On Tue, 16 Mar 2010 17:25:41 -0400, brooklyn1 wrote:

> On Tue, 16 Mar 2010 10:19:28 -0400, "J. Clarke"
> > wrote:
>
>>On 3/14/2010 11:32 PM, Sqwertz wrote:
>
>>> Without nitrites ham does not taste like ham, for example.
>
> Bullshit... ham tastes like ham because of how it is flavored with
> spices, herbs, and smoke... nitrates add very little to flavor,
> certainly not enough to overpower spices, herbs, and smoke.

Spices and herbs, in ham?!?!?! Real hams do not have spices and
herbs.

http://cooksham.com/product/bone-in-...onal-whole-ham
http://cooksham.com/product/bone-in-...-spiral-sliced
(The exception is the "Brown Sugar ham" has "natural flavorings")

(Not that Cook's is the best ham out there, but it's the first one I
looked up, is very popular and nationally available, and proves my
point)

Spiced hams are pretty rare. They usually come in those 12oz
rectangular containers that say "SPAM" on them. You heard of them?
I think your brain is part SPAM, come to think of it.

And there are plenty of hams that are not smoked: Baked ham, boiled
ham, many UK hams, canned hams, salt-n-pepper hams (yes, that has a
spice in it), and even some dry-cured country hams are not smoked,
just dried.

You really don't know anything at all about cooking or food. Just
these ill-conceived notions you have planted in your brain and
refuse to let go of

[snip more unread blubbering]

-sw