On the Theory and Practise of Hot Ham Water

At a venerable 50 years old, I attribute my longevity to two main pursuits: Daily-ish workouts in Wu style T'ai Chi Chuan, of which I am a registered disciple, and multi-day consumptions of a concoction that I call "Hot ham water".

Hot ham water is hot, but contains no ham. It's name derives from a single throwawy gag of an episode of Arrested Development. "So watery, yet there's a smack of ham to it!"

Making hot ham water is simple:

Ingredients

1. A teapot
2. Water
3. A knuckle of ginger. Please support your local Asian market by purchasing from them - it'll be much cheaper. Dressing your ginger as a lobster is optional.
   
   
   
   
   
4. A lemon. I care less where this is purchased.
5. A device to heat the water. I use a kettle. Others use other things.
6. (optional) Sweet osmanthus tea. I find the flavor pairings lovely, and I use this when I want an extra caffine boost beyond the 47,000 cups of coffee I drink each day.

Directions

1. Heat water to a boil.
2. Chop a thumb size of ginger into smaller bits.
3. Slice lemon in half, and then quarter it.
4. Ginger, quartered half-lemon, and optional tea goes into the teapot infuser (as a side note, it took me a while to figure out that was called an infuser. I did web search "teapot schematic". While not helpful, it was an interesting rabbit hole).
5. Pour water over the good stuff.
6. Drink in your favorite mug.
   
   

I will make about 4-5 pots of this throughout the day. When the ginger is less gingery, I'll throw the stuff away & start anew.

Special thanks to my many Indian friends & coworkers that extol the virtues of ginger. I often think of this as the "chicken soup" of India - a food that solves most physical and emotional problems. 

Peace to my original hot ham water custom designed mug

that was lost in Kalamazoo's own Lawson Ice arena while distracted by chaperoning a middle school party. I will see you at the crossroads, friend.