1 c  White grapes (to make 1/4

           -to 1/3 cup grape juice)
      2 ts Salt

    1/2 ts Freshly ground black pepper

      1 ts Dried thyme leaves

      8 qt Split and flattened

    1/2 c  (1 stick) unsalted butter

    1/2 c  Virginia ham, cut into 2 by

           -1/4 inch matchsticks
  First, make the fresh white grape juice.  Crush the cup of grapes in a
  pestle, then put through a sieve or vegetable mill to extract the
  juice, or use a potato ricer.
  Combine the salt, pepper, and thyme, crushing the thyme with your
  fingertips.  Sprinkle both sides of the birds with the seasonings.
  Melt the butter in a large skillet over medium heat until it foams
  and just begins to brown.  Add the quail, skin-side down.  Sprinkle
  with ham, cover and cook for 3 to 4 minutes, until the skin is golden
  brown. Turn the birds and continue cooking, covered, until the juices
  run clear, about 4 minutes longer.  Take the pan from the heat and
  let the quail rest, covered, for about 10 minutes.  Arrange the quail
  on a platter and sprinkle the ham from the pan over them.
  Pour the fat from the pan.  Add the grape juice (you can also use
  water, if you prefer), and bring to a boil.  Cook for 1 minute,
  scraping the browned bits from the bottom to deglaze the pan.  Pour
  over the quail and serve.