Serious Eats - seriouseats.com

I like to eat it any way I can get it. With melon, with cheese & crackers, in pasta dishes, on pizza, with figs and dates and waterchestnuts, on breadsticks, or on fococcia bread with butter and frisse lettuce.

Porterhouse because I can't make up my mind between sirlion and tenderloin.

Right now my favorite ham sandwich is Wegman's double smoked ham off the bone on crusty bread with melted Comte cheese and sweet pickles.

Wegman's extra thick cut bacon baked on a rack in the oven so every piece is perfectly crispy and yet a little chewy on a Sunday morning and cooking way too much of it so you have leftovers for a BLT later that afternoon.

A little Chelsea neighborhood restaurant would make me Eggs Benedict with scrambled eggs instead of poached. Yum!

On toasted and buttered french bread.

Dixie Bones, Woodbridge, VA. Yum, Yum, Yum.

Not only do they have AMAZING Ribs but their sides are fantastic - especially their collards and cornbread.

Porterhouse because I can never make up my mind between sirloin and tenderloin. With Mushroom Sauce or Bearnaise.

My husband hooked me into the whole British thing of Ham and butter sandwich. It sounds so wrong but it tastes so good.

Dixie Bones, Woodbridge VA

PORTERHOUSE! Yum.

warm butter-toasted garlic crouton, prosciutto, fresh mozz, tomato, basil leaf, drizzle of Extra Virgin Olive Oil.

Those crispy fried onions you buy for green bean casserole. I know it sounds crazy but that extra onion-y crunch is fantastic with any ham sandwich.