Is that kinda like eggnog but of the ham variety ?

Sounds delicious, doesn't it? Mmm, a nice warm mug o' porknog on a cold winter's day.

I would serve it garnished with bacon bits.

Delicious !

3 whole eggs, beaten well with a wisk. If you’re worried about salmonella, you can use pasteurized eggs from the grocer, or you can use any of the “egg products” out there, like Egg Beaters. If you’re not worried about salmonella, you should don a gray sweatsuit, crack three raw eggs into a glass, down it, and then go on an eleven mile run that terminates in the largest set of stairs you have access to. Bonus points if you live in Philadelphia and can finish up on the stairs of the Art Museum.
6 tablespoons of sugar
2 teaspoons of vanilla. As James has been harping on of late, make sure you use the best vanilla you can. It does make a difference.
1 quart of whole milk, or whatever fatty dairy liquid you prefer. Half and half? Great! Just don’t blame me for the heart attack.
Put all ingredients into a blender, and pulse until combined well. It is now you will want to taste your nog base to ensure that you’ve got something palatable. Don’t be afraid to add some more sugar or vanilla if you’re feeling the need.
Leave the mixture in the blender while you:
Carve your pork tenderloin. I generally cut the pork tenderloin into 3/4 inch slices, which I then cut into quarters before dropping them into the nog base. The smaller the pieces of pork, the less time you have to spend blending before you are enjoying your pork nog. For the amount referenced in this recipe, I normally use 3 to 4 pieces of pork tenderloin. Remember, you can always add more pork, but it’s REALLY hard to take the pork out of your pork nog.
Blend, blend blend. The puree setting works well here. I tend to set the blender as high as it will go, and blend for about 15 seconds, then stir the pork nog with a rubber spatula, making sure I get any large chunks off the sides, and repeat until the desired consistency is reached

You can drink your pork nog immediately. If you would like to add some booze, I recommend either a good bourbon or some dark rum. If you’ve followed my recipe above with the garlic / lime / cilantro marinade, I would imagine that tequila would also work, although I’ve never been courageous enough to try it. I generally serve it in a rocks glass, with a few ice cubes, but feel free to use whatever serving mechanism (perhaps a punch fountain?) would bring you joy.

That’s it. Now, go forth and spread the gospel of pork nog, the alternative holiday nog!

lots to read.
hurts

Yum, bacon anything sounds good.

Scratch n sniff bacon strip bandaids, great idea !

Barf.

I can't even imagine what it would smell like.

!!!!!!!

^^^Yeah they do have a pretty impressive mixed drinks list. The wine list is pretty good too.