I baked an uncooked, cured, non-smoked Smithfield ham yesterday. These are
labeled "Ready to Cook" and are supposed to be cooked to an internal temp.
of 148F. After a fair amount of thought about the risk of dry ham and
endogenous laziness I decided not to do it in the Weber Smokey Mtn. I
followed Alton Brown's recipe, paraphrased below, without the cookies.

Score ham through skin to create 2 inch skin patches. Place a shank half ham
cut side down on baking pan. Put small amount of water in pan to cover the
cut side. Tent the ham tightly with heavy duty foil, & cook for 3 to 4 hours
or until the internal temperature at the deepest part of the meat registers
130 degrees F. You're basically baking in a steam environment. Remove ham
and pull away the diamonds of skin and all but a thin layer of fat. Brush on
a coat of mustard, and sprinkle surface generously with brown sugar. Return
to oven at 350F and bake uncovered to internal temp of 148F, as per
instructions. Rest for one half hour before consuming.

The ham was somewhat marginal. Ham taste was so so, with no smokey taste at
all. It has since occured to me that probably no raw cured ham is going to
have smoke flavor unless someone includes some liquid smoke in the cure.

Swertz commented yesterday that, "The Smithfield hams I buy here are "in
natural juices". Which is the best, least adulterated ham you can buy. The
ham may not weigh more then 7% greater than it's green weight." This raises
the following question.

Does Smithfield sell "Smithfield Hams" from different distributors
throughout the country? My ham was "25% water added", not 7%, and of
marginal quality. I know Cook's hams are now a Smithfield owned product.
They no longer produce uncooked cured hams. Maybe one shouldn't buy ham just
because of the label "Smithfield". Is the Smithfield in Texas from a
different producer than the one from a vendor in Northern California? Is
there a good uncooked cured ham?.

Kent
---------------------
,always anal, searching for the right paper

On 11/14/2010 6:22 PM, Kent wrote:
> I baked an uncooked, cured, non-smoked Smithfield ham yesterday. These are
> labeled "Ready to Cook" and are supposed to be cooked to an internal temp.
> of 148F. After a fair amount of thought about the risk of dry ham and
> endogenous laziness I decided not to do it in the Weber Smokey Mtn. I
> followed Alton Brown's recipe, paraphrased below, without the cookies.
>
> Score ham through skin to create 2 inch skin patches. Place a shank half ham
> cut side down on baking pan. Put small amount of water in pan to cover the
> cut side. Tent the ham tightly with heavy duty foil,& cook for 3 to 4 hours
> or until the internal temperature at the deepest part of the meat registers
> 130 degrees F. You're basically baking in a steam environment. Remove ham
> and pull away the diamonds of skin and all but a thin layer of fat. Brush on
> a coat of mustard, and sprinkle surface generously with brown sugar. Return
> to oven at 350F and bake uncovered to internal temp of 148F, as per
> instructions. Rest for one half hour before consuming.
>
> The ham was somewhat marginal. Ham taste was so so, with no smokey taste at
> all. It has since occured to me that probably no raw cured ham is going to
> have smoke flavor unless someone includes some liquid smoke in the cure.
>
> Swertz commented yesterday that, "The Smithfield hams I buy here are "in
> natural juices". Which is the best, least adulterated ham you can buy. The
> ham may not weigh more then 7% greater than it's green weight." This raises
> the following question.
>
> Does Smithfield sell "Smithfield Hams" from different distributors
> throughout the country? My ham was "25% water added", not 7%, and of
> marginal quality. I know Cook's hams are now a Smithfield owned product.
> They no longer produce uncooked cured hams. Maybe one shouldn't buy ham just
> because of the label "Smithfield". Is the Smithfield in Texas from a
> different producer than the one from a vendor in Northern California? Is
> there a good uncooked cured ham?.
>
> Kent
> ---------------------
> ,always anal, searching for the right paper
>
>


Alton forgot to tell you to determine the density of the ham and cook
accordingly. Hams have different densities. It's important to
determine the density of each one to achieve the best result.

I've talked to Alton and he assured me he thought you knew that. He
won't make that mistake again. Next time you get a recipe from him,
make sure to mention my name and he will gladly tell you EVERYTHING you
need to know to cook a particular piece of meat.

Just trying to help.

BBQ

--

On Sun, 14 Nov 2010 16:22:16 -0800, Kent wrote:

> Does Smithfield sell "Smithfield Hams" from different distributors
> throughout the country? My ham was "25% water added", not 7%, and of
> marginal quality.

Keep shopping at Walmart and get what you pay for.

The Smithfield hams I buy are "in natural juices" and "Hardwood
Smoked". I of course don't shop at ****ing Walmart, you
cheap-assed mother ****er (swearing just so Marty will have a shit
fit).

You and ham. This is the one of the major items on a short list of
things you never shut up about. You apparently just bought a 25%
water-added ham just so you'd have something to bitch about here.
You raelly are a troll.

-sw

"Sqwertz" > wrote in message
...
> On Sun, 14 Nov 2010 16:22:16 -0800, Kent wrote:
>
>> Does Smithfield sell "Smithfield Hams" from different distributors
>> throughout the country? My ham was "25% water added", not 7%, and of
>> marginal quality.
>
> Keep shopping at Walmart and get what you pay for.
>
> The Smithfield hams I buy are "in natural juices" and "Hardwood
> Smoked". I of course don't shop at ****ing Walmart, you
> cheap-assed mother ****er (swearing just so Marty will have a shit
> fit).
>
> You and ham. This is the one of the major items on a short list of
> things you never shut up about. You apparently just bought a 25%
> water-added ham just so you'd have something to bitch about here.
> You raelly are a troll.
>
> -sw
>
>
Little Squirty I'm not trying to troll at all. What we're discovering here
is that Smithfield in CA isn't the same as Smithfield in Texas. What is
Smithfield elsewhere?

Kent

On Sun, 14 Nov 2010 18:34:13 -0800, Kent wrote:

> "Sqwertz" > wrote in message
> ...
>> On Sun, 14 Nov 2010 16:22:16 -0800, Kent wrote:
>>
>>> Does Smithfield sell "Smithfield Hams" from different distributors
>>> throughout the country? My ham was "25% water added", not 7%, and of
>>> marginal quality.
>>
>> Keep shopping at Walmart and get what you pay for.
>>
>> The Smithfield hams I buy are "in natural juices" and "Hardwood
>> Smoked". I of course don't shop at ****ing Walmart, you
>> cheap-assed mother ****er (swearing just so Marty will have a shit
>> fit).
>>
>> You and ham. This is the one of the major items on a short list of
>> things you never shut up about. You apparently just bought a 25%
>> water-added ham just so you'd have something to bitch about here.
>> You raelly are a troll.
>>
> Little Squirty I'm not trying to troll at all. What we're discovering here
> is that Smithfield in CA isn't the same as Smithfield in Texas. What is
> Smithfield elsewhere?

Imagine that. A company having different products that they sell in
different markets. In this case, it's Walmart vs Everywhere else.
As we all know, companies have been making a cheaper product
specifically for Walmart. And that has been happening for at least
15 years. Surely you've heard of that? It's been widely
publicized.

Now stop being so surprised and dense about it. And stop shopping
at Walmart.

-sw

On 14-Nov-2010, Sqwertz > wrote:

> On Sun, 14 Nov 2010 18:34:13 -0800, Kent wrote:

.. . .

> Imagine that. A company having different products that they sell in
> different markets. In this case, it's Walmart vs Everywhere else.
> As we all know, companies have been making a cheaper product
> specifically for Walmart. And that has been happening for at least
> 15 years. Surely you've heard of that? It's been widely
> publicized.
>
> Now stop being so surprised and dense about it. And stop shopping
> at Walmart.
>
> -sw

What Sqwerty says is a fact. Most people have known for a long time
that Walmart drives many markets and that many vendors produce
specially for Walmart. Music vendors mostly don't even try to survive
without Walmart because they control a major portion of the market.
Smithfield, however, does not openly advertise a special product for
Walmart. All that said, their website bears no reference whatsoever
to anything other then dry cured ham, but I don't doubt for a second
that they might pump hams up especially for Walmart. After all, that's
the Hallmark of Wally World, to sell cheaper then anyone else and
water injection is just another way to achieve that. For a trainload
order, once a month, Smithfield would have to be mentally impaired
to refuse.

--
Brick (Kinky is using a feather.
Perverted is using the whole chicken.)

On Mon, 15 Nov 2010 16:23:07 GMT,
wrote:

> For a trainload
> order, once a month, Smithfield would have to be mentally impaired
> to refuse.

Many companies have turned them down for fear of ruing their
reputation of quality. Good for them, I say. Nowadays I don't
know if, for example, Sunbeam makes decent products. I just know
that one I bought at Walmart sucked so bad I returned it the net
day. Now I don't care where I see a Sunbeam product on sale - I
know I'm not going to buy it.

The Man Who Said No to Walmart:
http://slashdot.org/articles/06/03/28/2235246.shtml

-sw

On Sun, 14 Nov 2010 18:34:13 -0800, "Kent" > wrote:

>
>"Sqwertz" > wrote in message
...
>> On Sun, 14 Nov 2010 16:22:16 -0800, Kent wrote:
>>
>>> Does Smithfield sell "Smithfield Hams" from different distributors
>>> throughout the country? My ham was "25% water added", not 7%, and of
>>> marginal quality.
>>
>> Keep shopping at Walmart and get what you pay for.
>>
>> The Smithfield hams I buy are "in natural juices" and "Hardwood
>> Smoked". I of course don't shop at ****ing Walmart, you
>> cheap-assed mother ****er (swearing just so Marty will have a shit
>> fit).
>>
>> You and ham. This is the one of the major items on a short list of
>> things you never shut up about. You apparently just bought a 25%
>> water-added ham just so you'd have something to bitch about here.
>> You raelly are a troll.
>>
>> -sw
>>
>>
>Little Squirty I'm not trying to troll at all. What we're discovering here
>is that Smithfield in CA isn't the same as Smithfield in Texas. What is
>Smithfield elsewhere?
>
>Kent
>
>

You did not smoke, nor did you grill this ham. That makes this entire
topic off topic for AFB.

"Gene" > wrote in message
...
> On Sun, 14 Nov 2010 18:34:13 -0800, "Kent" > wrote:
>
>>
>>"Sqwertz" > wrote in message
...
>>> On Sun, 14 Nov 2010 16:22:16 -0800, Kent wrote:
>>>
>>>> Does Smithfield sell "Smithfield Hams" from different distributors
>>>> throughout the country? My ham was "25% water added", not 7%, and of
>>>> marginal quality.
>>>
>>> Keep shopping at Walmart and get what you pay for.
>>>
>>> The Smithfield hams I buy are "in natural juices" and "Hardwood
>>> Smoked". I of course don't shop at ****ing Walmart, you
>>> cheap-assed mother ****er (swearing just so Marty will have a shit
>>> fit).
>>>
>>> You and ham. This is the one of the major items on a short list of
>>> things you never shut up about. You apparently just bought a 25%
>>> water-added ham just so you'd have something to bitch about here.
>>> You raelly are a troll.
>>>
>>> -sw
>>>
>>>
>>Little Squirty I'm not trying to troll at all. What we're discovering
>>here
>>is that Smithfield in CA isn't the same as Smithfield in Texas. What is
>>Smithfield elsewhere?
>>
>>Kent
>>
> You did not smoke, nor did you grill this ham. That makes this entire
> topic off topic for AFB.
>
>
Finding the best food product meeting your needs is absolutely, absolutely
on topic. 90% of what comes out of the grill/smoker is tied to the raw
ingredient that goes in. My original intent was to cook this in the WSM at a
low smoking temp. I've grilled indirectly raw cured hams a number of times
in the usual fashion on the Weber grill.

On Sun, 14 Nov 2010 22:46:23 -0800, "Kent" > wrote:

>
>"Gene" > wrote in message
.. .
>> On Sun, 14 Nov 2010 18:34:13 -0800, "Kent" > wrote:
>>
>>>
>>>"Sqwertz" > wrote in message
...
>>>> On Sun, 14 Nov 2010 16:22:16 -0800, Kent wrote:
>>>>
>>>>> Does Smithfield sell "Smithfield Hams" from different distributors
>>>>> throughout the country? My ham was "25% water added", not 7%, and of
>>>>> marginal quality.
>>>>
>>>> Keep shopping at Walmart and get what you pay for.
>>>>
>>>> The Smithfield hams I buy are "in natural juices" and "Hardwood
>>>> Smoked". I of course don't shop at ****ing Walmart, you
>>>> cheap-assed mother ****er (swearing just so Marty will have a shit
>>>> fit).
>>>>
>>>> You and ham. This is the one of the major items on a short list of
>>>> things you never shut up about. You apparently just bought a 25%
>>>> water-added ham just so you'd have something to bitch about here.
>>>> You raelly are a troll.
>>>>
>>>> -sw
>>>>
>>>>
>>>Little Squirty I'm not trying to troll at all. What we're discovering
>>>here
>>>is that Smithfield in CA isn't the same as Smithfield in Texas. What is
>>>Smithfield elsewhere?
>>>
>>>Kent
>>>
>> You did not smoke, nor did you grill this ham. That makes this entire
>> topic off topic for AFB.
>>
>>
>Finding the best food product meeting your needs is absolutely, absolutely
>on topic. 90% of what comes out of the grill/smoker is tied to the raw
>ingredient that goes in. My original intent was to cook this in the WSM at a
>low smoking temp. I've grilled indirectly raw cured hams a number of times
>in the usual fashion on the Weber grill.
>
>
But you didn't this time did you?

If you care about a quality product, find a butcher. If you can't find
one, then become one.

On 14-Nov-2010, "Kent" > wrote:

> "Sqwertz" > wrote in message
> ...
> > On Sun, 14 Nov 2010 16:22:16 -0800, Kent wrote:
> >
> >> Does Smithfield sell "Smithfield Hams" from different distributors
> >> throughout the country? My ham was "25% water added", not 7%, and of
> >> marginal quality.
> >
> > Keep shopping at Walmart and get what you pay for.
> >
> > The Smithfield hams I buy are "in natural juices" and "Hardwood
> > Smoked". I of course don't shop at ****ing Walmart, you
> > cheap-assed mother ****er (swearing just so Marty will have a shit
> > fit).
> >
> > You and ham. This is the one of the major items on a short list of
> > things you never shut up about. You apparently just bought a 25%
> > water-added ham just so you'd have something to bitch about here.
> > You raelly are a troll.
> >
> > -sw
> >
> >
> Little Squirty I'm not trying to troll at all. What we're discovering
> here
> is that Smithfield in CA isn't the same as Smithfield in Texas. What is
> Smithfield elsewhere?
>
> Kent

Why not just check out the Smithfield website and check out all of
their products for yourself. They offer a multitude of ham products
either cooked or uncooked. All are cured. They have two retail stores.
Neither are in California. I find no reference to any variety of Smithfield
ham peculiar to a particular area. Certainly there is no reference to
a Texas or California variety. If you really need to learn how to cook
a Smithfield ham, perhaps Smithfield might know something about
it. In all the years I have been reading this group, I have never read
about anyone extolling the virtues of barbecuing a Smithfield ham.
There have been a multitude of "Picnic" hams cooked, but frankly,
I don't remember anyone ever talking about cooking a whole ham.
Most of us don't start with a cured product to cook outdoors. I
can't even imagine why I might want to.

http://www.smithfieldhams.com/

--
Brick (Kinky is using a feather.
Perverted is using the whole chicken.)

On Sun, 14 Nov 2010 21:00:39 -0600, Omelet >
wrote:

>In article >,
> "Kent" > wrote:
>
>> Does Smithfield sell "Smithfield Hams" from different distributors
>> throughout the country? My ham was "25% water added", not 7%, and of
>> marginal quality. I know Cook's hams are now a Smithfield owned product.
>> They no longer produce uncooked cured hams. Maybe one shouldn't buy ham just
>> because of the label "Smithfield". Is the Smithfield in Texas from a
>> different producer than the one from a vendor in Northern California? Is
>> there a good uncooked cured ham?.
>>
>> Kent
>> ---------------------
>> ,always anal, searching for the right paper
>
>Cute sig. <grins>
>
>Imho paying extra for name brands is never worth the additional price. A
>ham is a ham...

Unless it is a better product. But I get what your sayin, brand seldom
equals a better quality product for the money.

And I tend to agree with you.

I look for a ham that is natural juices (never water added), bone in,
and uncooked. As a second choice, all the same but cooked (to be
reheated).

I just want the most natural product (screw "organic") that I can
obtain without stuff added to increase the weight in order to rip me
off. I want as much control over the cooking process I can get. This
ensures that the ham turns out the way I want it to (unless I **** it
up).

"Gene" > wrote in message
...
> On Sun, 14 Nov 2010 21:00:39 -0600, Omelet >
> wrote:
>
>>In article >,
>> "Kent" > wrote:
>>
>>> Does Smithfield sell "Smithfield Hams" from different distributors
>>> throughout the country? My ham was "25% water added", not 7%, and of
>>> marginal quality. I know Cook's hams are now a Smithfield owned product.
>>> They no longer produce uncooked cured hams. Maybe one shouldn't buy ham
>>> just
>>> because of the label "Smithfield". Is the Smithfield in Texas from a
>>> different producer than the one from a vendor in Northern California? Is
>>> there a good uncooked cured ham?.
>>>
>>> Kent
>>> ---------------------
>>> ,always anal, searching for the right paper
>>
>>Cute sig. <grins>
>>
>>Imho paying extra for name brands is never worth the additional price. A
>>ham is a ham...
>
> Unless it is a better product. But I get what your sayin, brand seldom
> equals a better quality product for the money.
>
> And I tend to agree with you.
>
> I look for a ham that is natural juices (never water added), bone in,
> and uncooked. As a second choice, all the same but cooked (to be
> reheated).
>
> I just want the most natural product (screw "organic") that I can
> obtain without stuff added to increase the weight in order to rip me
> off. I want as much control over the cooking process I can get. This
> ensures that the ham turns out the way I want it to (unless I **** it
> up).
>
>
And.....Where do you find an uncooked cured ham meeting the above
standard[s]? Not a fresh ham, which you can buy at any restaurant supply
outlet. Not a cooked ham, which can buy anywhere? Is there a national brand
meeting your standard above?

On Sun, 14 Nov 2010 22:37:18 -0800, "Kent" > wrote:

>
>"Gene" > wrote in message
.. .
>> On Sun, 14 Nov 2010 21:00:39 -0600, Omelet >
>> wrote:
>>
>>>In article >,
>>> "Kent" > wrote:
>>>
>>>> Does Smithfield sell "Smithfield Hams" from different distributors
>>>> throughout the country? My ham was "25% water added", not 7%, and of
>>>> marginal quality. I know Cook's hams are now a Smithfield owned product.
>>>> They no longer produce uncooked cured hams. Maybe one shouldn't buy ham
>>>> just
>>>> because of the label "Smithfield". Is the Smithfield in Texas from a
>>>> different producer than the one from a vendor in Northern California? Is
>>>> there a good uncooked cured ham?.
>>>>
>>>> Kent
>>>> ---------------------
>>>> ,always anal, searching for the right paper
>>>
>>>Cute sig. <grins>
>>>
>>>Imho paying extra for name brands is never worth the additional price. A
>>>ham is a ham...
>>
>> Unless it is a better product. But I get what your sayin, brand seldom
>> equals a better quality product for the money.
>>
>> And I tend to agree with you.
>>
>> I look for a ham that is natural juices (never water added), bone in,
>> and uncooked. As a second choice, all the same but cooked (to be
>> reheated).
>>
>> I just want the most natural product (screw "organic") that I can
>> obtain without stuff added to increase the weight in order to rip me
>> off. I want as much control over the cooking process I can get. This
>> ensures that the ham turns out the way I want it to (unless I **** it
>> up).
>>
>>
>And.....Where do you find an uncooked cured ham meeting the above
>standard[s]? Not a fresh ham, which you can buy at any restaurant supply
>outlet. Not a cooked ham, which can buy anywhere? Is there a national brand
>meeting your standard above?
>
>
>
>
It's called a BUTCHER. You know, a local guy, supporting and servicing
the local economy, who hires local workers, purchases from local farms
(when he can), providing fresh meats cut to order.

National brands rarely meet my standards.

Do you really care?

"Gene" > wrote in message
...
> On Sun, 14 Nov 2010 22:37:18 -0800, "Kent" > wrote:
>
>>
>>"Gene" > wrote in message
. ..
>>> On Sun, 14 Nov 2010 21:00:39 -0600, Omelet >
>>> wrote:
>>>
>>>>In article >,
>>>> "Kent" > wrote:
>>>>
>>>>> Does Smithfield sell "Smithfield Hams" from different distributors
>>>>> throughout the country? My ham was "25% water added", not 7%, and of
>>>>> marginal quality. I know Cook's hams are now a Smithfield owned
>>>>> product.
>>>>> They no longer produce uncooked cured hams. Maybe one shouldn't buy
>>>>> ham
>>>>> just
>>>>> because of the label "Smithfield". Is the Smithfield in Texas from a
>>>>> different producer than the one from a vendor in Northern California?
>>>>> Is
>>>>> there a good uncooked cured ham?.
>>>>>
>>>>> Kent
>>>>> ---------------------
>>>>> ,always anal, searching for the right paper
>>>>
>>>>Cute sig. <grins>
>>>>
>>>>Imho paying extra for name brands is never worth the additional price. A
>>>>ham is a ham...
>>>
>>> Unless it is a better product. But I get what your sayin, brand seldom
>>> equals a better quality product for the money.
>>>
>>> And I tend to agree with you.
>>>
>>> I look for a ham that is natural juices (never water added), bone in,
>>> and uncooked. As a second choice, all the same but cooked (to be
>>> reheated).
>>>
>>> I just want the most natural product (screw "organic") that I can
>>> obtain without stuff added to increase the weight in order to rip me
>>> off. I want as much control over the cooking process I can get. This
>>> ensures that the ham turns out the way I want it to (unless I **** it
>>> up).
>>>
>>>
>>And.....Where do you find an uncooked cured ham meeting the above
>>standard[s]? Not a fresh ham, which you can buy at any restaurant supply
>>outlet. Not a cooked ham, which can buy anywhere? Is there a national
>>brand
>>meeting your standard above?
>>
> It's called a BUTCHER. You know, a local guy, supporting and servicing
> the local economy, who hires local workers, purchases from local farms
> (when he can), providing fresh meats cut to order.
>
> National brands rarely meet my standards.
>
> Do you really care?
>
>
I asked for a source for an uncooked and wet cured ham. Butchers don't wet
cure fresh ham, certainly not around here in N. Cal. I've been around a fair
# of butchers of all ethnicities and I've not seen any who wet cure and
market their own cured uncooked ham. I do know one butcher who makes
proscuitto. That's obviously totally different.

I think it's pretty hard to wet cure a whole bone in fresh ham in the home
without injecting. Have you confirmed that this recipe in the URL you just
posted has the correct amount of nitrite? That doesn't look like enough to
me.
a.. 2 liters of water
b.. ¾ cup of kosher salt
c.. 1 cup of brown sugar (1 packed cup)
d.. 4 teaspoons of pink salt (insta cure #1) (4 teaspoons)

On Sun, 14 Nov 2010 23:05:52 -0800, "Kent" > wrote:

>
>"Gene" > wrote in message
.. .
>> On Sun, 14 Nov 2010 22:37:18 -0800, "Kent" > wrote:
>>
>>>
>>>"Gene" > wrote in message
...
>>>> On Sun, 14 Nov 2010 21:00:39 -0600, Omelet >
>>>> wrote:
>>>>
>>>>>In article >,
>>>>> "Kent" > wrote:
>>>>>
>>>>>> Does Smithfield sell "Smithfield Hams" from different distributors
>>>>>> throughout the country? My ham was "25% water added", not 7%, and of
>>>>>> marginal quality. I know Cook's hams are now a Smithfield owned
>>>>>> product.
>>>>>> They no longer produce uncooked cured hams. Maybe one shouldn't buy
>>>>>> ham
>>>>>> just
>>>>>> because of the label "Smithfield". Is the Smithfield in Texas from a
>>>>>> different producer than the one from a vendor in Northern California?
>>>>>> Is
>>>>>> there a good uncooked cured ham?.
>>>>>>
>>>>>> Kent
>>>>>> ---------------------
>>>>>> ,always anal, searching for the right paper
>>>>>
>>>>>Cute sig. <grins>
>>>>>
>>>>>Imho paying extra for name brands is never worth the additional price. A
>>>>>ham is a ham...
>>>>
>>>> Unless it is a better product. But I get what your sayin, brand seldom
>>>> equals a better quality product for the money.
>>>>
>>>> And I tend to agree with you.
>>>>
>>>> I look for a ham that is natural juices (never water added), bone in,
>>>> and uncooked. As a second choice, all the same but cooked (to be
>>>> reheated).
>>>>
>>>> I just want the most natural product (screw "organic") that I can
>>>> obtain without stuff added to increase the weight in order to rip me
>>>> off. I want as much control over the cooking process I can get. This
>>>> ensures that the ham turns out the way I want it to (unless I **** it
>>>> up).
>>>>
>>>>
>>>And.....Where do you find an uncooked cured ham meeting the above
>>>standard[s]? Not a fresh ham, which you can buy at any restaurant supply
>>>outlet. Not a cooked ham, which can buy anywhere? Is there a national
>>>brand
>>>meeting your standard above?
>>>
>> It's called a BUTCHER. You know, a local guy, supporting and servicing
>> the local economy, who hires local workers, purchases from local farms
>> (when he can), providing fresh meats cut to order.
>>
>> National brands rarely meet my standards.
>>
>> Do you really care?
>>
>>
>I asked for a source for an uncooked and wet cured ham. Butchers don't wet
>cure fresh ham, certainly not around here in N. Cal. I've been around a fair
># of butchers of all ethnicities and I've not seen any who wet cure and
>market their own cured uncooked ham. I do know one butcher who makes
>proscuitto. That's obviously totally different.
>
>I think it's pretty hard to wet cure a whole bone in fresh ham in the home
>without injecting. Have you confirmed that this recipe in the URL you just
>posted has the correct amount of nitrite? That doesn't look like enough to
>me.
> a.. 2 liters of water
> b.. ¾ cup of kosher salt
> c.. 1 cup of brown sugar (1 packed cup)
> d.. 4 teaspoons of pink salt (insta cure #1) (4 teaspoons)
>
>
>
>
There is no ****in way you are going to draw me into your B.S.
I just know this is going to end up being about specific gravity, etc.

On 15-Nov-2010, Omelet > wrote:

> In article >,
> "Kent" > wrote:
>
> > > It's called a BUTCHER. You know, a local guy, supporting and servicing
> > > the local economy, who hires local workers, purchases from local farms
> > > (when he can), providing fresh meats cut to order.
> > >
> > > National brands rarely meet my standards.
> > >
> > > Do you really care?
> > >
> > >
> > I asked for a source for an uncooked and wet cured ham. Butchers don't
> > wet
> > cure fresh ham, certainly not around here in N. Cal. I've been around a
> > fair
> > # of butchers of all ethnicities and I've not seen any who wet cure and
> > market their own cured uncooked ham. I do know one butcher who makes
> > proscuitto. That's obviously totally different.
> >
> > I think it's pretty hard to wet cure a whole bone in fresh ham in the
> > home
> > without injecting. Have you confirmed that this recipe in the URL you
> > just
> > posted has the correct amount of nitrite? That doesn't look like enough
> > to
> > me.
> > a.. 2 liters of water
> > b.. ¾ cup of kosher salt
> > c.. 1 cup of brown sugar (1 packed cup)
> > d.. 4 teaspoons of pink salt (insta cure #1) (4 teaspoons)
>
> Trust us Kent, a little bit of cure goes a LONG long way!
>
> I've wet cured using a home made cure with Potassium Nitrate (Salt
> Petre) with very good success.
>
> I've posted pic links for my Canadian Bacon. :-)
> --
> Peace! Om

Salt Petre was used exclusively when I was still a child. Folks didn't
own personal chemistry sets in those days. My foks had an actual
smoke house. It was about the size of a typical yard shed these
days, but was taller and constructed of real wood., It had a dirt
floor. The hams were hung overhead and a small fire was kept
going in the middle of the floor to make smoke. This was of course
only done in the fall when the weather was cool enough in Northern
Indiana.

--
Brick (Kinky is using a feather.
Perverted is using the whole chicken.)

On 15-Nov-2010, "Kent" > wrote:

> "Gene" > wrote in message

.. . .

> >
> And.....Where do you find an uncooked cured ham meeting the above
> standard[s]? Not a fresh ham, which you can buy at any restaurant supply
> outlet. Not a cooked ham, which can buy anywhere? Is there a national
> brand
> meeting your standard above?


Check he

http://www.hormelfoods.com/newsroom/...rmelHamFS.aspx

and here;

http://www.meachamhams.com/faq.asp

and here for a whole list of companies;

http://www.smithfieldfoods.com/

--
Brick (Too soon old and too late smart.)

> wrote in message
ster.com...
>
> On 15-Nov-2010, "Kent" > wrote:
>
>> "Gene" > wrote in message
>
> . . .
>
>> >
>> And.....Where do you find an uncooked cured ham meeting the above
>> standard[s]? Not a fresh ham, which you can buy at any restaurant supply
>> outlet. Not a cooked ham, which can buy anywhere? Is there a national
>> brand
>> meeting your standard above?
>
>
> Check he
>
> http://www.hormelfoods.com/newsroom/...rmelHamFS.aspx
>
> and here;
>
> http://www.meachamhams.com/faq.asp
>
> and here for a whole list of companies;
>
> http://www.smithfieldfoods.com/
>
> --
> Brick (Too soon old and too late smart.)
>
>
Thanks very much for your note, Brick,

Meacham hams does have a raw cured ham product. It's $55, not including
shipping. I'm sure it's very good.
http://www.meachamhams.com/prodinfo.asp?number=D105

I can't find anything about Smithfield from their site. Smithfield, as I'm
sure you know, and as I'm learning, is multiple companies. Based in
Portsmouth, Virginia, Smithfield Companies' operating units include The
Smithfield Ham and Products Co., V. W. Joyner & Co., Pruden Packing Co., E.
M. Todd Co. and Williamsburg Foods. They also own Cook's ham.

I've written them the following query regarding my raw ham question.

"To: Smithfield foods: I'm trying to locate a bone in half ham that is
uncooked, cured, and preferably smoked. I have purchased a Smithfield Brand
"ready to cook" raw, cured, non smoked ham at Walmart.
My questions a
1. Do you have any uncooked ham product other than the one purchased at
Walmart in the "raw category" that is retail marketed in Northern
California?
2. Does your Cook's ham subsidiary still have a raw uncooked ham? Is that
ham made by the same producer as the Smithfield Ham? Is that ham Smoked?
3. Is there anything unique about the raw Smithfield Ham you sell at
Walmart? Is that only sold at Walmart?
Please note: My question is not about any of your cooked ham products, nor
about any of your dry cured "Virginia Ham" products. I'm very familiar with
the latter. I'd really like to find a higher quality raw cured and
preferably smoked ham. Many want to smoke-cook a raw ham in a smoker.
Thanks very much,"
>
>
I can't find anything on the Hormel site. I wouldn't go further there.

Kent.
..

On 11/15/2010 1:46 PM, Kent wrote:
> > wrote in message
> ster.com...
>>
>> On 15-Nov-2010, > wrote:
>>
>>> > wrote in message
>>
>> . . .
>>
>>>>
>>> And.....Where do you find an uncooked cured ham meeting the above
>>> standard[s]? Not a fresh ham, which you can buy at any restaurant supply
>>> outlet. Not a cooked ham, which can buy anywhere? Is there a national
>>> brand
>>> meeting your standard above?
>>
>>
>> Check he
>>
>> http://www.hormelfoods.com/newsroom/...rmelHamFS.aspx
>>
>> and here;
>>
>> http://www.meachamhams.com/faq.asp
>>
>> and here for a whole list of companies;
>>
>> http://www.smithfieldfoods.com/
>>
>> --
>> Brick (Too soon old and too late smart.)
>>
>>
> Thanks very much for your note, Brick,
>
> Meacham hams does have a raw cured ham product. It's $55, not including
> shipping. I'm sure it's very good.
> http://www.meachamhams.com/prodinfo.asp?number=D105
>
> I can't find anything about Smithfield from their site. Smithfield, as I'm
> sure you know, and as I'm learning, is multiple companies. Based in
> Portsmouth, Virginia, Smithfield Companies' operating units include The
> Smithfield Ham and Products Co., V. W. Joyner& Co., Pruden Packing Co., E.
> M. Todd Co. and Williamsburg Foods. They also own Cook's ham.
>
> I've written them the following query regarding my raw ham question.
>
> "To: Smithfield foods: I'm trying to locate a bone in half ham that is
> uncooked, cured, and preferably smoked. I have purchased a Smithfield Brand
> "ready to cook" raw, cured, non smoked ham at Walmart.
> My questions a
> 1. Do you have any uncooked ham product other than the one purchased at
> Walmart in the "raw category" that is retail marketed in Northern
> California?
> 2. Does your Cook's ham subsidiary still have a raw uncooked ham? Is that
> ham made by the same producer as the Smithfield Ham? Is that ham Smoked?
> 3. Is there anything unique about the raw Smithfield Ham you sell at
> Walmart? Is that only sold at Walmart?
> Please note: My question is not about any of your cooked ham products, nor
> about any of your dry cured "Virginia Ham" products. I'm very familiar with
> the latter. I'd really like to find a higher quality raw cured and
> preferably smoked ham. Many want to smoke-cook a raw ham in a smoker.
> Thanks very much,"
>>
>>
> I can't find anything on the Hormel site. I wouldn't go further there.
>
> Kent.
> .
>
>
>


Why are you so nice to Smithfield? They are the ones causing you such
confusion and you only ask THREE questions. Yet, when you come here
with questions you have TEN or more.

Stop being so nice to Smithfield..

Thanks

BBQ

--

"Omelet" > wrote in message
news
> In article >,
> Gene > wrote:
>
>> >Imho paying extra for name brands is never worth the additional price. A
>> >ham is a ham...
>>
>> Unless it is a better product. But I get what your sayin, brand seldom
>> equals a better quality product for the money.
>>
>> And I tend to agree with you.
>>
>> I look for a ham that is natural juices (never water added), bone in,
>> and uncooked. As a second choice, all the same but cooked (to be
>> reheated).
>>
>> I just want the most natural product (screw "organic") that I can
>> obtain without stuff added to increase the weight in order to rip me
>> off. I want as much control over the cooking process I can get. This
>> ensures that the ham turns out the way I want it to (unless I **** it
>> up).
>
> I need to take a good photo of the HEB "Smithfield" hams I've been
> purchasing. Never paid that much attention but they do come with
> cooking instructions. I tend to eat them cold as is a lot of the time
> (maybe I've been eating raw ham? <shrugs>) but cooking them does improve
> the flavor and texture somewhat. They are good either way.
>
> Lots of times I'll just slice a hunk off and nuke it.
>
> Lately, I've been having them sliced into ham steaks for various uses.
> They will slice for free. They are $1.47 this week!
>
> I leave the last 6" or less intact for using in various legume soups.
>
> Kent has given me ideas tho' and now I'm considering cooking a whole one
> in the offset. Probably will try it some time this Holiday Season. :-)
> Thanks Kent!
> --
> Peace! Om
>
>
From the HEB site, it looks like all the hams they sell are fully cooked. If
one is going to go to the effort of low temp smoking, I thinik you want to
start with something that hasn't been cooked. If it's been properly cured
you should be able to smoke it safely at a low temp for a longer time.

Kent

On Mon, 15 Nov 2010 15:11:48 -0600, Omelet >
wrote:


>I need to take a good photo of the HEB "Smithfield" hams I've been
>purchasing.

Question asked out of complete ignorance, but what is HEB?

On Nov 16, 4:41*pm, mike > wrote:
> On Mon, 15 Nov 2010 15:11:48 -0600, Omelet >
> wrote:
>
> >I need to take a good photo of the HEB "Smithfield" hams I've been
> >purchasing.
>
> Question asked out of complete ignorance, but what is HEB?

according to the last grocer's magazine, HEB is the only supermarket
in the state of Texas that outsells Walmart.

They have big stores, small stores, mega stores and their culinary
stores. They were started here in Texas, and that helps them a lot as
they seem to understand the markets in the more suburban areas and
smaller towns better than other retailers.

http://www.heb.com/home/home.jsp

Robert

On Tue, 16 Nov 2010 15:01:26 -0800 (PST), "
> wrote:

>On Nov 16, 4:41*pm, mike > wrote:
>> On Mon, 15 Nov 2010 15:11:48 -0600, Omelet >
>> wrote:
>>
>> >I need to take a good photo of the HEB "Smithfield" hams I've been
>> >purchasing.
>>
>> Question asked out of complete ignorance, but what is HEB?
>
>according to the last grocer's magazine, HEB is the only supermarket
>in the state of Texas that outsells Walmart.
>
>They have big stores, small stores, mega stores and their culinary
>stores. They were started here in Texas, and that helps them a lot as
>they seem to understand the markets in the more suburban areas and
>smaller towns better than other retailers.
>
>http://www.heb.com/home/home.jsp
>
>Robert

Appreciate the info. Looked at their site, punched in my zip, and not
a store within 100 miles. Probably 1000. Ah well, at least I know
who they are now. Thanks!

On 11/16/2010 5:01 PM, wrote:
> On Nov 16, 4:41 pm, > wrote:
>> On Mon, 15 Nov 2010 15:11:48 -0600, >
>> wrote:
>>
>>> I need to take a good photo of the HEB "Smithfield" hams I've been
>>> purchasing.
>>
>> Question asked out of complete ignorance, but what is HEB?
>
> according to the last grocer's magazine, HEB is the only supermarket
> in the state of Texas that outsells Walmart.
>
> They have big stores, small stores, mega stores and their culinary
> stores. They were started here in Texas, and that helps them a lot as
> they seem to understand the markets in the more suburban areas and
> smaller towns better than other retailers.
>
> http://www.heb.com/home/home.jsp
>
> Robert


It helps they have good prices. Whole chickens $.69/lb, thick cut NY
Strip Steaks, $4.99 lb. brisket probably $.99/lb in the ad from a week
or 2 before the ad I got these prices from....


Best prices for those items in MN, $1.29/lb for whole chickens, $6.99/lb
for strip steaks, brisket $1.98/lb(at Walmart)


BBQ

--

On Nov 16, 2:41*pm, mike > wrote:
>
> Question asked out of complete ignorance, but what is HEB?

The Texas version of Piggly Wiggly of course.

On 11/16/2010 6:42 PM, tutall wrote:
> On Nov 16, 2:41 pm, > wrote:
>>
>> Question asked out of complete ignorance, but what is HEB?
>
> The Texas version of Piggly Wiggly of course.
>


Piggly Wiggly was around here(MN) in the 60's. Not sure why they have
not com back. Other large chain type places were here, left and came
back. Took 20 years or so, but they returned to this market..

BBQ

--

On Tue, 16 Nov 2010 20:09:31 -0600, bbq > wrote:

>On 11/16/2010 6:42 PM, tutall wrote:
>> On Nov 16, 2:41 pm, > wrote:
>>>
>>> Question asked out of complete ignorance, but what is HEB?
>>
>> The Texas version of Piggly Wiggly of course.
>>
>
>
>Piggly Wiggly was around here(MN) in the 60's. Not sure why they have
>not com back. Other large chain type places were here, left and came
>back. Took 20 years or so, but they returned to this market..
>
>BBQ


I remember Piggly Wiggly from a few trips to Grand Rapids to go
fishing with the old man when I was a kid. Since I wan't born until
'68, I'm guessing they were around a bit later than just the 60's

On 16-Nov-2010, mike > wrote:

> On Mon, 15 Nov 2010 15:11:48 -0600, Omelet >
> wrote:
>
>
> >I need to take a good photo of the HEB "Smithfield" hams I've been
> >purchasing.
>
> Question asked out of complete ignorance, but what is HEB?

HEB is a food giant not found in the civilized world. Their sister
store chain "Piggly Wiggly" isn't found in the civilized world either.
Fortunately for Texas, I think they have been spared from Publix and
Winn Dixie. If not, they have my deepest sympathy.
--
Brick (Kinky is using a feather.
Perverted is using the whole chicken.)

On Wed, 17 Nov 2010 04:01:00 GMT,
wrote:

> HEB is a food giant not found in the civilized world. Their sister
> store chain "Piggly Wiggly" isn't found in the civilized world either.
> Fortunately for Texas, I think they have been spared from Publix and
> Winn Dixie. If not, they have my deepest sympathy.

HEB is not relatedto any other grocery store in the USA. They do
have some sort of spin-off in Mexico.

-sw

Sqwertz wrote:
> On Wed, 17 Nov 2010 04:01:00 GMT,
> wrote:
>
>> HEB is a food giant not found in the civilized world. Their sister
>> store chain "Piggly Wiggly" isn't found in the civilized world
>> either. Fortunately for Texas, I think they have been spared from
>> Publix and Winn Dixie. If not, they have my deepest sympathy.
>
> HEB is not relatedto any other grocery store in the USA. They do
> have some sort of spin-off in Mexico.
>
> -sw

you're forgetting Central Market

On Wed, 17 Nov 2010 04:01:00 GMT, wrote:

>
>On 16-Nov-2010, mike > wrote:
>
>> On Mon, 15 Nov 2010 15:11:48 -0600, Omelet >
>> wrote:
>>
>>
>> >I need to take a good photo of the HEB "Smithfield" hams I've been
>> >purchasing.
>>
>> Question asked out of complete ignorance, but what is HEB?
>
>HEB is a food giant not found in the civilized world. Their sister
>store chain "Piggly Wiggly" isn't found in the civilized world either.
>Fortunately for Texas, I think they have been spared from Publix and
>Winn Dixie. If not, they have my deepest sympathy.

Winn Dixie and Publicx were about the only groceery stores around
durring my ten years in Orlando. Crappy selection and high prices. My
wfe had already started calling Publix "Pubics" before we moved there.

On Mon, 22 Nov 2010 17:22:52 -0500, mike wrote:

> Winn Dixie and Publicx were about the only groceery stores around
> durring my ten years in Orlando. Crappy selection and high prices. My
> wfe had already started calling Publix "Pubics" before we moved there.

Having shopped at a few dozen other grocery stores across the
country, I'd sorely miss HEB. I probably wouldn't buy many
groceries for the first few months just on principle. Then
desperation would prevail.

-sw