On Dec 22, 6:23�pm, zxcvbob > wrote:
> Goomba38 wrote:
> > MayQueen wrote:
> >> I have downloaded some recipes for ham, but wanted to see if you all
> >> might have some secret ingredients, special techniques or recipes to
> >> share.
>
> >> Last year I made a ham with pears and a bunch more ingredients. �It
> >> was good, but seemed to take a lot of effort to make. �Just wondering
> >> if there were easier ways.
>
> >> Love to hear your suggestions.
>
> > What kind of ham is this? Country ham or city ham? The kind you have to
> > first presoak or one of those plastic wrapped hams you don't?
>
> I've cooked Alton Brown's "City Ham" recipe, but I didn't bother with
> the bourbon. �Just brown sugar, yellow mustard, and crushed gingersnaps.
> � I don't remember if I studded it with cloves. �The ham turned out
> wonderful.
>
> A local butcher, and one in Texas that I used to go to, have "dry cured"
> hams that do not have to be soaked. �They are moist and not overly salty
> -- but firmer and less juicy than any supermarket hams I have ever seen.
> � That's what I used.
>
> Bob

Seems texans know little about ham unless they open a can... they
don't ever think it could be fresh ham. No *preserved* ham is nearly
as good as fresh.


SHELDON