Beyond soft shells there would be a Ham

How could we even think about eating past yesterday after a delightful day filled with soft shell crab at the 8th Annual Soft Shell Crab Festival in Port Royal?! (It was a capital experience to hang out on Saturday with a couple of my most admired local foodies [Ervena Faulkner, Island Packet and Food Network Star's Orchid Paulmeier])
Somehow, when Easter follows on Sunday there's really no way to not continue to take your palate to other serious eats. In our case, to a home prepared ham. Actually the ham preparation began three days ago with brine and refrigeration. The recipe for a Brined Fresh Ham comes from Anne Burrell and not as labor intensive as I originally imagined a ham would be (silly me, I thought the high cost that I had been paying for a spiral ham in retail outlets was because it was a complex and laborious process). I really liked the glaze of Dijon, whole grained mustard and honey that accompanies this recipe. Perhaps even more so I will relish converting the ham leftovers into a childhood favorite~ham salad for snacking on saltines.