Warm Gelatinous Ham Fat

Several years ago my family determined that the nastiest phrase in English is "moist giblet loaf".  I think it speaks for itself.

But how about this one:  "warm gelatinous ham fat."

I chose ham for our Institute Thanksgiving feast simply because I did not want to have to deal with the turkey neck and innards.  I did that last year and I think I'm set for life.  So I got a bunch of hams.  They were pre-cooked and spiral cut and I thought, swell, this will be a cinch.  And it was.  Up until the time I had to carve it off the bone.

And that's when I started gagging.  Look, I fully admit that I'm a wimp when it comes to meat.  I like it but I want it to come in a hamburger patty, or a well trimmed steak, or a breast of chicken.  I don't care for it on the bone or dripping in grease and fat.  Cartilage and tendons and gristle gross me out.  And that slimy, gelatinous fat sends me over the edge.  So I just wasn't prepared for how much of all of that would be on this ham.

It was really the sound that got me.  You know how I am about sounds.  I have sensitive ears.  It was that sound of the fat slicing apart.  Like a plunger in a vat of jello.

And I'm gagging again.

Next year:  vegetarian!