The Ham and the Food Editor

Doris, the food editor, wanted a picture of my brother feeding her the ham.

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While visiting in Naples, FL...

My brother, chef at a country club in Naples, FL for many years, enjoys fine food. Very fine food. He recently imported a jamon iberica de bellota. What, you say? Ham, that is... from Spain of pigs fed on acorns which were slaughtered and left to dry for three years in an attic somewhere. $96 per pound, I think he said it cost him. I also think he told me they could only legally be imported starting this year.

My brother invited the food editor of the Naples Daily News over to savor some of his ham. She eagerly agreed to write an article on these hams made for palates so unlike mine. [It should appear in the newspaper around Sep. 17]. After tasting the ham she promptly proposed to my brother. The way to some women's hearts must also be through their stomachs!

My brother sliced into it. I don't know how he could do such a thing. I would display it on my bookshelf for years with layers of dust before I would allow myself to slice up such an expensive treasure. He says it tastes better a little warm so he threw the slices in a dish over a tea light. Shouldn't it be served on a gold or silver platter? A ceramic dish tea light combo for warmth just didn't seem right. Jamon iberica and fondue aren't quite the same. He said it was to be eaten with quince jelly, fig cake, hard bread and a cheese the name of which escapes me. It tasted like romano or parmesan. (The cheese, not the ham). Again, I don't really have a mature palate. I sometimes use Velveeta for cheese in recipes.

I didn't feel worthy of trying such a specimen of ham and wasn't sure I wanted to try fig cake and quince jelly but I did and lived to tell the tale. It was all the epitomy of epicurean delight. (As is plain old ham and scalloped potatoes, if you ask me)!

I'm glad I had the experience. Thanks, bro!