ham & eggs
with sweet potato hash & jamon iberico foam
It took two weeks but the hind quarter of the pig we got from Marin Sun Farms had finally finished brining for our ham. We flavored the brine with the basics, plus a shit ton of rosemary and just let it sit in the walk-in until it was ready. We used it in this dish with a sous-vide egg, a simple hash using the ham scrap and sweet potatoes, and then we made a foam out of jamon iberico trimmings to dress the plate. Shit was ridiculous.