Monsur Fromage du Pollet >, if that's their real name,
wrote:

>Isn't it cooked? Most hams just need warming up. That's what I thought.
>If it is cooked then just another 45 minutes in the trick

I'll check next time I go downstairs. At this point, though, I see a nap
in my immediate future. Thanks for thinking of that.

Carol

--
Coming at you live, from beautiful Lake Woebegon!