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

Don't be ascared... I think you will be missing out, you can always
have cured ham all year but fresh ham is very seasonal, and fresh ham
tastes nothing like other pork cuts, also a very different texture
from other large pork roasts, it's more lean and more tender because
its fat is mostly on the exterior. Many people don't cook fresh ham
because they are intimidated... they look at that huge section of pork
and don't know where/how to proceed.
http://cooking.nytimes.com/recipes/1...sted-fresh-ham
http://www.epicurious.com/recipes/fo...d-rye-51133450
http://cooking.nytimes.com/recipes/1...balsamic-glaze