"cshenk" > wrote in message
...
> "Dan Abel" wrote
>> rfdjr1@ wrote:
>
>
>>> Thanks for all the help and suggestions. The ham, (a COOK'S ham for the
>
> (snips)
>
>>> 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.
>
> Same here Dan. We've found most of the 'pre-cooked' ones have been
> injected with all sorts of things (not just a simple salt brine in
> sensible amounts). Ham itself in this natural un-cooked state is already
> 'sweet' tasting with nothing added. Since it's already as 'sweet' as we
> want, added injected sugars and stuff do not suit us.
>
> Definately less price too. The precooked ones ranged all the way up to
> 2.89/lb. The actually *better* (if you dare to try as the above person
> learned how) raw hams were .89/lb with additional money off if a member of
> that grocery club. I think it was .59/lb then? Not sure exactly because
> I tossed the recipts already. I just remember it was over 11 lbs (11.5?),
> and less than 7$ by a bit. I picked the one with the best bone for later
> use.
>
> Sure, we paid for bone at meat prices. Hehehe we often end up trying to
> find bone for just .59/lb anyways (hard to find here in the city). Brand?
> Dunno as it had one. Local hog farms likely. Had a warning 'must be
> cooked' on the store label and that's all I recall. This one wasnt
> pre-brined but we've gotten ones that have been as long as they list that
> the brine injection is just salt and water.
>
> Don's usual method is to pre-brine in the fridge for a day or so, using
> just water, some salt, a little vinegar and soy sauce. This time I ran
> late with the ham shopping so only got it the day before and we didnt
> bother. He made a nice ham gravy to go with from the drippings and we let
> it shine in all it's simple purity with just that.
>
> I like the term 'Cooks Ham' for these BTW. The flavor is just better to
> me and the flexibility in what you do with it is higher. If you want to
> studd it deep with cloves or star anise, there won't be any competing
> flavors from what the 'factory' _thought_ you wanted it pre-flavored with.
>
Cook's Ham is a brand of smoked uncooked hams.
http://cooksham.com/product/bone-in-...onal-whole-ham