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Dan Abel

In article >,
wrote:

> Thanks for all the help and suggestions. The ham, (a COOK'S ham for the
> a-hole
> who needed to know the manufacturer), apparently was cured but needed to be
> cooked. It spent five hours in the oven with the probe thermometer monitoring
> it. I basted it the last half hour. I had quite a bit of trepidation about
> how
> it was going to come out (for you who wants to know the make of the ham,
> you'll
> probably have to look up trepidation as it has several sylables). But it came
> out absolutely tender and delicious. Best ham I ever cooked. I'll be doing it
> again real soon. Don't want to wait for a holiday to enjoy that meal! Happy
> Holidays to all minus one.

Glad you liked it! A few decades ago, we decided to do an uncooked ham
instead of a cooked one. Being that it was a holiday season like now,
it was just ridiculously cheap. It tasted so much better that we've
never bought a cooked ham for the oven since. Although the uncooked
hams are cheap, they lose a lot of weight due to moisture and fat loss,
but it's still a deal, and IMNSHO, much better.

--
Dan Abel
Petaluma, California USA