jay wrote:
> On Sun, 23 Dec 2007 14:39:44 -0800 (PST), Sheldon wrote:
> > jay Â*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. Â*Only thing weird is
> >> that this is a FULL Â*TEXAS SIZE piggy. Â*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! Â*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
>
> Ok.. in that one (1st) photo it was not done yet.. so it had not even
> turned out.
>
> In 2nd photo it was done after 11 hours.

Perhaps you need to cook a CyberPorkette... check those haunches:
http://i7.tinypic.com/867tw20.jpg