Margaret Suran writes:

>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
>
>Smithfield, Va. companies sell a spiral cut ham and a boneless ham that
>is much milder than their regular hams,

Perhaps so (you fail to enumerate), but they're not "Smithfield Ham".


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
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"Life would be devoid of all meaning were it without tribulation."