On Sun, 27 Mar 2005 23:22:19 -0500, wrote:

>I have been dying to make a ham but being Jewish, I never did it.
>From what I have tasted, I think I'd like to start with a smoked ham
>and I think the butt is the best portion. Please jump in and correct
>me if I am wrong about anything.
>
>So, I'd like a smoked ham but everyone I've looked at is loaded with
>salt. I'd rather do something with very low salt. Does that exist, a
>smoked ham with just a little salt. I saw one today that was 1,500 mg
>per 4 ounces.

Check he
http://www.foodsubs.com/MeatcureHams.html

Even the "low salt" hams are high in salt, so you're probably not
going to get very low salt hams.

>I don't think I'd like fresh ham as much, so that option doesn't
>appeal to me, esopecially because you generally eat fresh ham with a
>salty brown sauce.

I've never heard of that sauce.

> Even though I never tasted fresh ham, it's just
>appears to be lacking something for me.

Think of it as delicious roast pork. Fresh ham is really good, but it
is different than cured ham.

>Any ideas?

Not for low salt hams!

Sue(tm)
Lead me not into temptation... I can find it myself!