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A great result of the Mangalista pig dinner is that we were able to refine our honey ham ice cream. In the setting of the dinner it was served as part of the dessert course with Cracker Jack cracklin's and pineapple upside down cake. Of course ham ice cream has its place in courses other than dessert. In a recent twist on the traditional we paired the honey ham ice cream with yellow watermelon and oxalis: sweet, salty, bitter, sour, and even some umami.
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