On Dec 26, 9:10*pm, "Kent" > wrote:
> "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

See where it says "cured"? That means "cooked"! Not necessarily by
heat, there are a number of ways to denature the proteins in meat.

No where in the website does it say "uncooked".

John Kuthe...