"Peter Aitken" > wrote in
:

> "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.

You're correct, but the hogs are fed a very specific diet and the cure,
while it is dry-cured, is somewhat different with a different resultant
moisture content. I know this, but I can't detail the exact method.

--
Wayne in Phoenix

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