> Jerry Criswell writes:
>
>>(PENMART01) wrote
>>> "texpat" writes"
>>>
>>>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?
>>
>> Smithfield ham is more an appetizer (like munching salty pretzels),
>> not meant to constitute a main course. To substitute for roast turkey
>> the only ham that's comparable is a *fresh* ham. No cured/preserved
>> ham compares to the oppulent decadant succulence of a roasted fresh
>> ham, and a lot more healthful as it contains no preservatives.... get
>> a huge one... bet yoose can't stop eating.
>
>I've got a fresh ham (pork leg, bone in, 15 lbs.) to do for Christmas.
>I'm looking for some kind of "seasoning rub" (can you tell I'm new at
>this). Probably doesn't need to be real spicy. Any ideas?

No other seasoning compliments pork better than Penseys adobo... it's salt free
so use as much as you like.




---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
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"Life would be devoid of all meaning were it without tribulation."
Sheldon
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