ImStillMags wrote:
>
> On Sunday, November 20, 2016 at 8:30:11 AM UTC-8, Gary wrote:
> > Brooklyn1 wrote:
> > >
> > > Gary wrote:
> > > >Question for all: My sale ads show ($1.49/lb) butt or shank portions.
> > > >Which one would be better for a ham meal (not pork bbq)
> > >
> > > Are you sure you read that correctly, the butt half always costs about
> > > 20¢ more per pound (it contains less bone). Why not consider roasting
> > > a Fresh ham, the King of roasts, get a butt half, and the left overs
> > > freeze very well, much better than cured ham. If turkey wasn't so
> > > traditional for Thanksgiving I'd be roasting a fresh ham... I may do
> > > fresh ham for Christmas.
> >
> > The sale ad is correct. Same price for butt or shank.
> > I've never seen a fresh ham here but I'll look for it tomorrow.
> > It sounds like a better option.
> >
> > Anyway...It's been about 3 years now since I've cooked any ham. All of
> > the sudden, it sounds pretty nice now.
>
> I have a recipe for a knock off Honey Baked Ham that is killer. I'm doing that along with a Turkey for Thanksgiving this year.
>
> http://hizzoners.com/index.php/recip...ney-bakedq-ham

That sounds good and I've saved the link. Thank you.
I looked at hams this morning and decided not to make one for
Thanksgiving. Maybe ham for Christmas or at least another day.