I gave that recipe to Gray Brooks and Tony Catini at Serious Pie (a Tom Douglas restaurant in Seattle specializing in pizza), and they transformed it a bit. They are just now tasting their hams, and they are very satisfied with them.
This makes me very happy, for many reasons:
- The Herbfarm guys (Chris and Ben) are nice enough to share information. A lot of chefs are ridiculously secretive.
- The recipe uses previously frozen, skin-off meat. We can always supply that. It is nice to be able to prove to people that our stuff, even frozen, beats everything else out there.
- This is the first time I've heard of someone other than the Herbfarm achieving success with the recipe.