one source that's like, no, 422 00:26:49,960 --> 00:26:53,959 Speaker 1: all of this is wrong. It's like certainly not. So 423 00:26:54,000 --> 00:26:57,760 Speaker 1: it's like a big like seconds for me. Yes, But 424 00:26:57,840 --> 00:26:59,040 Speaker 1: more on that in a second. More on that in 425 00:26:59,040 --> 00:27:03,679 Speaker 1: a second. Um Ham and curing techniques traveled from China 426 00:27:03,720 --> 00:27:07,160 Speaker 1: to Europe along trade roots. Um Some sources specifically credit 427 00:27:07,240 --> 00:27:11,119 Speaker 1: Marco Polo with popularizing these techniques in Europe after his 428 00:27:11,200 --> 00:27:13,600 Speaker 1: return from China and the twelve hundreds, um, which we've 429 00:27:13,640 --> 00:27:16,000 Speaker 1: seen happen in many That's another thing that I think 430 00:27:16,040 --> 00:27:20,639 Speaker 1: it's just often apocryphal. Um. But yeah, that's not to 431 00:27:20,640 --> 00:27:23,320 Speaker 1: say him wasn't in Europe before then. It was, And 432 00:27:23,359 --> 00:27:26,320 Speaker 1: in fact, there's a recipe from the second century CE 433 00:27:26,440 --> 00:27:29,080 Speaker 1: for him with figs. I think it was out of Rome, 434 00:27:29,200 --> 00:27:33,480 Speaker 1: but I it wasn't specified. Um. But yeah, so it 435 00:27:33,520 --> 00:27:36,159 Speaker 1: was around, it was around, people were eating it. M 436 00:27:36,359 --> 00:27:39,520 Speaker 1: hmmm um. Some records suggest that bore meat was being 437 00:27:39,560 --> 00:27:42,600 Speaker 1: served as part of Christmas feast by the twelve hundreds 438 00:27:42,640 --> 00:27:46,159 Speaker 1: in Europe um, by the Middle Ages. The heads of 439 00:27:46,280 --> 00:27:51,040 Speaker 1: pigs we're not uncommon at European Christmas feast um, which 440 00:27:51,080 --> 00:27:54,200 Speaker 1: you can find recipes for. Oh yeah, those cheeks are delicious, 441 00:27:54,200 --> 00:27:57,920 Speaker 1: I'm a goodness, yes, And apparently some people would wear 442 00:27:58,240 --> 00:28:01,359 Speaker 1: bore masks part of it. And I'm like it was 443 00:28:01,400 --> 00:28:03,080 Speaker 1: written as it was supposed to be kind of a silly, 444 00:28:03,119 --> 00:28:05,200 Speaker 1: fun thing that people did. But I'm like, I've seen 445 00:28:05,240 --> 00:28:09,440 Speaker 1: to have many horror movies. Yeah, that is that is okay. 446 00:28:09,480 --> 00:28:11,240 Speaker 1: I was about to say it's way more metal than 447 00:28:11,320 --> 00:28:15,159 Speaker 1: my Christmas celebrations, but but Honestly, I go to a 448 00:28:15,160 --> 00:28:18,200 Speaker 1: lot of like Crampus festivities around your time, so it's 449 00:28:18,240 --> 00:28:24,960 Speaker 1: about equally metal. It's yeah, there are a lot of 450 00:28:25,040 --> 00:28:28,480 Speaker 1: metal Christmas traditions actually that we've talked. We've talked about 451 00:28:28,480 --> 00:28:32,320 Speaker 1: someone on this show where I'm like, whoa, Yeah, every 452 00:28:32,400 --> 00:28:35,000 Speaker 1: time I think I'm weird, I'm like organized religion, y'all 453 00:28:35,080 --> 00:28:38,480 Speaker 1: do it. I wish we could find more about that, 454 00:28:38,520 --> 00:28:40,720 Speaker 1: like cookie where you cut the head off listeners again, 455 00:28:41,640 --> 00:28:44,760 Speaker 1: please let us know. But yeah, these like cooked boarheads 456 00:28:44,760 --> 00:28:49,400 Speaker 1: would serve as the centerpieces Christmas meals. Um and I 457 00:28:49,480 --> 00:28:53,240 Speaker 1: did find some recipes from that time that have ide 458 00:28:53,440 --> 00:28:57,520 Speaker 1: advised to recreate like the fur of the board by 459 00:28:57,560 --> 00:29:00,200 Speaker 1: rubbing the meat with lard and ash, which is kind 460 00:29:00,200 --> 00:29:02,480 Speaker 1: of like our our lamb cake episode. I'm telling you 461 00:29:05,080 --> 00:29:10,560 Speaker 1: it's in't It's great. Yeah. By the seventeenth century, Mini 462 00:29:10,600 --> 00:29:14,040 Speaker 1: colonists in North America were raising pigs, um and Yeah, 463 00:29:14,080 --> 00:29:16,960 Speaker 1: they were introduced to the America's in the sixteen hundreds 464 00:29:16,960 --> 00:29:22,320 Speaker 1: and so gosh, to composit simplify another complex saying, basically 465 00:29:22,600 --> 00:29:25,000 Speaker 1: that meant that pork processing and products were all over 466 00:29:25,040 --> 00:29:27,600 Speaker 1: the globe around this time. I think it was happening 467 00:29:27,880 --> 00:29:31,640 Speaker 1: pretty much everywhere. And that corned ham, that corn spice 468 00:29:31,680 --> 00:29:35,200 Speaker 1: ham from Maryland I mentioned at the top. Well. Some 469 00:29:35,280 --> 00:29:39,280 Speaker 1: historians think that this tradition came with the first colonists, 470 00:29:39,320 --> 00:29:42,440 Speaker 1: who were essentially trying to make ingredients, stretch of stuff, 471 00:29:42,440 --> 00:29:45,680 Speaker 1: those ham with stuff. Um. Others think that en saved 472 00:29:45,760 --> 00:29:48,520 Speaker 1: people in the area were given small hams and filled 473 00:29:48,520 --> 00:29:50,680 Speaker 1: them with what they could get their hands on to 474 00:29:50,760 --> 00:29:55,760 Speaker 1: make it more filling and longer lasting. Yeah. Um. The 475 00:29:55,760 --> 00:29:58,880 Speaker 1: the dry cured country ham as as we know it 476 00:29:59,640 --> 00:30:03,760 Speaker 1: was to veloped around the South sometime in the seventeen hundreds, 477 00:30:03,800 --> 00:30:07,840 Speaker 1: combining these techniques that that right like earliest colonists would 478 00:30:07,840 --> 00:30:13,240 Speaker 1: have learned from Native Americans, along with ham technology from 479 00:30:13,320 --> 00:30:17,160 Speaker 1: lots of different European colonists, and also from the techniques 480 00:30:17,160 --> 00:30:21,479 Speaker 1: brought over and developed by enslaved people's right, and several 481 00:30:21,520 --> 00:30:24,600 Speaker 1: other regional versions of ham started popping up during this time. 482 00:30:24,960 --> 00:30:29,840 Speaker 1: Um Recipes for glazed hams date back to the eighteen hundreds. 483 00:30:30,320 --> 00:30:34,760 Speaker 1: Ham was a fairly common dish in North in North 484 00:30:34,760 --> 00:30:38,280 Speaker 1: America by the eighteenth and nineteenth century, and it was 485 00:30:38,400 --> 00:30:41,360 Speaker 1: featured on Christmas menus going back to the seventeen hundreds. 486 00:30:41,400 --> 00:30:44,360 Speaker 1: But it really wasn't a common Christmas dish at the time, 487 00:30:44,400 --> 00:30:46,520 Speaker 1: and it was a lot of the things I read 488 00:30:46,560 --> 00:30:48,960 Speaker 1: implied like that's kind of what you ate if you 489 00:30:49,000 --> 00:30:55,120 Speaker 1: couldn't get a turkey, like it was you ate it? Right, Yeah, 490 00:30:55,120 --> 00:30:58,000 Speaker 1: pork was something and especially like a cured pork was 491 00:30:58,080 --> 00:31:00,600 Speaker 1: something a year round, like why would you for a 492 00:31:00,640 --> 00:31:05,080 Speaker 1: special occasion? Right? Um? And that really, like I said, 493 00:31:05,320 --> 00:31:09,640 Speaker 1: didn't change until pretty recently. It was the mid twentieth 494 00:31:09,680 --> 00:31:12,200 Speaker 1: century that cured pork thigh um, what a lot of 495 00:31:12,280 --> 00:31:17,080 Speaker 1: us would call ham or spiral ham, became this thing 496 00:31:17,200 --> 00:31:20,440 Speaker 1: that most of us who have a Christmas ham, it's 497 00:31:20,480 --> 00:31:23,760 Speaker 1: what we think of, is this um. In fact, the 498 00:31:23,760 --> 00:31:26,840 Speaker 1: first mentions of Christmas Ham in the US didn't take 499 00:31:26,840 --> 00:31:30,560 Speaker 1: place until the nineteen hundreds, and still Christmas turkey was 500 00:31:30,600 --> 00:31:33,360 Speaker 1: far more popular. There's actually really great article that compares 501 00:31:34,000 --> 00:31:39,600 Speaker 1: like cool, it was intense. It was like thirteen times 502 00:31:39,600 --> 00:31:43,880 Speaker 1: more popular turkey was than ham. Um. This relative lateness 503 00:31:43,880 --> 00:31:47,160 Speaker 1: of Christmas Ham is one of the reasons most historians 504 00:31:47,200 --> 00:31:51,920 Speaker 1: think that that story that popularly circulated story linking Christmas 505 00:31:51,920 --> 00:31:57,400 Speaker 1: Ham to paganism and pagan festivals isn't true, okay, because 506 00:31:57,440 --> 00:32:01,120 Speaker 1: it's pretty it's pretty recent. Um mo. Early recipes of 507 00:32:01,320 --> 00:32:04,920 Speaker 1: Christmas ham and American and European cookbooks indicate that this 508 00:32:05,080 --> 00:32:07,560 Speaker 1: was just a ham served at Christmas, so it didn't 509 00:32:07,560 --> 00:32:10,959 Speaker 1: have like a specific type of preparation or anything. Um. 510 00:32:11,040 --> 00:32:14,280 Speaker 1: Though there were a few exceptions that usually involved boiling 511 00:32:14,280 --> 00:32:16,400 Speaker 1: and baking the ham, a lot of other steps were honest, 512 00:32:16,400 --> 00:32:19,280 Speaker 1: I'm simplifying this too. But then you would serve it 513 00:32:19,320 --> 00:32:21,280 Speaker 1: with a coating of bread combs, which I've never had. 514 00:32:21,760 --> 00:32:25,800 Speaker 1: Um that was the first. Yeah, yeah, me neither. Mm hmmm. 515 00:32:26,800 --> 00:32:30,040 Speaker 1: Companies that made ham uh in the US started from 516 00:32:30,080 --> 00:32:33,560 Speaker 1: moting ham recipes in the early nineteen hundreds, including one 517 00:32:33,600 --> 00:32:37,720 Speaker 1: for a holiday ham in nineteen sixteen. In the nineteen thirties, 518 00:32:37,760 --> 00:32:40,120 Speaker 1: one of these campaigns was done in conjunction with the 519 00:32:40,160 --> 00:32:45,240 Speaker 1: American Honey Institute, and this campaign touted ham glazed with 520 00:32:45,280 --> 00:32:48,320 Speaker 1: honey and eventually led to the creation of the Honey 521 00:32:48,440 --> 00:32:54,000 Speaker 1: Baked Ham Company. Yes, which I have a friend. I 522 00:32:54,040 --> 00:32:56,000 Speaker 1: think I've told this word before, but she's so nie. 523 00:32:56,000 --> 00:32:57,920 Speaker 1: She always gets that for her events and some of 524 00:32:57,920 --> 00:33:03,560 Speaker 1: the things that just endears me to her. Um A 525 00:33:03,760 --> 00:33:07,000 Speaker 1: U s patent for the device used for spiral ham 526 00:33:07,320 --> 00:33:10,280 Speaker 1: was filed in and honestly that was the point where 527 00:33:10,280 --> 00:33:11,960 Speaker 1: I was like, oh, this has to be multiple episodes 528 00:33:12,000 --> 00:33:15,760 Speaker 1: because this is the whole thing. This is the whole thing. Yeah. Yeah, 529 00:33:15,760 --> 00:33:19,240 Speaker 1: When I found that patent, I was sort of like, oh, no, yes, 530 00:33:19,560 --> 00:33:21,760 Speaker 1: I will tell you. I will leave you with this teaser. 531 00:33:21,920 --> 00:33:27,560 Speaker 1: Go look up old Honey Baked Ham advertisements use there wonderful. 532 00:33:27,640 --> 00:33:30,200 Speaker 1: One of them includes the phrase it's so good it 533 00:33:30,240 --> 00:33:34,560 Speaker 1: will haunt you, like, wow, I love it, it will 534 00:33:34,680 --> 00:33:39,120 Speaker 1: hauntch you. And then one of them is all about 535 00:33:39,120 --> 00:33:42,000 Speaker 1: the creator and it's like some people do something with 536 00:33:42,040 --> 00:33:50,480 Speaker 1: their lives, essentially applying like you didn't, but great, I 537 00:33:50,800 --> 00:33:53,160 Speaker 1: all right, yeah you're cool. Cool, go ahead and go ahead, 538 00:33:53,320 --> 00:33:56,120 Speaker 1: look look those up. This is also around the time 539 00:33:56,120 --> 00:33:58,600 Speaker 1: that companies started to advertise making what I would call 540 00:33:58,680 --> 00:34:01,320 Speaker 1: fancy dressed up Hams that have like the you know, 541 00:34:01,400 --> 00:34:06,760 Speaker 1: pineapple slices and the Machino cherries, those kinds of things. Yeah. Yeah, 542 00:34:06,920 --> 00:34:10,520 Speaker 1: I will say that the first Honey Baked Ham company 543 00:34:10,680 --> 00:34:14,880 Speaker 1: store like like shop, opened in seven in Detroit, and 544 00:34:14,920 --> 00:34:19,200 Speaker 1: I now have over four hundred locations around the United States. Wow. 545 00:34:19,880 --> 00:34:24,840 Speaker 1: Mm hmmm uh. And Christmas ham experienced the surge in 546 00:34:24,840 --> 00:34:26,680 Speaker 1: the US in the nineteen sixties. One of the main 547 00:34:26,719 --> 00:34:30,080 Speaker 1: reasons for that is because during this time the price 548 00:34:30,480 --> 00:34:33,960 Speaker 1: of ham drops compared to turkey, especially because it wasn't 549 00:34:34,040 --> 00:34:37,239 Speaker 1: very much like turkey versus ham. That's been the conversation 550 00:34:37,239 --> 00:34:40,839 Speaker 1: around it most of the most of the time From 551 00:34:40,880 --> 00:34:43,880 Speaker 1: the U. S. Bureau of Labor Statistics, in the nineteen fifties, 552 00:34:43,880 --> 00:34:46,960 Speaker 1: ham cost about sixty two cents, which was cheaper than 553 00:34:47,040 --> 00:34:50,920 Speaker 1: most other meats at the time. Another key part of 554 00:34:50,920 --> 00:34:55,440 Speaker 1: this was location. The conditions for dry curing required a 555 00:34:55,440 --> 00:34:57,560 Speaker 1: certain temperature and I read all about this thing called 556 00:34:57,600 --> 00:34:59,840 Speaker 1: the ham belt, but essentially a good portion of the 557 00:35:00,040 --> 00:35:04,560 Speaker 1: US can do this is in the hand belt. UM. 558 00:35:04,600 --> 00:35:08,399 Speaker 1: And then on top of that, advancements in technology helped 559 00:35:08,440 --> 00:35:11,520 Speaker 1: populize the Christmas ham too. Like the fast curing process 560 00:35:11,560 --> 00:35:15,160 Speaker 1: that allowed for more production and lower prices, canned ham 561 00:35:15,280 --> 00:35:17,759 Speaker 1: was introduced in the nineteen twenties and it cut out 562 00:35:17,800 --> 00:35:20,839 Speaker 1: the tedious boiling step that a lot of them ham 563 00:35:20,880 --> 00:35:26,120 Speaker 1: had required before. UM and these newer products were advertised 564 00:35:26,160 --> 00:35:31,400 Speaker 1: as being more tender, juicier, more flavorful, and less salty. 565 00:35:31,640 --> 00:35:34,960 Speaker 1: UM less salty, and this is when ham really solidified 566 00:35:35,000 --> 00:35:40,040 Speaker 1: itself as part of many people's Christmas spread. Yeah. Yeah, 567 00:35:40,239 --> 00:35:44,400 Speaker 1: this is kind of talking about the switch from pretty 568 00:35:44,480 --> 00:35:50,719 Speaker 1: much exclusively a country ham situation, a dry, dry reb situation, 569 00:35:50,920 --> 00:35:58,200 Speaker 1: to a increasingly city ham brind situation, and and the 570 00:35:58,280 --> 00:36:05,920 Speaker 1: technology is involved thereof uh yeah it was. I I 571 00:36:06,080 --> 00:36:10,080 Speaker 1: really meant to do a whole add on section here 572 00:36:10,160 --> 00:36:12,880 Speaker 1: about like kind of unpacking all of that, and then 573 00:36:12,920 --> 00:36:15,520 Speaker 1: I was like, it's who I have not I've not 574 00:36:15,560 --> 00:36:19,360 Speaker 1: planned my time well enough, I can't. It really is 575 00:36:19,400 --> 00:36:24,359 Speaker 1: a lot. And I love how many people trace very 576 00:36:24,400 --> 00:36:28,480 Speaker 1: specific details about very specific types of ham and the technologies. 577 00:36:29,200 --> 00:36:32,520 Speaker 1: Oh yeah, yeah it is. It is so fascinating and wonderful. 578 00:36:32,719 --> 00:36:36,400 Speaker 1: Um and especially right when you get into you know, 579 00:36:36,480 --> 00:36:41,480 Speaker 1: like I said that this this dry cured Ham developed 580 00:36:41,600 --> 00:36:45,120 Speaker 1: in the American South in the seventeen hundreds, right, Like, 581 00:36:45,200 --> 00:36:51,720 Speaker 1: researchers have pinpointed different specific styles and different specific technologies 582 00:36:51,760 --> 00:36:54,600 Speaker 1: to all of these different peoples for this course of 583 00:36:54,680 --> 00:36:57,280 Speaker 1: time in different areas, and it's just like, oh wow, 584 00:36:57,600 --> 00:37:02,920 Speaker 1: I mean cool, I mean slutely awesome. But beyond the 585 00:37:02,960 --> 00:37:07,520 Speaker 1: scope of the Christmas Ham, I am afraid that's true. 586 00:37:09,320 --> 00:37:14,480 Speaker 1: Christmas Ham, you know, only once a year, but other 587 00:37:14,640 --> 00:37:18,080 Speaker 1: hand episodes for short because it is fascinating and there 588 00:37:18,120 --> 00:37:20,520 Speaker 1: was so much where I was like, I want to 589 00:37:20,520 --> 00:37:22,640 Speaker 1: read about that, but I don't have the time. It's 590 00:37:22,680 --> 00:37:28,080 Speaker 1: not it's pertinent necessarily to this. Yeah, um, well yeah, 591 00:37:28,160 --> 00:37:31,120 Speaker 1: I mean right, like so, so if we totally skipped 592 00:37:31,120 --> 00:37:36,080 Speaker 1: over your very favorite ham traditions or or types, then 593 00:37:36,719 --> 00:37:38,440 Speaker 1: then right in and be like, no, you need a 594 00:37:38,440 --> 00:37:41,279 Speaker 1: whole episode about this thing, and you know heck will 595 00:37:41,280 --> 00:37:44,839 Speaker 1: do it. Oh you know we will. Um. And also yeah, 596 00:37:44,880 --> 00:37:48,200 Speaker 1: around the around the world, because I know the UK 597 00:37:48,480 --> 00:37:50,000 Speaker 1: is kind of on par with the US when it 598 00:37:50,040 --> 00:37:52,520 Speaker 1: comes to the Christmas hand, but other places do it too, 599 00:37:52,640 --> 00:37:57,279 Speaker 1: so yeah, let us let us know. Yes, yes, but 600 00:37:57,640 --> 00:37:59,400 Speaker 1: that is what we have to say about the Christmas 601 00:37:59,440 --> 00:38:02,400 Speaker 1: Hand for now. It is. We do have some listener 602 00:38:02,440 --> 00:38:04,160 Speaker 1: mail for you, though, and we will get into that 603 00:38:04,239 --> 00:38:05,799 Speaker 1: as soon as we get back from one more quick 604 00:38:05,840 --> 00:38:17,000 Speaker 1: break for a word from our sponsors. We're back. Thank 605 00:38:17,040 --> 00:38:24,040 Speaker 1: you sponsored, Yes, thank you, and we're back with Listenollollo 606 00:38:27,239 --> 00:38:35,840 Speaker 1: spiral spiral mm hmm. Kale Road, I was listening to 607 00:38:35,920 --> 00:38:37,760 Speaker 1: your Gravy episode and I thought i'd give a shout 608 00:38:37,760 --> 00:38:40,840 Speaker 1: out to a local restaurant here in Eugene, Oregon, the 609 00:38:40,880 --> 00:38:44,239 Speaker 1: Cornbread Cafes. There's what they call vegan comfort food, and 610 00:38:44,360 --> 00:38:47,920 Speaker 1: holy crap is it good. From their mac on cheese 611 00:38:48,320 --> 00:38:51,920 Speaker 1: to their chicken fried tempe and yes, the corn bread too. 612 00:38:52,280 --> 00:38:59,000 Speaker 1: It's enough to make one absolutely gravenous yours, which brings 613 00:38:59,000 --> 00:39:02,319 Speaker 1: me to my favorite item, the brown cash You gravy. 614 00:39:02,840 --> 00:39:04,760 Speaker 1: I don't know how they did it, but I somehow 615 00:39:04,800 --> 00:39:07,879 Speaker 1: prefer this gravy over traditional forms of the sauce. I'm 616 00:39:07,880 --> 00:39:09,759 Speaker 1: not sure I could drink a leader of it, but 617 00:39:09,840 --> 00:39:13,200 Speaker 1: I definitely don't hold back when I induled no regrets. 618 00:39:13,600 --> 00:39:15,719 Speaker 1: So if you ever find yourself in this part of 619 00:39:15,719 --> 00:39:18,480 Speaker 1: the Pacific Northwest, I highly recommend giving it a try. 620 00:39:18,840 --> 00:39:21,640 Speaker 1: Guy Fieri has even given it his stamp of approval. 621 00:39:23,320 --> 00:39:25,719 Speaker 1: M that sounds good to me. That does sound good. 622 00:39:25,760 --> 00:39:28,640 Speaker 1: I mean I'm I'm into I'm into comfort food no 623 00:39:28,680 --> 00:39:36,520 Speaker 1: matter when and how and where. Um yes, M for fun. Yeah, 624 00:39:36,560 --> 00:39:42,320 Speaker 1: forever out there, It's definitely on our list. Okay. Um. 625 00:39:42,360 --> 00:39:45,439 Speaker 1: Megan wrote, I listened to the Hot Chocolate podcast last 626 00:39:45,480 --> 00:39:48,400 Speaker 1: week and I was totally nerds sniped by the question 627 00:39:48,440 --> 00:39:51,800 Speaker 1: of whether marshmallows cooled down a mug of hot chocolate, 628 00:39:51,920 --> 00:39:55,040 Speaker 1: or keep it warm longer. In case you're not fans 629 00:39:55,080 --> 00:39:57,000 Speaker 1: of the web comic x k c d at, nerd 630 00:39:57,040 --> 00:39:59,360 Speaker 1: sniping is when you ask a nerd and interesting but 631 00:39:59,400 --> 00:40:02,040 Speaker 1: difficult to answer question and distract them from whatever they 632 00:40:02,080 --> 00:40:05,280 Speaker 1: were doing. In my case, instead of grading my classes 633 00:40:05,360 --> 00:40:07,759 Speaker 1: lap reports, I tried to come up with an experiment 634 00:40:07,840 --> 00:40:10,640 Speaker 1: to find out the effect of marshmallows and hot chocolate. 635 00:40:11,160 --> 00:40:14,560 Speaker 1: Conveniently for me, my husband is also a physicist, so 636 00:40:14,600 --> 00:40:17,520 Speaker 1: I nerds sniped him too, and between the two of us, 637 00:40:17,760 --> 00:40:20,520 Speaker 1: I think we can figure it out. I'm actually planning 638 00:40:20,560 --> 00:40:22,799 Speaker 1: to suggest the experiment we came up with as an 639 00:40:22,800 --> 00:40:25,920 Speaker 1: activity for my department holiday party this year, because what 640 00:40:26,120 --> 00:40:29,160 Speaker 1: better way for physicists to celebrate winter than to learn 641 00:40:29,160 --> 00:40:32,799 Speaker 1: about the thermodynamics of hot chocolate. All right, back with 642 00:40:32,840 --> 00:40:36,600 Speaker 1: the results. If the experiment works out, there's also other 643 00:40:36,680 --> 00:40:41,480 Speaker 1: interesting physics involved, appropriately called the hot chocolate effect. Aware 644 00:40:41,560 --> 00:40:43,279 Speaker 1: if you tap on the bottom of a mug of 645 00:40:43,280 --> 00:40:46,440 Speaker 1: hot chocolate or any hot liquid, the pitch of the 646 00:40:46,480 --> 00:40:50,040 Speaker 1: sound will increase as the air bubbles originally trapped in 647 00:40:50,080 --> 00:40:54,600 Speaker 1: the hot liquid escape. Finally, I don't think I emailed 648 00:40:54,640 --> 00:40:57,399 Speaker 1: in after you read my induction email and a listener mail. 649 00:40:57,760 --> 00:40:59,839 Speaker 1: But thank you so much for saying my class where 650 00:40:59,840 --> 00:41:04,200 Speaker 1: I teach how induction works sounds cool. Unsurprisingly, I'm not 651 00:41:04,320 --> 00:41:06,799 Speaker 1: told that my classes are cool very often, and I 652 00:41:06,840 --> 00:41:11,440 Speaker 1: really appreciate it. Well, that's a shame and ridiculous because 653 00:41:11,480 --> 00:41:15,640 Speaker 1: it does sound cool, it sounds and awesome. It does, 654 00:41:16,120 --> 00:41:18,919 Speaker 1: and so does this. I cannot wait to hear about 655 00:41:19,000 --> 00:41:28,640 Speaker 1: your thermodynamics of hot chocolate. This makes me so happy, excited, right, Yes, 656 00:41:29,200 --> 00:41:31,799 Speaker 1: I love it. I love that this is something you 657 00:41:31,920 --> 00:41:38,680 Speaker 1: do with your holiday parties. That's fantastic, that's wonderful goodness. Oh, also, 658 00:41:38,920 --> 00:41:43,120 Speaker 1: I will say, um, update about the marshmallow cream spread 659 00:41:43,320 --> 00:41:46,680 Speaker 1: on hot chocolate. Yeah, I still haven't tried it, but 660 00:41:46,719 --> 00:41:50,800 Speaker 1: superproducer Andrew highly recommended it as well. He did, Yeah, 661 00:41:50,840 --> 00:41:56,200 Speaker 1: he did. This is very important science hot chocolate experiments. Yeah, 662 00:41:56,239 --> 00:42:00,080 Speaker 1: and updates we're getting so Yeah, we need you. We 663 00:42:00,120 --> 00:42:02,080 Speaker 1: appreciate it. We didn't mean the nerds knife you, but 664 00:42:02,120 --> 00:42:10,960 Speaker 1: we're glad that we did. Oh yeah, I'm actually not sorry. Thought. Yes, 665 00:42:11,160 --> 00:42:13,399 Speaker 1: I love it, I love it, I love it. Um. Well, 666 00:42:13,440 --> 00:42:15,560 Speaker 1: we look forward, we look forward to hearing back about 667 00:42:15,600 --> 00:42:19,160 Speaker 1: that um. Thanks to both of these listeners writing in. 668 00:42:19,719 --> 00:42:21,239 Speaker 1: If you would like to write you as you can 669 00:42:21,400 --> 00:42:23,799 Speaker 1: or emails hello at favorite pot dot com. We are 670 00:42:23,840 --> 00:42:27,120 Speaker 1: also on social media. You can find us on Twitter, Facebook, 671 00:42:27,120 --> 00:42:29,520 Speaker 1: and Instagram at savor pod and we do hope to 672 00:42:29,520 --> 00:42:32,520 Speaker 1: hear from you. Savor is production of iHeart Radio four 673 00:42:32,560 --> 00:42:34,600 Speaker 1: more podcasts my Heart Radio. You can visit the I 674 00:42:34,680 --> 00:42:37,440 Speaker 1: Heart Radio app, Apple Podcasts, or wherever you listen to 675 00:42:37,480 --> 00:42:41,000 Speaker 1: your favorite shows. Thanks always to our superproducers Dylan Fagin 676 00:42:41,040 --> 00:42:43,160 Speaker 1: and Andrew Howard. Thanks to you for listening, and we 677 00:42:43,200 --> 00:42:46,840 Speaker 1: hope that lots more good things are coming your way.