The Broken Spork: Wigwam Ham is “on a whole new level.”
“Edwards Wigwam Ham: This was the plate that brought about the most debate. As far as I know, the guys at Momofuku have been the ones to bring Country Ham back to the table. The typical treatment of ham, would be thick-cut ham served in such dishes as, ham n’ eggs, this is on a whole new level. In Europe your used to a plate of cured meats, Italian, Spanish or French, it’s the norm whilst dining out(or even at home) it becomes just a taste. But, this is the New America, respect to the old world, welcome to the new world of U.S. cured meat.” Continue reading
