Surely A Large Human
Date registered: Jun 2006
Vehicle: '08 C219
Location: Between Earth and Mars
Mentioned: 2 Post(s)
Quoted: 482 Post(s)
Why Screw Around, Pt. 3 - The Ham Sandwich
Just made this again last night. Love, love, love it. First had something like it at some mall food court, and thought they could have done better.
Thinly sliced smoked ham (just about shaved), 1/2# to 2/3#
- Get the good stuff for once in your life.
1 can Dole crushed pineapple in heavy syrup
2 long sandwich rolls (come 6 in a pack, like a baguette but softer)
Sliced swiss cheese
1) Open the can of pineapple, and strain the syrup into a 16 oz. measuring cup. Don't use a bowl, it'll be real messy later.
2) Pour at least 2 - 3 tablespoons of sugar into the syrup, and mix well. Have someone do this a few minutes, because it takes a while to dissolve.
3) Heat a large skillet on high. Non-stick doesn't work as well. I use Calphalon professional hard anodized stuff from about 15 years ago, still works great. Add a tablespoon or so of butter or margarine - more if you like.
4) On a cutting board, chop up the ham into small pieces. Doesn't need to be uniform at all. The biggest bits should be less than 2" on any side.
1) With the skillet very hot (margarine/butter melted and starting to brown), add in the crushed pineapple. It should be pretty much free of syrup, but not totally dry. Spread it around in the pan and toss in the melted butter. Quickly sprinkle in another tablespoon or two of sugar all around the skillet, and toss again.
2) Let cook on high heat until pieces of pineapple start "popping" up from the surface, 2 - 3 minutes. If you see sugar caramelizing, it's a good thing. Pour in a tablespoon or so of the pineapple syrup, which should boil up and reduce almost immediately. Add some more to another part of the skillet. The idea is to get it hot enough to be turning brown. As it's evaporating, toss the reduction in with the pineapple to "coat".
3) Repeat step 6 once or twice more, leaving about half of the original syrup for later, and developing a nice, soft, brownish base of crushed pineapple. (No, chunks don't work well).
4) Have someone start preparing the sandwich rolls, or DIY. Slice them in half, coat each side liberally with mayo (or less if you're a pussy), and place slices of swiss cheese on each side. Place the halves next to each other on individual plates.
5) Toss the pineapple in with the chopped ham, until evenly mixed. Let the skillet come back up to heat, and slowly add small amounts of the syrup. You'll learn how to let it boil down, then "deglaze" in the same skillet using more syrup, getting a thick and sweet glaze coating everything. Repeat until you've used all of the syrup, or until you're tired of cooking. The syrup flavors and hydrates the mixture; don't let it get too dry, or it will scorch. You want to bring it just to the point of scorching, but not beyond. I use a large/long metal spatula for all of this.
6) Turn off the heat, and immediately put the mixture onto the prepared sandwich rolls and assemble as a sandwich. Cut the assembled sandwich into halves on the diagonal. The swiss should start to melt nicely. Serve with your favorite potato chips (sea salt and crushed pepper varieties go well).
Good bachelor and weekend food. Not the fastest thing in the world, but not terribly difficult, and very tasty. The sweet of the pineapple mixture and the saltiness of the ham, adorned with a mild cheese and mayo for additional moisture, make for a winner.