Wayne Boatwright wrote:

> "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.
>

Agreed. I wouldn't serve a Smithfield for a main course. As you said
before, a country ham would be a good choice. I especially like a
fresh ham when I can find 'em.

--
Steve

Why is it that most nudists are people you don't want to see naked?