"Kent" > wrote in message
. ..
>
> "Ms P" > wrote in message
> ...
>>
>> "Kent" > wrote in message
>> . ..
>>>
>>>>
>>> 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

They're cured and smoked but not cooked. Heating is cooking. They mean
that's all you have to do. You don't have to scrub it and soak it and boil
it before you bake it like you do a country ham.


Ms P