I happened to be in the grocery store a few days ago, and there was still a huge pile of hams that apparently had not been taken home for Easter Dinner, so they had had their price lowered to a dollar a pound. Thus a twelve-pound ham came home with me. Many on display had a rather thick layer of white fat around the outside, but this one had just a micro-thin layer, as you can see in the photo. I did not need to trim it at all.
Here is the first dinner we had from it. Those are mini peppers pan roasted in my ancient cast iron skillet, along with some roasted Hatch chiles that I had acquired from a local grocery store. Since the pan was already plenty hot from roasting the peppers, I just heated up the ham in the pan, and added the spaghetti squash to heat up alongside the peppers. There was quite a lot of fond on the bottom of the pan, and the ham and, to some extent the squash, pulled all that deliciousness into its own cells. I rinsed out the pan with some distilled water, but a splash of wine would have been good, too, to pour over the ham and peppers.
I have a big day in the kitchen ahead of me tomorrow, as I purchased a load and a half of strawberries and need to sprinkle them with some date sugar, and get them into the freezer. Ditto about processing five boxes of mushrooms. They freeze well, too, if they are cooked somewhat before freezing. Not good raw on salads after freezing, so I just cook and freeze them for use in other meals in the future. I do the same with the Italian sausage bits that DH likes sprinkled in so many things.
I keep a core amount of all the vital foodstuffs, so it is easy to whip up delicious and nutritious things to eat in a flash. Especially after they are processed, these basic ingredients don’t take up much room in the freezer, and a small bit of something flavorful adds a lot to a meal.