jay wrote:
> On Sun, 23 Dec 2007 12:34:57 -0800 (PST), Sheldon wrote:
> > On Dec 22, 8:22�pm, jay > wrote:
> >> On Sat, 22 Dec 2007 16:32:34 -0800 (PST), Sheldon wrote:
>
> >>> 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.
>
> >> I hope you have a TEXAS SIZE monitor.
>
> >>http://i14.tinypic.com/85fbvox.jpg��
>
> >>http://i3.tinypic.com/6tmpye1.jpg
>
> > I need an explanation... what type of ham is that and how did you cook
> > it... I gotta tell you if it's fresh ham it looks weird.
>
> > SHELDON
>
> Photo-> 85fbvox -> 22.2 lb fresh ham had been in the oven 7 hours @ 300
> degrees, and the internal temp was 116 degrees. Photo-> 65mpyel -> was 11
> hours and removed from the oven at about 165 degrees. Only thing weird is
> that this is a FULL TEXAS SIZE piggy. The ham was scored and the
> checkerboard yielded some awesome cracklings.
>
> The hams you have seen and maybe cooked (you ignored that question) may
> look more like this.
>
> http://www.foodnetwork.com/food/reci...OOD_9936_23983...
>
> Smaller, pretty and professionally photographed.
>
> I am making a 30 qt pot of corn and shrimp chowder right now and need to go
> stir the POT! You gave me NO input for this dish even though I asked so
> I'm just winging it!

Maybe I didn't notice you asking for input... but just off the cuff
I'd make corn chowder or shriimp chowder, not both in the same pot.

I've roasted many thousands of fresh hams but none turned out with its
fat looking that sickly milky white.

SHELDON