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Fruitiest of Fruitcakes

On 17 Dec 2018, wrote
(in >):

> On Mon, 17 Dec 2018 03:14:06 -0800 (PST), Cindy Hamilton
> > wrote:
>
> > On Sunday, December 16, 2018 at 7:36:19 PM UTC-5, Sqwertz wrote:
> > > On Sun, 16 Dec 2018 17:55:05 -0500, wrote:
> > >
> > > > This morning I stopped in the market in town and ordered a butt half
> > > > fresh ham... they had smoked/cured hams on sale for 89?/lb but just
> > > > didn't feel like going cheapo with salty pork again. I'll be picking
> > > > it up on Saturday, 22nd. Fresh ham is the King of all roasts.
> > >
> > > TIAD. I don't think you've had ham since they used salt to preserve
> > > it, and before refrigeration.
> > >
> > > Fresh ham is the cheapest piece of pig you can buy and makes the
> > > worst roast. That's ahy 99.8% of them are cured and smoked. The
> > > best fresh roast of pork is a pork butt (from the shoulder).
> > >
> > > -sw
> >
> > Butt is too fatty for me. I like a fresh ham, but only in the summer
> > when we can rotisserie it over hardwood charcoal.
> >
> > Cindy Hamilton
>
> Most hams are cured because fresh ham has a very short shelf life
> unless frozen and freezing makes ham dry and tough.
> Also a fresh ham is a large piece of meat that most people simply
> don't buy because even half a ham is too much or they haven't a clue
> how to prepare it. I always need to special order fresh ham, it's
> rare to see it out in the meat case. They come in cryovaced and once
> prepared for sale they are only good for 3-4 days.
>
> I often roast a fresh ham for New Years but this year it's for
> Christmas Eve. Here's a shank half from a while ago:
> https://postimg.cc/gallery/1g2uh3q70/

That looks really nice.

>
> In the pan it's just seasoned, not roasted yet.
> This time I ordered a smaller half (7-8 lbs) as with age come fewer
> guests.