On Sat, 28 Mar 2015 22:44:00 -0700 (PDT), Nellie
> wrote:

>On Saturday, March 28, 2015 at 7:23:38 PM UTC-7, Ed Pawlowski wrote:
>> On 3/28/2015 8:44 PM, Nellie wrote:
>>
>> >> Fresh ham, the king of roasts. Cured hams no matter which is crap
>> >> they're just preserved chemically treated ham. Once you try fresh ham
>> >> cured will never again satisfy.
>> >
>> >
>> > Okay, sounds good, thanks. Anything in particular I should ask for? or will it be obvious? Lunardi's butchers are great and I rely on them quite a bit, but there are some young butchers working there and I worry that they may not know all that they should.
>> >
>> > Thanks again,
>> > Nellie
>> >
>>
>> Fresh ham will be with the rest of the pork if available. It is a pork
>> roast, not at all like a cured ham.
>>
>> Ham sort of has two meanings. The ham is a cut of meat from the rear
>> leg of the hog. It is a nice big tender piece of meat.
>>
>> The term "ham" is also used for some cured pork roasts. The front
>> leeg, when cure, is often call the Picnic Ham.
>>
>> Sheldon does not like cured ham. Many of us do. Cured and fresh are
>> both good, just different.
>
>
>
>Thanks for your input, Ed. I think I am leaning towards the cured as well. I would think the other would taste more like pork. Not that there is anything wrong with that, but pork is not what I am looking for.
>
>Nellie

A cured ham will taste more like the cured ham you are used to calling
"ham".

John Kuthe...

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