"Wayne Boatwright" > wrote in message
...
> "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.
>

I thought Smithfield hams *are* dry-cured country hams from a specific part
of the state. Is there something special/different about them? In any case,
I would not recommend that anyone do a country ham for the first time for
guests. Even when it's a good quality ham correctly prepared it is an
acquired taste. Much better IMO to get a high quality city ham.


--
Peter Aitken

Remove the crap from my email address before using.