"Kent" wrote
> "cshenk" wrote

>>>> Thanks for all the help and suggestions. The ham, (a COOK'S ham for the
>>
>> (snips)

>>> 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

>> 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

Cool! It;s a brand as well? I hadnt realized that and took it as a
nom-de-plume for a type vice a brand. I don't like their brine though. A
good ham doesnt need added sugar. Pre-smoking (I assume cold smoking?) isnt
bad though.