Instead I had ham.
I started off with a concentrate that was lime juice, lime zest, pressed garlic, ground up fresh shallot, black pepper, white pepper, cumin, soy sauce, cayenne pepper, and green onion. Every twenty minutes I would cycle the broth in the pan over the ham. And that would ensure that the ham stayed moist.
He's Joe admiring the meal. Thanksgiving was small this year, just the immediate family.
And also a nice early Christmas gift of a walnut half-bent billiard pipe from Italy. The wine is Uppercut which is amazingly complementary for steak. An excellent red for red meat.