Donna Rose wrote:
>
> In article >,
> says...
> > >Donna Rose
> > >
> > >I made a fresh ham, my very first attempt to cook one. I must say, it
> > >was fabulous! I'll definitely buy that cut again.
> > >
> > >I rubbed it with a homemade rub (similar to Emeril's essence), poked lots
> > >of holes in it and stuffed whole garlic cloves inside. I scored the skin
> > >the same way you would on a smoked ham, and it got extra crispy yet most
> > >of the underlying layer of fat dripped out during the cooking process. I
> > >cooked it on the grill, over indirect heat, for about four hours (I kept
> > >the cover closed and kept the temperature at around 350F).
> >
> > Oboy! Fresh ham is the best cut of meat there is, if I had to choose only one
> > cut of meat to subsist on for my entire life it would be fresh ham.
> >
> I was amazed how delicious it was! Juicy, melt-in-your-mouth tender! It
> was wonderful. Don't know why I never made one of these before - I've
> eaten it many times - my ex FIL used to cook them all the time.
>
> > Fresh ham is wonderful, especially grilled as you describe... next time have
> > your ham boned and stuff it with fruit, nuts, wild 'shrooms and crumbs, some
> > olives too. No cured ham can compare with a fresh ham... cured ham is nothing
> > more than preserved meat... would be like going out for dinner and ordering the
> > beef jerky platter instead of a perfectly grilled porterhouse. I mean
> > sometimes a fistful of Slim Jims with a six pack fills the bill, but for a
> > steady diet that's for those with their taste in their ass.
> >
> I actually downloaded a recipe for a stuffed fresh ham, but as this was
> my first venture, I decided to just go simple this time around. I'll
> definitely try a stuffed one next time.
>
> A cured ham, to me, is nothing more than luncheon meat...lots and lots of
> luncheon meat. Definitely has its place, but not my idea of a holiday
> meal.
A *GOOD* cured ham is nothing like luncheon meat.
For years I hated ham but when I was in my late
30's I went to my aunt's for Easter dinner and she
had a really good (read "expensive") ham that she
ordered from one of those gourmet catalogues. It
was exquisite. There is a humongous difference between
a good ham and those crappy ones you buy in the super-
market. I'm now a ham lover - but of good hams only.
Pork is my favorite meat but I've never had a fresh
ham. I'll have to give it a try sometime. Yours
sounds like it was delicious.
Kate
--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?