On Thu, 9 Aug 2012 16:26:52 -0500, Sqwertz >
wrote:

>On 8/9/2012 10:54 AM, Brooklyn1 wrote:
>
>>> Just like most rfc'ers don't know the difference betweem cured ham and
>>> fresh ham... it's obvious that perhaps no more than two out of a
>>> hundred have ever eaten fresh ham let alone heard of it.
>
>Shelly has been spouting this same rant for well over 15 years as if
>he holds some sort of knowledge here that nobody else has. It's sad
>that all he can do is recycle all these same [even more] outdated
>rants.
>
>I can honestly say I've never eaten fresh ham. But only because I
>*cook* it first. Duh. If you're going to rant about terminology, at
>least get your terminology right, dumbass.
>
>> Actually pretty common to find uncured ham in the market. It tastes like
>> a pork roast.
>
>My regular grocer has started carrying them most of the time. Pork
>butt and picnics are $2.18 and $1.78, respectively. But whole hams
>are $2.99. I don't get it. Front shoulder/leg tastes the same as
>back leg, and you're buying it in bulk. It should not cost more.
>
>-sw

The dwarf is lying again... fresh ham is actually inexpensive, here in
NY it sells for like $1.20-$1.50/lb, but isn't sold for most of the
year except for X-Mas and Easter... unlike turkey fresh ham doesn't
freeze well. In the US most hams are cured, fresh ham has a short
shelf life. When I want fresh ham for a holiday meal I have to tell
the butcher to save me one as they don't get too many and usually they
sell fast. And no other pork cut tastes like fresh ham... fresh ham
is the king of all meats.