Not much for recipes on the net that I have noticed (atleast through google
search), and I have never cooked one before.

I have a 3-4 pound cottage roll, plenty of vegies to spare. Any
suggestions? Keep in mind, I don't have a slow cooker.

On Fri, 15 Sep 2006 16:18:19 +0000, Peter wrote:

> Not much for recipes on the net that I have noticed (atleast through google
> search), and I have never cooked one before.
>
> I have a 3-4 pound cottage roll, plenty of vegies to spare. Any
> suggestions? Keep in mind, I don't have a slow cooker.


Good on the slow cooker. Look for a corned beef and cabbage recipe and
use the ham instead of the beef.. actually Nancy Young posted two recipes
for corned beef yesterday. Check them out.

>
>> Not much for recipes on the net that I have noticed (atleast through
>> google
>> search), and I have never cooked one before.
>>
>> I have a 3-4 pound cottage roll, plenty of vegies to spare. Any
>> suggestions? Keep in mind, I don't have a slow cooker.
>
>
> Good on the slow cooker. Look for a corned beef and cabbage recipe and
> use the ham instead of the beef.. actually Nancy Young posted two recipes
> for corned beef yesterday. Check them out.

Thanks, checking them out. Slow Cooker on the xmas list :-)

On Fri, 15 Sep 2006 18:04:11 +0000, Peter wrote:

Slow Cooker on the xmas list :-)

Take it off! <G>

Actually I have heard it is good for making breakfast mush.

> Slow Cooker on the xmas list :-)
>
> Take it off! <G>
>
> Actually I have heard it is good for making breakfast mush.


Haha, I am sure I can come up with something tastey with it, *maybe* a stew
or something. The only cooking appliances I use now are the stove, rice
cooker and occasionaly the blender makes an appearance on the counter top..

Living in an apartment, space is limited, the smokers and bbq's will have to
wait a few years :-)

In article <vWBOg.12341$Lb5.8784@edtnps89>, "Peter" >
wrote:


> >> I have a 3-4 pound cottage roll, plenty of vegies to spare. Any
> >> suggestions? Keep in mind, I don't have a slow cooker.

The oven works well as a slow cooker, although it tends to heat the
place up, so not good on hot days. Use a low temperature of course.

OK, I give up. I've been waiting a few days for somebody else else to
ask or answer: WHAT THE HECK IS A COTTAGE ROLL?

--
Dan Abel

Petaluma, California, USA

"Dan Abel" > wrote in message
...
> In article <vWBOg.12341$Lb5.8784@edtnps89>, "Peter" >
> wrote:
>
>
> > >> I have a 3-4 pound cottage roll, plenty of vegies to spare. Any
> > >> suggestions? Keep in mind, I don't have a slow cooker.
>
> The oven works well as a slow cooker, although it tends to heat the
> place up, so not good on hot days. Use a low temperature of course.
>
> OK, I give up. I've been waiting a few days for somebody else else to
> ask or answer: WHAT THE HECK IS A COTTAGE ROLL?
>

I'm glad somebody asked! I want to know what it is, too!

kili

Oh pshaw, on Fri 15 Sep 2006 11:57:18a, Dan Abel meant to say...

> In article <vWBOg.12341$Lb5.8784@edtnps89>, "Peter" >
> wrote:
>
>
>> >> I have a 3-4 pound cottage roll, plenty of vegies to spare. Any
>> >> suggestions? Keep in mind, I don't have a slow cooker.
>
> The oven works well as a slow cooker, although it tends to heat the
> place up, so not good on hot days. Use a low temperature of course.
>
> OK, I give up. I've been waiting a few days for somebody else else to
> ask or answer: WHAT THE HECK IS A COTTAGE ROLL?
>

Cottage ham or cottage roll are names for an uncooked ham made from the pork
shoulder. They can be quite good eating.

--
Wayne Boatwright @¿@¬
_____________________

>>> >> I have a 3-4 pound cottage roll, plenty of vegies to spare. Any
>>> >> suggestions? Keep in mind, I don't have a slow cooker.
>>
>> The oven works well as a slow cooker, although it tends to heat the
>> place up, so not good on hot days. Use a low temperature of course.
>>
>> OK, I give up. I've been waiting a few days for somebody else else to
>> ask or answer: WHAT THE HECK IS A COTTAGE ROLL?
>>
>
> Cottage ham or cottage roll are names for an uncooked ham made from the
> pork
> shoulder. They can be quite good eating.


Haha, thanks for answering. Yes, almost an uncooked ham. The label says
"cured pork", if that helps. I wasn't really sure at first either, but as
it is cooking right now, almost looking, and smelling, like ham. Though not
exactly like a cooked ham you would buy at a grocery store, seems to have
more of a unprocessed quality to it.

>>> OK, I give up. I've been waiting a few days for somebody else else to
>>> ask or answer: WHAT THE HECK IS A COTTAGE ROLL?
>>>
>>
>> Cottage ham or cottage roll are names for an uncooked ham made from the
>> pork
>> shoulder. They can be quite good eating.
>
>
> Haha, thanks for answering. Yes, almost an uncooked ham. The label says
> "cured pork", if that helps. I wasn't really sure at first either, but as
> it is cooking right now, almost looking, and smelling, like ham. Though
> not exactly like a cooked ham you would buy at a grocery store, seems to
> have more of a unprocessed quality to it.


Oh and I should mention, there is no "rine" on it, like most regular hams,
cottage rolls come netted.
..

In article <OtDOg.12976$Lb5.4107@edtnps89>, "Peter" >
wrote:


> > Cottage ham or cottage roll are names for an uncooked ham made from the
> > pork
> > shoulder. They can be quite good eating.
>
> Haha, thanks for answering. Yes, almost an uncooked ham. The label says
> "cured pork", if that helps. I wasn't really sure at first either, but as
> it is cooking right now, almost looking, and smelling, like ham. Though not
> exactly like a cooked ham you would buy at a grocery store, seems to have
> more of a unprocessed quality to it.

I almost always buy uncooked hams from the grocery store. They are much
cheaper (although there is a lot of fat and bone) and they taste much
better. Just unwrap them, stick them on a broiler pan and bake
according to directions on package (or in cookbook). They take a long
time to cook but no effort. We generally put cloves in ours, but that's
just us. We put cloves in the cooked hams also.

--
Dan Abel

Petaluma, California, USA

shoulder. They can be quite good eating.
>>
>> Haha, thanks for answering. Yes, almost an uncooked ham. The label says
>> "cured pork", if that helps. I wasn't really sure at first either, but
>> as
>> it is cooking right now, almost looking, and smelling, like ham. Though
>> not
>> exactly like a cooked ham you would buy at a grocery store, seems to have
>> more of a unprocessed quality to it.
>
> I almost always buy uncooked hams from the grocery store. They are much
> cheaper (although there is a lot of fat and bone) and they taste much
> better. Just unwrap them, stick them on a broiler pan and bake
> according to directions on package (or in cookbook). They take a long
> time to cook but no effort. We generally put cloves in ours, but that's
> just us. We put cloves in the cooked hams also.


Well, If I had the option, I would prefer to buy uncooked ham, but I don't
see anything by that name here in the grocery store. When this cottage roll
is ready, and if it tastes close enough, I'll deffinitly be buying these
instead from here on out. Specificly for dutch pea soup, but I can
probably find many uses :-)

Also, I don't mind bone in, great for soups.

I think, it is possible, that a cottage roll is just a uncooked ham that is
brined? or is "regular" ham brined too? I have no idea.

Oh pshaw, on Fri 15 Sep 2006 01:26:10p, Peter meant to say...

> shoulder. They can be quite good eating.
>>>
>>> Haha, thanks for answering. Yes, almost an uncooked ham. The label
>>> says "cured pork", if that helps. I wasn't really sure at first
>>> either, but as it is cooking right now, almost looking, and smelling,
>>> like ham. Though not exactly like a cooked ham you would buy at a
>>> grocery store, seems to have more of a unprocessed quality to it.
>>
>> I almost always buy uncooked hams from the grocery store. They are
>> much cheaper (although there is a lot of fat and bone) and they taste
>> much better. Just unwrap them, stick them on a broiler pan and bake
>> according to directions on package (or in cookbook). They take a long
>> time to cook but no effort. We generally put cloves in ours, but
>> that's just us. We put cloves in the cooked hams also.
>
>
> Well, If I had the option, I would prefer to buy uncooked ham, but I
> don't see anything by that name here in the grocery store. When this
> cottage roll is ready, and if it tastes close enough, I'll deffinitly be
> buying these instead from here on out. Specificly for dutch pea soup,
> but I can probably find many uses :-)
>
> Also, I don't mind bone in, great for soups.
>
> I think, it is possible, that a cottage roll is just a uncooked ham that
> is brined? or is "regular" ham brined too? I have no idea.

It's also good used in a "boiled dinner" with carrots, potatoes, onions,
cabbage, etc.

--
Wayne Boatwright @¿@¬
_____________________

"Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote in message
28.19...
> Oh pshaw, on Fri 15 Sep 2006 01:26:10p, Peter meant to say...
>
>> shoulder. They can be quite good eating.
>>>>
>>>> Haha, thanks for answering. Yes, almost an uncooked ham. The label
>>>> says "cured pork", if that helps. I wasn't really sure at first
>>>> either, but as it is cooking right now, almost looking, and smelling,
>>>> like ham. Though not exactly like a cooked ham you would buy at a
>>>> grocery store, seems to have more of a unprocessed quality to it.
>>>
>>> I almost always buy uncooked hams from the grocery store. They are
>>> much cheaper (although there is a lot of fat and bone) and they taste
>>> much better. Just unwrap them, stick them on a broiler pan and bake
>>> according to directions on package (or in cookbook). They take a long
>>> time to cook but no effort. We generally put cloves in ours, but
>>> that's just us. We put cloves in the cooked hams also.
>>
>>
>> Well, If I had the option, I would prefer to buy uncooked ham, but I
>> don't see anything by that name here in the grocery store. When this
>> cottage roll is ready, and if it tastes close enough, I'll deffinitly be
>> buying these instead from here on out. Specificly for dutch pea soup,
>> but I can probably find many uses :-)
>>
>> Also, I don't mind bone in, great for soups.
>>
>> I think, it is possible, that a cottage roll is just a uncooked ham that
>> is brined? or is "regular" ham brined too? I have no idea.
>
> It's also good used in a "boiled dinner" with carrots, potatoes, onions,
> cabbage, etc.


That is exactly what I did. I just finished a couple bowls. It is
deffinitly "ham like", but I found it WAY more tender and tastey. I will
from now on buy cottage rolls instead of "hams". I cooked it for about 90
minutes then threw in cubed potatos, carrots chunks and half a cabbage, and
1 onion. It does not really need salt, but I tossed in some ground black
pepper, and a little garlic.

I'll try and record my recipe here, I never follow directions exactly, or
write anything down, but this should be close.

1 1.5kg (approx 3 pound) cottage roll
1 medium onion, chopped
1/2 savoy or green cabbage, chopped
3 medium to large carrots chunked or sliced as desired
2 medium to large potatos, cubed


Cover cottage roll in water to 3/4ths in large pot, boil then set to simmer
for 90 minutes. Add in carrots, cabbage and onion, let simmer for 15
minutes until cabbage softens in, add potatos, cook approx 45 min or until
ham reaches done per thermometer, and potatos are soft.

You can then cut the roll into large cubes and throw it back into the pot
like I did for a stew type of meal, or just slice it and eat it with the the
others on the side.

I imagine it goes very well with mustard if eaten on the side, and is
definitly on my list of things to try soon.

> Peter > wrote:

> Keep in mind, I don't have a slow cooker.

Do you have an electric frying pan.

I cook virtually all my meat low and slow that way.

Pork, beef, all just fall apart with a fork when they are done.

Oh pshaw, on Fri 15 Sep 2006 02:15:45p, Peter meant to say...

>
> "Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote in message
> 28.19...
>> Oh pshaw, on Fri 15 Sep 2006 01:26:10p, Peter meant to say...
>>
>>> shoulder. They can be quite good eating.
>>>>>
>>>>> Haha, thanks for answering. Yes, almost an uncooked ham. The label
>>>>> says "cured pork", if that helps. I wasn't really sure at first
>>>>> either, but as it is cooking right now, almost looking, and
>>>>> smelling, like ham. Though not exactly like a cooked ham you would
>>>>> buy at a grocery store, seems to have more of a unprocessed quality
>>>>> to it.
>>>>
>>>> I almost always buy uncooked hams from the grocery store. They are
>>>> much cheaper (although there is a lot of fat and bone) and they taste
>>>> much better. Just unwrap them, stick them on a broiler pan and bake
>>>> according to directions on package (or in cookbook). They take a
>>>> long time to cook but no effort. We generally put cloves in ours,
>>>> but that's just us. We put cloves in the cooked hams also.
>>>
>>>
>>> Well, If I had the option, I would prefer to buy uncooked ham, but I
>>> don't see anything by that name here in the grocery store. When this
>>> cottage roll is ready, and if it tastes close enough, I'll deffinitly
>>> be buying these instead from here on out. Specificly for dutch pea
>>> soup, but I can probably find many uses :-)
>>>
>>> Also, I don't mind bone in, great for soups.
>>>
>>> I think, it is possible, that a cottage roll is just a uncooked ham
>>> that is brined? or is "regular" ham brined too? I have no idea.
>>
>> It's also good used in a "boiled dinner" with carrots, potatoes,
>> onions, cabbage, etc.
>
>
> That is exactly what I did. I just finished a couple bowls. It is
> deffinitly "ham like", but I found it WAY more tender and tastey. I
> will from now on buy cottage rolls instead of "hams". I cooked it for
> about 90 minutes then threw in cubed potatos, carrots chunks and half a
> cabbage, and 1 onion. It does not really need salt, but I tossed in
> some ground black pepper, and a little garlic.
>
> I'll try and record my recipe here, I never follow directions exactly,
> or write anything down, but this should be close.
>
> 1 1.5kg (approx 3 pound) cottage roll
> 1 medium onion, chopped
> 1/2 savoy or green cabbage, chopped
> 3 medium to large carrots chunked or sliced as desired
> 2 medium to large potatos, cubed
>
>
> Cover cottage roll in water to 3/4ths in large pot, boil then set to
> simmer for 90 minutes. Add in carrots, cabbage and onion, let simmer
> for 15 minutes until cabbage softens in, add potatos, cook approx 45 min
> or until ham reaches done per thermometer, and potatos are soft.
>
> You can then cut the roll into large cubes and throw it back into the
> pot like I did for a stew type of meal, or just slice it and eat it with
> the the others on the side.
>
> I imagine it goes very well with mustard if eaten on the side, and is
> definitly on my list of things to try soon.

Yep, that's pretty much how I do it. I seem to always serve it sliced with
the vegetables arranged with it on the platter. Mustard is great with it.

--
Wayne Boatwright @¿@¬
_____________________

Wayne Boatwright wrote:
>
> Oh pshaw, on Fri 15 Sep 2006 02:15:45p, Peter meant to say...
>
> >
> > "Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote in message
> > 28.19...
> >> Oh pshaw, on Fri 15 Sep 2006 01:26:10p, Peter meant to say...
> >>
> >>> shoulder. They can be quite good eating.
> >>>>>
> >>>>> Haha, thanks for answering. Yes, almost an uncooked ham. The label
> >>>>> says "cured pork", if that helps. I wasn't really sure at first
> >>>>> either, but as it is cooking right now, almost looking, and
> >>>>> smelling, like ham. Though not exactly like a cooked ham you would
> >>>>> buy at a grocery store, seems to have more of a unprocessed quality
> >>>>> to it.
> >>>>
> >>>> I almost always buy uncooked hams from the grocery store. They are
> >>>> much cheaper (although there is a lot of fat and bone) and they taste
> >>>> much better. Just unwrap them, stick them on a broiler pan and bake
> >>>> according to directions on package (or in cookbook). They take a
> >>>> long time to cook but no effort. We generally put cloves in ours,
> >>>> but that's just us. We put cloves in the cooked hams also.
> >>>
> >>>
> >>> Well, If I had the option, I would prefer to buy uncooked ham, but I
> >>> don't see anything by that name here in the grocery store. When this
> >>> cottage roll is ready, and if it tastes close enough, I'll deffinitly
> >>> be buying these instead from here on out. Specificly for dutch pea
> >>> soup, but I can probably find many uses :-)
> >>>
> >>> Also, I don't mind bone in, great for soups.
> >>>
> >>> I think, it is possible, that a cottage roll is just a uncooked ham
> >>> that is brined? or is "regular" ham brined too? I have no idea.
> >>
> >> It's also good used in a "boiled dinner" with carrots, potatoes,
> >> onions, cabbage, etc.
> >
> >
> > That is exactly what I did. I just finished a couple bowls. It is
> > deffinitly "ham like", but I found it WAY more tender and tastey. I
> > will from now on buy cottage rolls instead of "hams". I cooked it for
> > about 90 minutes then threw in cubed potatos, carrots chunks and half a
> > cabbage, and 1 onion. It does not really need salt, but I tossed in
> > some ground black pepper, and a little garlic.
> >
> > I'll try and record my recipe here, I never follow directions exactly,
> > or write anything down, but this should be close.
> >
> > 1 1.5kg (approx 3 pound) cottage roll
> > 1 medium onion, chopped
> > 1/2 savoy or green cabbage, chopped
> > 3 medium to large carrots chunked or sliced as desired
> > 2 medium to large potatos, cubed
> >
> >
> > Cover cottage roll in water to 3/4ths in large pot, boil then set to
> > simmer for 90 minutes. Add in carrots, cabbage and onion, let simmer
> > for 15 minutes until cabbage softens in, add potatos, cook approx 45 min
> > or until ham reaches done per thermometer, and potatos are soft.
> >
> > You can then cut the roll into large cubes and throw it back into the
> > pot like I did for a stew type of meal, or just slice it and eat it with
> > the the others on the side.
> >
> > I imagine it goes very well with mustard if eaten on the side, and is
> > definitly on my list of things to try soon.
>
> Yep, that's pretty much how I do it. I seem to always serve it sliced with
> the vegetables arranged with it on the platter. Mustard is great with it.
>
> --
> Wayne Boatwright @¿@¬
> _____________________

Is it salty like regular ham? We rarely eat ham because of the
salt...thanks...Sbaron

Oh pshaw, on Sun 17 Sep 2006 02:44:35p, biig meant to say...

>
>
> Wayne Boatwright wrote:
>>
>> Oh pshaw, on Fri 15 Sep 2006 02:15:45p, Peter meant to say...
>>
>> >
>> > "Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote in message
>> > 28.19...
>> >> Oh pshaw, on Fri 15 Sep 2006 01:26:10p, Peter meant to say...
>> >>
>> >>> shoulder. They can be quite good eating.
>> >>>>>
>> >>>>> Haha, thanks for answering. Yes, almost an uncooked ham. The
>> >>>>> label says "cured pork", if that helps. I wasn't really sure at
>> >>>>> first either, but as it is cooking right now, almost looking, and
>> >>>>> smelling, like ham. Though not exactly like a cooked ham you
>> >>>>> would buy at a grocery store, seems to have more of a unprocessed
>> >>>>> quality to it.
>> >>>>
>> >>>> I almost always buy uncooked hams from the grocery store. They
>> >>>> are much cheaper (although there is a lot of fat and bone) and
>> >>>> they taste much better. Just unwrap them, stick them on a broiler
>> >>>> pan and bake according to directions on package (or in cookbook).
>> >>>> They take a long time to cook but no effort. We generally put
>> >>>> cloves in ours, but that's just us. We put cloves in the cooked
>> >>>> hams also.
>> >>>
>> >>>
>> >>> Well, If I had the option, I would prefer to buy uncooked ham, but
>> >>> I don't see anything by that name here in the grocery store. When
>> >>> this cottage roll is ready, and if it tastes close enough, I'll
>> >>> deffinitly be buying these instead from here on out. Specificly
>> >>> for dutch pea soup, but I can probably find many uses :-)
>> >>>
>> >>> Also, I don't mind bone in, great for soups.
>> >>>
>> >>> I think, it is possible, that a cottage roll is just a uncooked ham
>> >>> that is brined? or is "regular" ham brined too? I have no idea.
>> >>
>> >> It's also good used in a "boiled dinner" with carrots, potatoes,
>> >> onions, cabbage, etc.
>> >
>> >
>> > That is exactly what I did. I just finished a couple bowls. It is
>> > deffinitly "ham like", but I found it WAY more tender and tastey. I
>> > will from now on buy cottage rolls instead of "hams". I cooked it
>> > for about 90 minutes then threw in cubed potatos, carrots chunks and
>> > half a cabbage, and 1 onion. It does not really need salt, but I
>> > tossed in some ground black pepper, and a little garlic.
>> >
>> > I'll try and record my recipe here, I never follow directions
>> > exactly, or write anything down, but this should be close.
>> >
>> > 1 1.5kg (approx 3 pound) cottage roll
>> > 1 medium onion, chopped
>> > 1/2 savoy or green cabbage, chopped
>> > 3 medium to large carrots chunked or sliced as desired
>> > 2 medium to large potatos, cubed
>> >
>> >
>> > Cover cottage roll in water to 3/4ths in large pot, boil then set to
>> > simmer for 90 minutes. Add in carrots, cabbage and onion, let
>> > simmer for 15 minutes until cabbage softens in, add potatos, cook
>> > approx 45 min or until ham reaches done per thermometer, and potatos
>> > are soft.
>> >
>> > You can then cut the roll into large cubes and throw it back into the
>> > pot like I did for a stew type of meal, or just slice it and eat it
>> > with the the others on the side.
>> >
>> > I imagine it goes very well with mustard if eaten on the side, and is
>> > definitly on my list of things to try soon.
>>
>> Yep, that's pretty much how I do it. I seem to always serve it sliced
>> with the vegetables arranged with it on the platter. Mustard is great
>> with it.
>>
>> --
>> Wayne Boatwright @¿@¬ _____________________
>
> Is it salty like regular ham? We rarely eat ham because of the
> salt...thanks...Sbaron
>

There is salt used in the processing, but I don't find it as salty as
regular ham. Also, because it's simmered in a pot of water, much of that
is leached out in the process.

--
Wayne Boatwright
__________________________________________________

Is it ok to use my AM radio after NOON?

biig wrote on 17 Sep 2006 in rec.food.cooking

> Is it salty like regular ham? We rarely eat ham because of the
> salt...thanks...Sbaron
>

It is a pork shoulder roast that has been cured[1], but not smoked. Hence
it tastes like ham except it isn't cooked. That's why it's in a
net/cheesecloth bag, its been soaking. The cure has a fair amount of salt
involved. Around these parts a 3 kilo roast goes for 9 to 11 bucks
Canadian. Which isn't a bad price for a 6.6 lb bone in roast. I place a 3
kilo number in my crock pot. Sprinkle with onion soup powder and roast it
on low for about 10 hours. It is so tender you need to remove it with
silicon oven mitts or it falls apart. Leftover roll are excellent pan fried
with eggs for breakfast, as ham sandwhiches or in soup.

[1]I define cure as a brine but with nitrates or nitrites preservatives in
it as well regular salt (NaCl)and flavourings.

--


Curiosity killed the cat, but for a while I was a suspect

-Alan

"Peter" > wrote in message
news:fnAOg.11712$Lb5.2387@edtnps89...
> Not much for recipes on the net that I have noticed (atleast through
google
> search), and I have never cooked one before.
>
> I have a 3-4 pound cottage roll, plenty of vegies to spare. Any
> suggestions? Keep in mind, I don't have a slow cooker.

========
If this is one of those little round shoulders then you cook them just as
you would a shoulder or a boiled dinner; another one of my favorite meals.
I think around my area in MA, they call those little ones picnic hams; not
sure. They just would not require as long as a shoulder to boil; probably
one hour till tender. Add your carrots, potatoes in 3/4 hr before done and
then add wedges of cabbage 15 minutes before done. Very nice meal. I do
something different with my boiled dinner; I mash the potatoes and I also
mash the carrots separately adding butter, salt and pepper before serving.
I serve the wedges of cabbage with butter, salt and pepper and caraway seeds
over the top. I serve with mustard on the table. The next day with
leftovers I toss everything in a fry pan and cook it all up together;
delicious.
If you add beets to this mixture, I believe it might be called red flannel
hash; not sure.
>
>
>