Brooklyn1 wrote:
>
> On Thu, 21 Mar 2013 05:56:51 -0400, Ed Pawlowski > wrote:
>
> >On Wed, 20 Mar 2013 23:12:57 -0700, "Julie Bove"
> > wrote:
> >
> >
> >
> >>> If you're not crazy about ham it's because you're probably talking
> >>> about a cured ham. Consider roasting a fresh ham, you'll never go
> >>> back to a cured ham again and you won't even want the turkey... fresh
> >>> ham is the KING of meats. A whole fresh ham (about 16 pounds) will
> >>> easily feed 12 hungry adults
> >>> There are many ways to cook a fresh ham, this one is simple and tried
> >>> and true:
> >>> http://www.epicurious.com/recipes/fo...an-Gravy-10338
> >>> If you only want a half ham get the butt half, it's meatier than the
> >>> shank half. If you're not keen on carving around bone ask the butcher
> >>> to bone and tie it for you, use the bone for great stock.
> >>
> >>Not sure I've ever had a fresh ham or even where to buy one. How is it
> >>different? My issues with the ham I've had is that it is very salty and has
> >>an awful texture. It's sort of flabby/chewy.
> >>
> >
> >Our supermarket has them around Easter. It is different that it is
> >not cured and not salty. If the ones you had so far were bad texture,
> >maybe you never had a really good one. Cheap hams are often labeled
> >"ham and water added product" since they have been injected with a lot
> >of brine.
>
> Fresh ham has nothing added or it couldn't be sold as fresh ham.

It sounds very good to me. I guess you would have to buy it from a butcher
or get it from a neighbor that just killed a pig? I don't think a grocery
store would sell it.
G.