"Kswck" > wrote in :

> Smithfield is a brand name. They are generally of a better quality than
> store-brands.
> There is no difference in prepping.

You are totally wrong on both counts and obviously no absolutely nothing
about Smithfield hams.

"A variety of country-cured ham made in Smithfield, Virginia, USA. It is
coated with salt, sodium nitrate, and sugar, refrigerated for five days,
salted again, refrigerated again for one day per pound of meat, washed,
refrigerated for another two weeks, smoked for ten days, and then aged six to
twelve months. In order to be labeled a Smithfield, the ham must be cured in
the described manner within the city of Smithfield, VA. The meat is deep red
in color, dry, with a pungent flavor. Considered a gourmet's choice, they are
rather expensive and need to be cooked long and slow before eating."

That's just for starters.

--
Wayne in Phoenix

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