On Tue, 31 Mar 2015 06:18:06 -0700 (PDT), Cindy Hamilton
> wrote:

> On Tuesday, March 31, 2015 at 9:03:08 AM UTC-4, Janet wrote:
> > In article >,
> > says...
> > >
> > > On Sat, 28 Mar 2015 14:05:54 -0700 (PDT), Nellie
> > > > wrote:
> >
> >
> > . I will probably go with Lunardis, where I buy all my meat, and can get
> > baking instructions from them.
> > > >
> > > > However, any additional hints as to cooking a ham would be appreciated as I haven't done one in many years.
> > > >
> > > Just remember that hams are already cooked and you're just warming it
> > > up.
> >
> > You're confusing cured with cooked. Cured ham has not been cooked,
> > it's still raw.
>
> We don't have too much cured ham in the U.S. that hasn't
> been smoked. Most of it is cooked; some of it is dry
> like prosciutto. You'd have to look really hard to find
> cured, unsmoked pig leg.
>
Thank you.

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sf