"texpat" > wrote in news:N7ixd.14270$F25.2749@okepread07:

> I'm toying with fixing a ham for Christmas, instead of turkey. I'm
> turkeyed out.
>
> I'm seeing some hams in the store, labeled "Smithfield", but under some
> other brand name. Is Smithfield a brand, or a type of ham?
>
> Questions:
> 1. In your opinion, would the hams labeled "Smithfield" be a good
> choice? 2. Is the preparation any different than any other ham, i.e.,
> stick it in the oven at 325 for 30-40 min./lb?

If you've not eaten Smithfield Ham before, you might want to taste it
before deciding. It is delicious, but not for the uninitiated. It has a
distinctive and very salty flavor. It's a real treat served in very thin
slices in very small quantites. Good choices are for appetizers and
seasonings. I would never consider serving it in thicker slices for
dinner.

Instead, you might want to consider a dry-cured country ham, which is
perhaps somewhere between a Smithfield and the hams most people are
familiar with. Dry-cured hams are generally soaked overnight, simmered for
several hours. The skin is then removed, the fat scored, seasoned, glazed,
and then baked.

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.