Sandpaper tongue? Sausage-like fingers? Strange dreams involving wheat grass juice and Gatorade? For those of you who woke up feeling dehydrated, bloated and a bit over-pickled Monday morning—and are still trying to detox—this one’s for you.
Easter comes but once a year so grab another piece of ham quiche and try some of these favorite TMG traditions. And please send us any tips and recipes of your own.
Three tips for dealing with a classic HAMover:
1. Hair of the Hog: Don’t attempt to detox right away; get right back on the saddle and start off each day this week with a salty “Porky Mary” (preferably with Beefamato and Bacon Vodka), substituting a dill pickle for the celery. Keep up the salt intake with brined suet, Canadian back bacon, or sausage patty on the side.
2. Ham Smoothie: Crank up the Blendtec and let it rip. Ice, bacon fat and 4 cups of diced ham makes enough to fill up that Big Gulp! cup that has not yet made its way to the recycling center.
3. Frozen Ham Pack: Nothing feels better on an aching noggin than a couple pounds of pig meat. Chill overnight in your icebox’s crisper drawer–strap it on, and you’re good to go!
Go Whole Hog!
Three handy uses for leftover ham:
1. Hang strips of ham on rope in middle of garage. Properly placed dangling meat makes a great parking indicator–a greasy splat in the middle of the windshield does the trick! Additional science lesson benefit: see if it turns into ham jerky by June.
2. Use leaf mulcher to make deviled ham; serve on Ritz crackers or toast points at next cocktail party. Tastes great with Hamtinis, HAMstel Lights or Hamaritas (with a rim of extra salt). Leftover deviled ham? Stuff it inside plastic eggs; freeze and hide for the kids next year.
3. Lure wild animals into the confines of your own yard. Get your “Marlin Perkins” on by chucking that suet-enhanced hambone into the backyard, using that deep fishing rig that you either inherited from a dead uncle or “won” at a silent auction.