Steve Calvin > wrote in
:

> 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.

We love fresh ham and, to me, it's makes the best "pork roast" you could
have. We usually have one on New Years Day. I rarely see them in the
store, but I order them from the butcher several times a year.

--
Wayne in Phoenix

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