"Ms P" > wrote in message
...
>
> "Kent" > wrote in message
> . ..
>>
>> "Dan Abel" > wrote in message
>> ...
>>> In article >,
>>> "Kent" > wrote:
>>>
>>>> "Dan Abel" > wrote in message
>>>> ...
>>>
>>>> > We buy uncooked hams. They are cheaper and taste better. In the US
>>>> > at
>>>> > Easter time, they just about give them away, US$1.29 a pound,
>>>> > sometimes
>>>> > less. The whole hams are the cheapest, but that's way more than we
>>>> > can
>>>> > eat. The shank half is cheaper, but we tend to burn the bone, making
>>>> > the house smell bad. So we usually get the butt half, which is the
>>>> > most
>>>> > expensive.
>>>> >
>>>> >
>>>> Do you mean uncured fresh ham? The cured uncooked ham I'm aware of in
>>>> the
>>>> U.S. are the
>>>> dry cured Virginia hams and Smithfield Hams[a form of Virginia ham].
>>>> They're
>>>> a lot more than $1.29/lb.
>>>
>>>
>>> They are cured, but I suspect wet rather than dry.
>>>
>>>
>> I don't know anywhere in California where you can buy a wet cured fresh
>> ham. Is the ham a brand name? How do they cure it? Does it have nitrates,
>> to give it the "ham" flavor and appearance we're all used to? To what
>> temp. to you cook it? Do you braise it, or roast it? If it's a locally
>> cured product, they have to inject the femoral artery shortly after the
>> pig is slaughtered, and/or spray inject the rest of the leg. I can't
>> imagine a butcher shop, or even a small wholesale house doing this.
>> Please tell.
>>
>> Kent,
>>
>>
>
> Any grocery store. Cook's. Read the label.
>
>
> Ms P
>
>
Cook's Hams have to be precooked. Their instructions, "heat at 250 F for
approximately 12-15 minutes per pound. (Estimated heating times: Half
ham--approx. 2 hours; Whole ham--approx. 3 hours.)", doesn't cook a ham. It
warms up a precooked ham.

Kent