"texpat" > wrote in news:wlixd.14272$F25.8370@okepread07:

> Thanks so much, Wayne. Do you know what my turkey-loving family would
> have done to me if I'd not only NOT given them turkey, but given them
> inedible ham??
>
> I'll check out the dry-cured hams.

You're welcome! Please understand that Smithfield hams are really
wonderful, but just not the best choice for a dinner meat. Frequently
they are served in almost paper-thin slices with beaten biscuits, or
incorporated into other things to lend their flavor.

I think you'd really enjoy a dry-cured country ham. My parents were both
originally from Mississippi where these hams are probably more popular
than the usual hams one finds. Most years my mother would cook a country
ham for both Christmas and Easter. If you'd like cooking instructions,
let me know.

BTW, leftover slices are wonderful fried for breakfast or brunch and
served with red-eye gravy.

--
Wayne in Phoenix

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