PENMART01 wrote:
>
> jmcquown writes:
>
>
> >> > > Kent H. wrote:
> >> > > > I have tried to cook a number of Smithfield hams unsuccessfully,
> >> > > > including soaking for 24 hours in the basement with several changes
> >> of
> >> > > > water to desalt before cooking, and it has never worked quite right.
> >> > > > What do you and what does mother and father do to make it right?
> >> > > > Thanks
> >> > > > Kent
> >> > >
> >> > > This was a bone-in large ham, lower sodium so no soaking necessary.
> >> They
> >> > > simply put it in the large roasting pan on a rack (it barely fit!) and
> >> baked
> >> > > it for 5 hours. I've never cooked a ham like this myself so I really
> >> > > couldn't tell you if there is a secret to it, but I suspect there
> >> isn't.
> >> > > Not sure why yours don't turn out.
> >> > >
> >> > > Jill
> >> >
> >> > I'm solidly in Kent's corner because soaking didn't do it
> >> > for me either. The old fashioned style Smithfield was way
> >> > too salty for my taste, so I haven't given it a second
> >> > thought in years.
> >> >
> >> > Now you've perked my interest!

> >
> >Funny, I ordered this from the Smithfield website and they certainly
> >do sell a lower-sodium version of their ham.
> >
> >Jill
>
> Funny, I can't find a "lower-sodium" version at the Website:
> http://smithfieldham.com/hams.htm

> Sheldon
>

Smithfield, Va. companies sell a spiral cut ham and a boneless ham that
is much milder than their regular hams, which are much too salty for my
taste. I went to a Fine Food Show or something like that and tasted
those milder hams. I can't say whether they came from the Smithfield
Ham Co, but they came from Smithfield, Virginia. While milder, they
were still too salty. I like the European ones, the French and Prague
hams, for example, but I only buy them from the deli counter, sliced to
order, for sandwiches or ham steaks. I don't think they are available
as whole or half for roasting and they are much too expensive to buy
that way from the deli counter.