Ham Quotes

“Figs are delicious with soft cheese and ham,
Toast is quite scrumptious with butter and jam,
Eggs are improved by parsley and salt,
But milkshakes are best with strawberries and malt.”
― Angelica Banks, Finding Serendipity

“It was wonderful, of course-- ham with mustard is a meal of glory.”
― Dodie Smith, I Capture the Castle

“He was a blessing to all the juvenile part of the neighbourhood, for in summer he was for ever forming parties to eat cold ham and chicken out of doors, and in winter his private balls were numerous enough for any young lady who was not suffering under the insatiable appetite of fifteen.”
― Jane Austen, Sense and Sensibility

“There ain’t a gen’lm’n in all the land – nor yet sailing upon all the sea – that can love his lady more than I love her.”
― Charles Dickens, David Copperfield

“You can't reduce passion and flair and eating ham to numbers, sir!”
― Gideon Defoe, The Pirates! In an Adventure with the Romantics

“A passion for something was energy to be exploited, not thwarted.”
― Garth Nix, Terciel and Elinor

“I'm not offended by ham, you understand, I simply don't eat it. The only meat that *offends* me is kidney, and that's for aesthetic reasons.”
― KJ Charles

“It was about as close as you could get to the platonic ideal of a ham, if Plato had spent more time discussing hams and less time mucking about with triangles.”
― Gideon Defoe, The Pirates! In an Adventure with Ahab

“Bukankah selalu ada ruang di mana manusia harus dimaafkan? Bagaimana pun, membunuh kemanusiaan bukanlah hal yang patut dirayakan dengan pesta.”
― Ayu Welirang, Rumah Kremasi: Kumpulan Cerita Pendek

“-CHRISTMAS FUSS IN BARBADOS-
Mother would remove the ham from an off white wrappped canvas bag, boiled it for a few hours, then she'd stick cloves all over it, and placed it in the oven,until was baked to perfection- I can still remember that smell-OVER IN AWAY”
― Charmaine J. Forde

“It's called 'Hollywood Dunk.' An appetizer from the fifties."
Bronwyn dipped the chip into the white creamy spread speckled with green dots and popped it in her mouth. She chewed slowly, her face moving through a variety of expressions- none of them good.
"Yeah, I know." Alice laughed as she watched her best friend try to get the chip and dip down.
A giant swig of wine later, Bronwyn sputtered, "What's in that?"
"Deviled ham. Chives. Onion. Horseradish."
Bronwyn stared at her, mouthed, Deviled ham?
"It's chopped up deli ham mixed with mayonnaise, mustard, hot pepper sauce, and salt and pepper, and then you blend it a bit. Then you add the chives, onion, and horseradish. Oh, and the last thing is whipped cream. Can't forget that," Alice added.
"Why would you make this? To eat?" Bronwyn pressed a napkin to her lips and squeezed her eyes shut. "Whipped cream and ham should never mingle. Never ever, never."
Alice placed the still-full dip dish in the sink. "Agreed. That's why it wasn't out. I was curious, but it's disgusting."
"Thanks for the warning," Bronwyn murmured, now drinking wine directly from the bottle.
"You didn't give me a chance!" Alice replied.
"I was hungry. I've been on a stupid juice cleanse," Bronwyn retorted, and they both laughed.
"You're lucky I didn't serve the bananas wrapped in ham, baked with hollandaise sauce on top.”
― Karma Brown, Recipe for a Perfect Wife

“The ham tastes like an old handbag.”
― Marie Darrieussecq, Le Mal de mer

“Vatia was no longer looking at me; she was rolling a round of dough around one of the hams, which had been scored, smeared with honey, and stuffed with figs. Her method was precise and the dough formed perfectly around the meat in a way I had never been able to achieve before.
"I see what you mean about chilling the dough," I said, amazed.
"This is what I wanted to show you." She directed my gaze toward a few strangely cut pieces of dough in front of her.
"I don't understand."
"Watch." She picked up the pieces and attached them to the pastry-wrapped ham, her thin fingers carefully sealing the pieces of dough to the ham by dipping them in water. In a few moments she sat back.
"It's a pig!" I exclaimed, pleased with the ears and snout she had added to the ham.
"I hoped you would like it," she said, her voice filling with pride. "I had the idea when you first told me what we were doing. I had a pig pictured in my mind and thought it might be pleasing to guests if I could re-create it."
"Do you think they will bake without issue?" I asked, worried.
"They should. Also, I thought I would brush them with egg so they are shiny when they come out of the oven."
"Please do." I could not take my eyes off the little pig. It was brilliant and I wished I had thought of it.”
― Crystal King, Feast of Sorrow

“Right now I should be making fish ten different ways or experimenting with rutabagas and turnips, but they'll just have to wait. I've melted butter- real honest-to-God butter- in the skillet, stirred in brown sugar to caramelize. Fresh, juicy pineapple rings- not from a can- encircle not maraschino cherries but lovely candied cherries from Nob Hill Grocers. When the fruit has browned slightly, I pour the sweet, dense batter over it, slide the pan into the oven, set the timer, and peel, dice, and brine the potatoes for tonight. I've glazed the precooked ham so it can just heat in Benny's oven.”
― Jennie Shortridge, Eating Heaven

“On arrival, we served Bloody Marys, though we couldn't in all good conscience garnish with sticks of celery, so we finished with bacon and shrimp. I no longer did all the cooking; instead we each brought a dish. The first course was one of Stevie's specialties, macaroni and cheese. There was something vaguely hacky and antiquated about it, which fit the gold theme perfectly; she always made it very rich and dense, crisp on top and silky underneath. Her trick was to use "twice the recommended amount of butter and three times the cheese." After the pasta we had ham hock with whipped peas, the ham stringy and salty, the peas fresh and slightly minted.”
― Lara Williams, Supper Club

“The Oak Forest mushrooms for the langoustine didn't arrive in time, so we've substituted with enoki mushrooms from Champagne Farms. Also, we are adding an entrée to the menu tonight. It's lemon pine-nut-encrusted sea scallops with a celery mousse and my signature vinaigrette. It took three months to get it right, and the end result is phenomenal. So sell it." Alain paused while the servers took notes. "In wines, we're out of the Napa Valley El Molino, the Talenti, and the Chateau Margeaux '86."
Alain paused and, while the servers wrote furiously in their pads, my thoughts wandered. I tried picturing the customers who might have opinions about Oak Forest mushrooms compared to those from Champagne Farms. Did they wear tweed and bifocals? Or were they übermodern with sculpured haircuts and electronic cigarettes? I shook my head, annoyed with myself and my train of thought. Let the mushroom people be mushroom people, I chastised myself. You signed up for this gig, Charlie, remember? You're living your dream, remember?
Alain changed gears for a second and threw out a quiz question, one of his more sadistic rituals during family meal. "What are the six ingredients in the jalapeño emulsion we serve with the salmon?"
Silence. A blonde in the back ventured, "Jalapeño, olive oil, shallots...?"
More silence.
"Fleur de sel, ground pepper, lemon juice," Alain finished for her, giving her an icy glance over his bearish nose. "Wake up, people. All right, here's an easy one. What's the difference between jamón ibérico and prosciutto?"
Four hands went up, and Wade got it right.
"Jamón ibérico is dry-cured from black Iberian pigs in Spain, not to be confused with jamón serrano, which comes from a less expensive white pig. Prosciutto is also dry-cured, but it is from Italy. It is the common man's gourmet ham, which is why we don't serve it." Wade finished with a cock of the head and a high-five with another server.
Alain snorted. "Thank you for the editorial comment. Please keep it to yourself, however, when recommending the melon and jamón ibérico appetizer."
He spent the next five minutes grilling the staff on the origin of our rice vinegar, what dessert wine paired best with Felix's raspberry brûlée, and the correct serving temperature of the parsnip purée.”
― Kimberly Stuart, Sugar

“And they, too, passed on, so that Nesvítski did not learn who had been struck on the teeth, or what the ham had to do with it.”
― Leo Tolstoy, War and Peace

“Spanish olives
Boquerones
Apple and Manchego salad with toasted walnuts
Tomato and watermelon salad
Green bean salad with apricots and jamón Serrano
Tortilla española
Croquetas de jamón
Squid and shrimp a la plancha
Grilled hanger steak with salsa verde
Raw sheep's milk cheese with quince paste, chocolate-fig jam, & fruit-and-nut toasts”
― Dana Bate, Too Many Cooks

“I fry the croquetas, dropping the breaded balls of smoky ham and creamy béchamel into the hot oil. The oil foams and sizzles as I plop in each ball, and the kitchen fills with the smell of deep-fried bacon. Using a skimmer, I scoop out the crispy croquettes, each one a deep golden brown, and lay them on paper towels to drain while I fire the next batch.”
― Dana Bate, Too Many Cooks