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> Kate Connally
>Newsgroups: rec.food.cooking
>Date: Wed, 14 Apr 2004 13:05:03 -0400
>Organization: University of Pittsburgh
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>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.

WTF type of ham is "GOOD"... my search reveals nothing... if you were saying
the truth you'd know which type of ham you had... you're not in the least
believable.

---= BOYCOTT FRENCH--GERMAN (belgium) =---
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