jay wrote:
> On Sat, 22 Dec 2007 16:32:34 -0800 (PST), Sheldon wrote:
>
>> 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
>
> TEXANS have actually cooked nearly everything!
>
> Have you cooked one of these? It came out of a BIG TEXAS SIZE can! Here
> is a small 22lb ham I cooked. <lol>
>
> I hope you have a TEXAS SIZE monitor.
>
> http://i14.tinypic.com/85fbvox.jpg
>
> http://i3.tinypic.com/6tmpye1.jpg
>
> jay

Nice ham!

--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life