Richie wrote:
> Hi all,
>
> Bought a square shaped pork cut (tied up) which reads:
>
> Fresh Ham Boneless Cov or may be Cou?
>
> I thought it was a loin, but these are usually longer.
>
> Don't know what type of cooking method this needs. Tied up, my guess
> is either dry heat, or braised.
>
> Any tips/recipes for this type of cut.
>
> Thanks in advance.
>
> R

Richie - What you have is just plain ham. Treat it any way you want, and
it is still just ham. Cook and slice, grill and slice, bake and slice,
it's still the same.

If it's not smoked, it's just pork.

Bob