pure kona wrote:
> On Sun, 12 Apr 2009 02:38:47 GMT, "brooklyn1"
> > wrote:
>> The trick is in knowing how to cook the spiral cut hams. Place the cut side
>> down in a pan and cover the ham *lightly* with foil (do not wrap), this is
>> like placing the ham into a sauna, and then choose a bake time to the low
>> end of package directions. And I want the ham to exude/sweat water into the
>> pan, that leaches out a lot of salt, baking ucovered makes the water
>> evaporate leaving the salt behind and the ham dry. My ham turning out
>> perfectly delicious, and last minute I decided to try the glaze sauce... not
>> bad but I won't again, I didn't like it and my cats don't like it either...
>> good it didn't run to the interior.
>>
>> I baked it in that black non-stick Farberware pan that the sqwartz hates so,
>> then I transfered it to my nice glass pan.... didn't want the ham to
>> reabsorb the brine that accumulated in the pan... had I known dry ham would
>> be an issue I would have taken a picture of all the brine in that pan, like
>> about 12 ounces... there wan't much fat, this wasn't a fatty ham.
>>
>> I think it looks prety good, a nice dark mohogany, I especially admired that
>> wee bit o' pink peeking out twixt those lips:
>> http://i43.tinypic.com/13yotjs.jpg
>>
>> Here I flipped it to the business end, fixed myself a really good sammich:
>> http://i40.tinypic.com/mjbm68.jpg
>>
> Thanks Sheldon. I bought a spiral for a quick and Happy Easter dinner
> and will follow your directions. I needed some.
>
> mahalo,
> Cea
>

Those were nice photos, Sheldon.


We celebrated yesterday, because our guests had to leave a few minutes
ago. They have a 6 hour drive and they have to be at work in the
morning.


We had a Cook's spiral sliced ham and we enjoyed it (on sale, $1.39 per
pound). Not too salty and there was little fat. We had a few big,
yeast rolls left over from dinner and they made sandwiches out of those
as a snack last night.


Becca

In article >,
Becca > wrote:

> We had a Cook's spiral sliced ham and we enjoyed it (on sale, $1.39 per
> pound). Not too salty and there was little fat. We had a few big,
> yeast rolls left over from dinner and they made sandwiches out of those
> as a snack last night.
>
>
> Becca

That's a really good price!

There is nothing like a good ham sandwich with a generous application of
mayo imho.

Adding a bit of cheese and serving it hot is not bad either. ;-d

Gods I miss bread. <sigh>
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

sf wrote:
> On Sat, 11 Apr 2009 11:01:32 -0600, "Dale P" > wrote:
>
>> The ham
>> has a great texture and taste. Cooks has been acquired by Smithfield, so I
>> think the changes are not going to be for the good.
>
> That's an interesting comment. I would think "Smithfield" and think
> that's good... but you don't seem to think so. Why?
>

There are two very different "Smithfields". One is a mega giant packer
that produces products for big box that according to some friends that
are in food production and follow that stuff is owned by the Chinese:

http://www.smithfieldfoods.com/

then there is Smithfield:

http://www.smithfield.com/

George wrote:
> sf wrote:
>> On Sat, 11 Apr 2009 11:01:32 -0600, "Dale P" > wrote:
>>
>>> The ham has a great texture and taste. Cooks has been acquired by
>>> Smithfield, so I think the changes are not going to be for the good.
>>
>> That's an interesting comment. I would think "Smithfield" and think
>> that's good... but you don't seem to think so. Why?
>
> There are two very different "Smithfields". One is a mega giant packer
> that produces products for big box that according to some friends that
> are in food production and follow that stuff is owned by the Chinese:
>
> http://www.smithfieldfoods.com/
>
> then there is Smithfield:
>
> http://www.smithfield.com/
>
>
>
Yeah, but! If you click on the Smithfield icon on your first URL it
leads you to the second URL. Smithfield foods owns Armour, Smithfield,
etc. and Smithfield.com is just the home page for the Paula Deen recipes
and Smithfield hams. What difference is there in the two.

"Omelet" > wrote in message
news
> In article >,
> sf > wrote:
>
> I'll have mine sliced there (they will slice it up for free for me) so I
> can freeze it in portions since there are just the two of us.
>
> At least dad is finally eating solid food again! I really thought I was
> going to lose him there for awhile.
> --
> Peace! Om
>

Oh, I'm so happy to hear that! It's a scary feeling. I'm glad he enjoyed
the ham

Jill

Wayne Boatwright wrote:

> I colored enough eggs in order to make deviled eggs tommorow and for egg
> salad sandwiches for early in the week. Meantime, David made a couple of
> Easter platters with the colored eggs, chocolate eggs, and jelly beans,
all
> nestled down in "grass". :-)


We're practically sure, Lil' Wayne, that the minor - aged males in your nabe
will really dig em', lol...


--
Best
Greg

jmcquown wrote:

> "Omelet" > wrote in message
> news
> > In article >,
> > sf > wrote:
> >
> > I'll have mine sliced there (they will slice it up for free for me) so I
> > can freeze it in portions since there are just the two of us.
> >
> > At least dad is finally eating solid food again! I really thought I was
> > going to lose him there for awhile.
> > --
> > Peace! Om
> >
>
> Oh, I'm so happy to hear that! It's a scary feeling. I'm glad he enjoyed
> the ham


I bet you laced your old man's ham with strychnine...


--
Best
Greg

>> On Sun, 12 Apr 2009 02:38:47 GMT, "brooklyn1"

>>> I think it looks prety good, a nice dark mohogany, I especially
>>> admired that wee bit o' pink peeking out twixt those lips:
>>> http://i43.tinypic.com/13yotjs.jpg
>>>
>>> Here I flipped it to the business end, fixed myself a really good
>>> sammich:
>>> http://i40.tinypic.com/mjbm68.jpg

Delicious looking ham, but I love the glass baking pan also! Is that a
new pattern of pyrex or corning or something older, Sheldon?

brooklyn1 wrote:

Good picture. Good roasting method. I would have never come up with the
idea of roasting the ham cut side down. Reducing the salt would be
desirable. I was fondling a ham at the Safeway, but didn't see your
picture until I got home. I probably would have gotten the ham rather
than a rib roast. That's the breaks...

>
> The trick is in knowing how to cook the spiral cut hams. Place the cut side
> down in a pan and cover the ham *lightly* with foil (do not wrap), this is
> like placing the ham into a sauna, and then choose a bake time to the low
> end of package directions. And I want the ham to exude/sweat water into the
> pan, that leaches out a lot of salt, baking ucovered makes the water
> evaporate leaving the salt behind and the ham dry. My ham turning out
> perfectly delicious, and last minute I decided to try the glaze sauce... not
> bad but I won't again, I didn't like it and my cats don't like it either...
> good it didn't run to the interior.
>
> I baked it in that black non-stick Farberware pan that the sqwartz hates so,
> then I transfered it to my nice glass pan.... didn't want the ham to
> reabsorb the brine that accumulated in the pan... had I known dry ham would
> be an issue I would have taken a picture of all the brine in that pan, like
> about 12 ounces... there wan't much fat, this wasn't a fatty ham.
>
> I think it looks prety good, a nice dark mohogany, I especially admired that
> wee bit o' pink peeking out twixt those lips:
> http://i43.tinypic.com/13yotjs.jpg
>
> Here I flipped it to the business end, fixed myself a really good sammich:
> http://i40.tinypic.com/mjbm68.jpg
>
> A couple months back I bought an unsliced butt half, cost $1.19/lb, but is a
> lot more work to serve and contains a whole lot more waste, plenty fat, and
> the aitch bone, and lots o' connective gristle, and required about twice as
> long cooking time to heat through, I found the exterior quite dry while the
> center especially around the bone not properly done... was no bargain. Next
> time IF I buy one of those it will be a full ham and I will bone it. before
> baking. I much prefer the spiral cut, I truly appreaciate being able to
> build a sammiche on the spur with no hassle about carving. And the spiral
> sliced always has very little exterior fat, they seem to trim it pretty
> close before slapping it on that lathe. In the navy I prepared thousands,
> upon thousands upon thousands of hams (the most often served meat), all huge
> ones, typically 25-30 lbs each and none spiral sliced... to serve I had to
> slice each one entirely by hand, and had to be quick, the line had to move
> fast enough to feed the entire crew of some 350 in under 30 minutes.. there
> were mess cooks to spoon and ladle the accompaniments but only the duty cook
> could slice meat. When I say I know to carve any cut of meat I mean I can
> in a drunken stupor, and at flank speed. So I really appreciate having a
> spiral sliced ham in my fridge. I'm already looking forward to having ham
> tomorow, believe it or not I'm thinking a ham on kosher for passover
> matzo... how bad can a ham matzo brie be... gotta remember to pick up some
> chrain. And yes, I can hochr a chr lunger good as any Rrrruske . Ask a
> Ruske how to say "fish" without moving your lips... chrering > herring. LOL
>
>

In article >,
blake murphy > wrote:


> i was wondeering the same thing. smithfield has some pretty good products.

I posted something yesterday. After, it just didn't seem right, and
other posts didn't fit in either. I did some checking.

It appears that Smithfield, like Champagne, was a geographical
designation. Champagne seems to be keeping up the battle. I don't know
the exact story for Smithfield. Smithfield is a city in the state of
Virginia in the US. By law, a Smithfield ham came from that city. Now,
Smithfield is the name of a company that is a huge conglomerate.

As always, "let the buyer beware". When you see champagne for US$3 a
bottle, don't expect Champagne from France. When you see Smithfield Ham
for US$2 a pound, don't expect a traditional ham.

--
Dan Abel
Petaluma, California USA

"[Don't] assume that someone is "broken" just because they behave in ways
you don't like or don't understand." --Miche

On Sun, 12 Apr 2009 14:31:26 -0700, Dan Abel > wrote:

>In article >,
> blake murphy > wrote:
>
>
>> i was wondeering the same thing. smithfield has some pretty good products.
>
>I posted something yesterday. After, it just didn't seem right, and
>other posts didn't fit in either. I did some checking.
>
>It appears that Smithfield, like Champagne, was a geographical
>designation. Champagne seems to be keeping up the battle. I don't know
>the exact story for Smithfield. Smithfield is a city in the state of
>Virginia in the US. By law, a Smithfield ham came from that city. Now,
>Smithfield is the name of a company that is a huge conglomerate.
>
>As always, "let the buyer beware". When you see champagne for US$3 a
>bottle, don't expect Champagne from France. When you see Smithfield Ham
>for US$2 a pound, don't expect a traditional ham.

And that fight for geographical origin/ indicators is being fought on
many fronts. Kona Coffee, some kind of Missouri walnuts, French
Roquefort cheeses, etc. are all trying to keep their geographical
origin as the lead indicator. Our Kona Coffee Farmers group belongs
to ORIGIN a French or Swiss organization. Go here if you want to
know about ORIGIN: http://www.origin-gi.com/ Pretty cool group.

It is an extremely tough fight. As for 100% Kona Coffee- we have
rip-off people selling "Kona Blend" (10% Kona), "Kona Style", etc.
They are all out to make a buck off a respected heritage. Always
check the fine print if you are unsure.

Thanks for allowing the rant.

aloha,
Cea

"George" > wrote in message
...
> sf wrote:
>> On Sat, 11 Apr 2009 11:01:32 -0600, "Dale P" > wrote:
>>
>>> The ham has a great texture and taste. Cooks has been acquired by
>>> Smithfield, so I think the changes are not going to be for the good.
>>
>> That's an interesting comment. I would think "Smithfield" and think
>> that's good... but you don't seem to think so. Why?
>
> There are two very different "Smithfields". One is a mega giant packer
> that produces products for big box that according to some friends that are
> in food production and follow that stuff is owned by the Chinese:
>
> http://www.smithfieldfoods.com/
>
> then there is Smithfield:
>
> http://www.smithfield.com/

They are one and the same. Yes the history of Smithfield hams is there, but
now it is a giant conglomerate. Actually they list Mexico and European
companies, but no mention of China. Oh well, I have not been pleased with
the Smithfield name on the pork products I have bought.

DP

I just cooked our Easter ham, also a Cook's Spiral and it was a mess.
When I picked it up to place in the pan, a big hunk of it fell off.
Then I noticed that only the bottom quarter was 'spiralled". The rest
was just one big hunk of ham, with quite a bit of fat. The area that was
spiral was very uneven, some of the slices were paper thin, others about
a half inch thick. I'm glad we didn't have company, it looked awful.

It was $1.39 a lb at Stop and Shop, with the courtesy card. It tasted
fine, though. I served it with asparagus and fried rice. Not my usual
holiday meal, but it was just me, hubby and 31 year old son. I think
next time, I'll look for something else besides Cook's.

I do use the glaze, but like Sheldon, I don't care for the liquid
package either. I weighed it and it was 6.5 oz. The stuff in the dry
package makes a nice crisp edge to the meat, the liquid just melted off,
leaving very little behind. I cooked it with fresh pineapple rings. All
in all, not a bad meal, but disappointing presentation.

Denise

In article >,
"jmcquown" > wrote:

> "Omelet" > wrote in message
> news
> > In article >,
> > sf > wrote:
> >
> > I'll have mine sliced there (they will slice it up for free for me) so I
> > can freeze it in portions since there are just the two of us.
> >
> > At least dad is finally eating solid food again! I really thought I was
> > going to lose him there for awhile.
> > --
> > Peace! Om
> >
>
> Oh, I'm so happy to hear that! It's a scary feeling. I'm glad he enjoyed
> the ham
>
> Jill

Thanks Jill. :-)
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

In article >,
dsi1 > wrote:

> Good picture. Good roasting method. I would have never come up with the
> idea of roasting the ham cut side down. Reducing the salt would be
> desirable. I was fondling a ham at the Safeway, but didn't see your
> picture until I got home. I probably would have gotten the ham rather
> than a rib roast. That's the breaks...

There's always next time. <g>
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

On Sun, 12 Apr 2009 14:31:26 -0700, Dan Abel wrote:

> In article >,
> blake murphy > wrote:
>
>> i was wondeering the same thing. smithfield has some pretty good products.
>
> I posted something yesterday. After, it just didn't seem right, and
> other posts didn't fit in either. I did some checking.
>
> It appears that Smithfield, like Champagne, was a geographical
> designation. Champagne seems to be keeping up the battle. I don't know
> the exact story for Smithfield. Smithfield is a city in the state of
> Virginia in the US. By law, a Smithfield ham came from that city. Now,
> Smithfield is the name of a company that is a huge conglomerate.
>
> As always, "let the buyer beware". When you see champagne for US$3 a
> bottle, don't expect Champagne from France. When you see Smithfield Ham
> for US$2 a pound, don't expect a traditional ham.

well, sure. it's just that i don't think of smithfield when i think of
companies that routinely put out dog food or worse.

your pal,
blake

"blake murphy" > wrote in message
...
> On Sun, 12 Apr 2009 14:31:26 -0700, Dan Abel wrote:
>
>> In article >,
>> blake murphy > wrote:
>>
>>> i was wondeering the same thing. smithfield has some pretty good
>>> products.
>>
>> I posted something yesterday. After, it just didn't seem right, and
>> other posts didn't fit in either. I did some checking.
>>
>> It appears that Smithfield, like Champagne, was a geographical
>> designation. Champagne seems to be keeping up the battle. I don't know
>> the exact story for Smithfield. Smithfield is a city in the state of
>> Virginia in the US. By law, a Smithfield ham came from that city. Now,
>> Smithfield is the name of a company that is a huge conglomerate.
>>
>> As always, "let the buyer beware". When you see champagne for US$3 a
>> bottle, don't expect Champagne from France. When you see Smithfield Ham
>> for US$2 a pound, don't expect a traditional ham.
>
> well, sure. it's just that i don't think of smithfield when i think of
> companies that routinely put out dog food or worse.
>
You know, I am from this part of the country (most ancestors from VA) and to
me, a ham is a ham is a ham.

"Christine Dabney" > wrote in message
news
> On Mon, 13 Apr 2009 12:13:48 -0400, "cybercat" >
> wrote:
>
>
>>>
>>You know, I am from this part of the country (most ancestors from VA) and
>>to
>>me, a ham is a ham is a ham.
>>
> I am from that region too, and there are hams, and then there are
> HAMSs. The difference from what Alton Brown calls city ham and
> country ham.
>

Are you talking about salt cured and sugar cured? Salt being country ham,
sugar being city?

"Christine Dabney" > wrote in message
...
> On Mon, 13 Apr 2009 15:01:29 -0400, "cybercat" >
> wrote:
>
>
>>Are you talking about salt cured and sugar cured? Salt being country ham,
>>sugar being city?
>>
>
> No. A country ham can be either salt or sugar cured. A country ham
> is a dry cure ham...and usually smoked as well...with the process
> taking quite some time.
>
> A city ham is a ham that is wet cured, the usual supermarket type ham.
>

I have lived in the south my entire life. Every dry cure ham I have ever had
was dreadfully salty, and what we call "country ham." I have never heard of
a dry sugar cured ham. By definition,l a dry-cured ham has to be loaded with
salt as salt was and is the preservative. Link, maybe?

When I talk about ham, I am talking wet cured or what you call "city ham." I
can't stand country or dry cured ham.

"cybercat" > wrote:
> "Christine Dabney" > wrote:
> > "cybercat" > wrote:
>
> >>Are you talking about salt cured and sugar cured? Salt being country ham,
> >>sugar being city?
>
> > No. *A country ham can be either salt or sugar cured. *A country ham
> > is a dry cure ham...and usually smoked as well...with the process
> > taking quite some time.

Dry cured meat can be smoked without sugar or salt. It is
possible to find dry smoked hams but it's probably easier
to build your own smokehouse than to find one in most
stores.

> > A city ham is a ham that is wet cured, the usual supermarket type ham.

Did Alton Brown invent this terminology? His show on ham
was the first time I'd ever heard the term "city ham".

> I have lived in the south my entire life. Every dry cure ham I have ever had
> was dreadfully salty, and what we call "country ham." I have never heard of
> a dry sugar cured ham. By definition,l a dry-cured ham has to be loaded with
> salt as salt was and is the preservative. Link, maybe?

The salt of a US country ham is intense enough that I'm
happy with a couple of slices a year.

I knw the principle of sugar curing works the same as salt
curing, but I don't know that I've ever seen a candied hamd
for sale anywhere. I'm not sure I want to try it given that I
am unimpressed with "maple bacon".

> I can't stand country or dry cured ham.

I never expected to encounter anyone who doesn't like
proscuito or black forrest ham. Huh. It's quite a stretch
to me to not like the saltiness of US country ham and
therefore write off the entire class of dry cured hams like
that. Then again that's how I write off cheese that has
mold growing in it - I've got no interest in trying yet
another moldy cheese just because it's got another name.

Christine Dabney wrote:
> On Mon, 13 Apr 2009 15:01:29 -0400, "cybercat" >
> wrote:
>
>
>> Are you talking about salt cured and sugar cured? Salt being country ham,
>> sugar being city?
>>
>
> No. A country ham can be either salt or sugar cured. A country ham
> is a dry cure ham...and usually smoked as well...with the process
> taking quite some time.
>
> A city ham is a ham that is wet cured, the usual supermarket type ham.
>
> Christine

Here's an example of how to make a true country ham. Smithfield hams, to
be called a Smithfield ham, must be done entirely inside the city limits
of Smithfield, VA. Not to be confused with Smithfield.com.

http://www.ext.vt.edu/pubs/foods/458...58-223.html#L1

"brooklyn1" > wrote in message
...
> Yesterday I bought a Cook's Spiral Sliced Ham. It cost $1.79/lb, weighed
> 10.02 lbs... cost $17.94. It's in the oven now, according to directions
> 275ºF for 2 1/2 hours.

<Snip>

Yep a rip off at that price. Normally I don't pay more than a buck a pound
(99 cents).

Don't need the glaze either.

Dimitri

Dimitri wrote:
>
> "brooklyn1" > wrote in message
> ...
>> Yesterday I bought a Cook's Spiral Sliced Ham. It cost $1.79/lb,
>> weighed 10.02 lbs... cost $17.94. It's in the oven now, according to
>> directions 275ºF for 2 1/2 hours.
>
> <Snip>
>
> Yep a rip off at that price. Normally I don't pay more than a buck a
> pound (99 cents).

The regular ham was $1.19/lb at the Safeway - that's a pretty good
price. I like the spiral cut ham more, however, that was selling for
about twice that. Well that's the breaks. I've never seen spiral ham at
$.99/lb. That would pretty much signify that the end times are upon us...

>
> Don't need the glaze either.

Can I have yours? It's great on ice cream. :-)

>
> Dimitri

"dsi1" > wrote in message ...
> Dimitri wrote:
>>
>> "brooklyn1" > wrote in message
>> ...
>>> Yesterday I bought a Cook's Spiral Sliced Ham. It cost $1.79/lb,
>>> weighed 10.02 lbs... cost $17.94. It's in the oven now, according to
>>> directions 275ºF for 2 1/2 hours.
>>
>> <Snip>
>>
>> Yep a rip off at that price. Normally I don't pay more than a buck a
>> pound (99 cents).
>
> The regular ham was $1.19/lb at the Safeway - that's a pretty good price.
> I like the spiral cut ham more, however, that was selling for about twice
> that. Well that's the breaks. I've never seen spiral ham at $.99/lb. That
> would pretty much signify that the end times are upon us...

Usually short code - Albertsons and/or Vons/Safeway. Plopping it in the
freezer stops the clock.

Now is the time to look at the Ham inventories if you have freezer space -
the same is true for Corned beef the week after St patties Dad.


Dimitri

"Dimitri" > wrote in message
...
>
> "brooklyn1" > wrote in message
> ...
>> Yesterday I bought a Cook's Spiral Sliced Ham. It cost $1.79/lb, weighed
>> 10.02 lbs... cost $17.94. It's in the oven now, according to directions
>> 275ºF for 2 1/2 hours.
>
> <Snip>
>
> Yep a rip off at that price. Normally I don't pay more than a buck a
> pound (99 cents).
>

The butt I cooked last week was as good as ham gets. And 99 cents a pound.
AND lower sodium and fat. Amazing but true.

"Doug Freyburger" > wrote:

>Did Alton Brown invent this terminology? His show on ham
>was the first time I'd ever heard the term "city ham".

People in Eastern NC use this term.

>The salt of a US country ham is intense enough that I'm
>happy with a couple of slices a year.

I have had it prepared by Mama Dipp--who knows what she is doing--and by at
least a score of southerners who have been doing it for a lifetime. Soaked
for different lengths of time, etc. Refrigeration has eliminated the need
for this disgusting crap. IMO. When I began bringing sugar cured ham (wet
cured, whatever, you folks know exactly what I mean) to our family
gatherings people stopped volunteering to bring country ham. Happily it
seems.

>I knw the principle of sugar curing works the same as salt curing, but I
>don't know that I've ever seen a candied hamd
>for sale anywhere. I'm not sure I want to try it given that I am
>unimpressed with "maple bacon".

Until I have seen anything like a dry, sugar cured ham, I am going to
continue to call country ham salt cured and ham sugar cured. The former is
dry, the later "wet" if you must.


> I can't stand country or dry cured ham.

It is an unhealthy throwback to the times before refrigeration. Sugar cured
ham is salty enough.

cybercat wrote:

> I have had it prepared by Mama Dipp--who knows what she is doing--and by at
> least a score of southerners who have been doing it for a lifetime. Soaked
> for different lengths of time, etc. Refrigeration has eliminated the need
> for this disgusting crap. IMO. When I began bringing sugar cured ham (wet
> cured, whatever, you folks know exactly what I mean) to our family
> gatherings people stopped volunteering to bring country ham. Happily it
> seems.
>

That's the first time I've heard ham described as "disgusting crap!"
Your sugar cured ham sounds way cool. I'm working on getting my paws on
some Morton cure - it seems there's none to be found in our little
state. I don't, however, recall seeing an uncured hog thigh in the
Safeway. What are you curing?

"dsi1" > wrote
>
> That's the first time I've heard ham described as "disgusting crap!"

Sorry, I just really dislike country ham.

> Your sugar cured ham sounds way cool. I'm working on getting my paws on
> some Morton cure - it seems there's none to be found in our little state.
> I don't, however, recall seeing an uncured hog thigh in the Safeway. What
> are you curing?

I misled you somehow! I just buy the stuff. And at the Smithfield web site,
they make the distinction only between dry cured and not dry cured. So I
guess when I say "country ham" I mean "dry cured" ham, which is SALTED
salt-cured ham as that is the preservative that keeps it from needing
refrigeration. As in, the nasty crap people had to eat before they had
refrigerators. :P Oops, I did it again!

Below is the Smithfield web site. All counry hams are described as "salty"
to one degree or another, those dry cured for less time are less salty.
There is no mention of dry sugar curing, nor have I ever heard of sugar used
to preserve meat. Maybe Christine is talking about some sort of salt curing
that involves some sugar that I have never heard of. At Smithfield, "dry
cured" equals salt cured. They do not use the term "wet cured" at all.

They call hams that are not dry-cured "ham" and hams that are "country ham."
The description of the latter states "These hams have been dry cured with
SALT and must be sliced paper thin to enjoy the full country flavor." So,
country ham is the dry salty crap and ham is the juicy lovely stuff.

http://www.smithfieldhams.com/

cybercat wrote:
> "dsi1" > wrote
>> That's the first time I've heard ham described as "disgusting crap!"
>
> Sorry, I just really dislike country ham.
>
>> Your sugar cured ham sounds way cool. I'm working on getting my paws on
>> some Morton cure - it seems there's none to be found in our little state.
>> I don't, however, recall seeing an uncured hog thigh in the Safeway. What
>> are you curing?
>
> I misled you somehow! I just buy the stuff. And at the Smithfield web site,
> they make the distinction only between dry cured and not dry cured. So I
> guess when I say "country ham" I mean "dry cured" ham, which is SALTED
> salt-cured ham as that is the preservative that keeps it from needing
> refrigeration. As in, the nasty crap people had to eat before they had
> refrigerators. :P Oops, I did it again!

Sorry to be so confused. I tend to be in that state a lot of the time.
:-) I must have curing on my brain. Morton does have a product called
Morton Sugar Cure but details on this product is sketchy. Since the
Morton site calls for it to be used in a dry cure process, I guess the
main agent in the product is salt.

I'm guessing that what you call over there "ham" we call over here
"canned ham." OTOH, whatever kind of ham you're talking about, it's a
sure thing that things will get salty. :-)


>
> Below is the Smithfield web site. All counry hams are described as "salty"
> to one degree or another, those dry cured for less time are less salty.
> There is no mention of dry sugar curing, nor have I ever heard of sugar used
> to preserve meat. Maybe Christine is talking about some sort of salt curing
> that involves some sugar that I have never heard of. At Smithfield, "dry
> cured" equals salt cured. They do not use the term "wet cured" at all.
>
> They call hams that are not dry-cured "ham" and hams that are "country ham."
> The description of the latter states "These hams have been dry cured with
> SALT and must be sliced paper thin to enjoy the full country flavor." So,
> country ham is the dry salty crap and ham is the juicy lovely stuff.
>
> http://www.smithfieldhams.com/
>
>

"dsi1" wrote:
>
> That's the first time I've heard ham described as "disgusting crap!" Your
> sugar cured ham sounds way cool. I'm working on getting my paws on some
> Morton cure - it seems there's none to be found in our little state. I
> don't, however, recall seeing an uncured hog thigh in the Safeway.

A roast fresh ham is better eating than any cured ham... serrano, procuitto,
westphalian, and the rest are just cold cuts. That's what I went to buy but
there were none at my Safeway in town this year, I spoke to the butcher and
he said he didn't know why there were no fresh hams this Easter. I guess
I'll have to wait till Christmas. Easter and Christmas are the big fresh ham
seasons. Sometimes I'll spot them at the big Price Chopper market off
season but I don't like having to freeze them, they're not the same as
fresh, and they are too big to roast and eat during warm weather. And
remember, pork shoulder and boston butt is not ham.... if you have to eat
those cured you may as well eat Spam.

brooklyn1 wrote:
> "dsi1" wrote:
>> That's the first time I've heard ham described as "disgusting crap!" Your
>> sugar cured ham sounds way cool. I'm working on getting my paws on some
>> Morton cure - it seems there's none to be found in our little state. I
>> don't, however, recall seeing an uncured hog thigh in the Safeway.
>
> A roast fresh ham is better eating than any cured ham... serrano, procuitto,
> westphalian, and the rest are just cold cuts. That's what I went to buy but
> there were none at my Safeway in town this year, I spoke to the butcher and
> he said he didn't know why there were no fresh hams this Easter. I guess
> I'll have to wait till Christmas. Easter and Christmas are the big fresh ham
> seasons. Sometimes I'll spot them at the big Price Chopper market off
> season but I don't like having to freeze them, they're not the same as
> fresh, and they are too big to roast and eat during warm weather. And
> remember, pork shoulder and boston butt is not ham.... if you have to eat
> those cured you may as well eat Spam.
>
>

So that uncured part of the pig is called "ham?" I've never seen one of
those before and cannot imagine what that would taste like. I suppose
we're just too isolated to ship those here. Nobody would know how to
cook it anyway.

"dsi1" > wrote
> I'm guessing that what you call over there "ham" we call over here
> "canned ham."


Nooo! Nothing canned about it.

"Christine Dabney" > wrote in message
...
> On Mon, 13 Apr 2009 20:04:30 -0400, "cybercat" >
> wrote:
>
>
>>
>>They call hams that are not dry-cured "ham" and hams that are "country
>>ham."
>>The description of the latter states "These hams have been dry cured with
>>SALT and must be sliced paper thin to enjoy the full country flavor." So,
>>country ham is the dry salty crap and ham is the juicy lovely stuff.
>>
>>http://www.smithfieldhams.com/
>>
>
> Your info is true regarding Smithfield hams. But it is only part of
> the equation. There are lots of other country hams that are not cured
> with the Smithfield cure and do involve a sugar cure. AND, they are
> also classified as dry cured hams.
>
> I suggest that you read a bit more on this, as your information is not
> totally true.
>

I would, but you know, from where I sit, Smithfield's about the best
authority on hams. Other methods? Okay, whatever you say. For most people
and most places on earth, "country ham" is dry cured, salt cured ham. Ham is
not.

"Christine Dabney" > wrote in message
...
> On Mon, 13 Apr 2009 20:04:30 -0400, "cybercat" >
> wrote:
>
>
>>Below is the Smithfield web site. All counry hams are described as "salty"
>>to one degree or another, those dry cured for less time are less salty.
>>There is no mention of dry sugar curing, nor have I ever heard of sugar
>>used
>>to preserve meat. Maybe Christine is talking about some sort of salt
>>curing
>>that involves some sugar that I have never heard of. At Smithfield, "dry
>>cured" equals salt cured. They do not use the term "wet cured" at all.
>
> Did you read the links I posted?
>
> Also, you can do a search on sugar curing...the info is out there.
>
> Sugar curing is a very valid way of curing things and is used in
> curing hams as well as salt curing. I think if you read the links I
> posted in this thread, you might find that out.
>
Sorry, Christine. I did not even notice the links, as a matter of fact. Just
because there are other ways of curing things, that changes nothing with
regard to most hams we run into being either dry and salt cured, or smoked
and not dry cured. It just seems like a splitting of hairs, as they say, to
me. I imagine you meant to be helpful, so, uh, thanks. I guess.

"Christine Dabney" > wrote in message
...
> On Mon, 13 Apr 2009 15:14:44 -0400, "cybercat" >
> wrote:
>
>
>>I have lived in the south my entire life. Every dry cure ham I have ever
>>had
>>was dreadfully salty, and what we call "country ham." I have never heard
>>of
>>a dry sugar cured ham. By definition,l a dry-cured ham has to be loaded
>>with
>>salt as salt was and is the preservative. Link, maybe?
>
> I grew up in VA myself. And believe it or not, salt is not the only
> curing agent. Sugar can be one as well. That is how jams and
> jellies are preserved, among other things such as hams.
>
> http://sugarmountainhome.com/livestock/curingmeat.html

I just looked at this. You are indeed confusing salt curing that employs
some sugar with "sugar curing." How asinine. You don't cure a country ham
(e.g. a ham that does not need refrigeration, there is an ironclad
definition for you) with anything but SALT. Are there other ingredients?
Sure. Is sugar one? Sure. What a waste of my ****ing time.

"Christine Dabney" > wrote in message
...
> On Mon, 13 Apr 2009 20:04:30 -0400, "cybercat" >
> wrote:
>
>
>>
>>They call hams that are not dry-cured "ham" and hams that are "country
>>ham."
>>The description of the latter states "These hams have been dry cured with
>>SALT and must be sliced paper thin to enjoy the full country flavor." So,
>>country ham is the dry salty crap and ham is the juicy lovely stuff.
>>
>>http://www.smithfieldhams.com/
>>
>
> Your info is true regarding Smithfield hams. But it is only part of
> the equation. There are lots of other country hams that are not cured
> with the Smithfield cure and do involve a sugar cure. AND, they are
> also classified as dry cured hams.
>
> I suggest that you read a bit more on this, as your information is not
> totally true.
>

This is what you were talking about, the incredibly significant fact that
many people add sugar to their salt cured ham, which is what ALL country ham
is--SALT CURED HAM, whether some sugar is used or not. The site reads, had
you not been too ****ing lazy to excerpt it:

"
Cure Application
The cure mix to use depends upon personal preference. Salt alone is
acceptable. However, the dry sugar cure is preferred by most people. For
each 100 lbs. of fresh meat, use:

8 pounds salt
2 pounds sugar

2 ounces of saltpeter* "

EIGHT POUNDS OF SALT and two of sugar.

This really amounts to something different from a salt cured ham.

When I said "sweet" I simply meant ham that is not salt cured.

I really have nothing against you. It is just that the thought patterns of
petty people make me want to kill myself.

May you live to make all the petty distinctions that bring you joy.

I am going to have to killfile you now. No hard feelings, it is just that
you just somehow induced me to waste seven minutes on nothing. Wasting my
time is wasting my life. May God Bless and keep you and all your little
hairsplitting elves, too. *smooches*

"Gregory Morrow" > wrote
> There was an article in one of the Chicawgo papers last week about hams,
> apparently fresh ham is pretty rare on the ground unless you special order
> it.

It's pork roast, Greg. It's ****ing PORK ROAST. Different cut, usually
cured, but pork roast.

dsi1 wrote:

> brooklyn1 wrote:
> > "dsi1" wrote:
> >> That's the first time I've heard ham described as "disgusting crap!"
Your
> >> sugar cured ham sounds way cool. I'm working on getting my paws on some
> >> Morton cure - it seems there's none to be found in our little state. I
> >> don't, however, recall seeing an uncured hog thigh in the Safeway.
> >
> > A roast fresh ham is better eating than any cured ham... serrano,
procuitto,
> > westphalian, and the rest are just cold cuts. That's what I went to buy
but
> > there were none at my Safeway in town this year, I spoke to the butcher
and
> > he said he didn't know why there were no fresh hams this Easter. I
guess
> > I'll have to wait till Christmas. Easter and Christmas are the big fresh
ham
> > seasons. Sometimes I'll spot them at the big Price Chopper market off
> > season but I don't like having to freeze them, they're not the same as
> > fresh, and they are too big to roast and eat during warm weather. And
> > remember, pork shoulder and boston butt is not ham.... if you have to
eat
> > those cured you may as well eat Spam.
> >
> >
>
> So that uncured part of the pig is called "ham?" I've never seen one of
> those before and cannot imagine what that would taste like. I suppose
> we're just too isolated to ship those here. Nobody would know how to
> cook it anyway.


There was an article in one of the Chicawgo papers last week about hams,
apparently fresh ham is pretty rare on the ground unless you special order
it. It's more of a "European" thing, and even then the stores cited
(Germanic, Polish...) only sell a few a year. The article sez that actually
a Puerto Rican - type place might be the best place to try to find one...

I cannot vouch for the veracity of the article, it's just what I read...

There are a couple of meat markets here in Chicago, the kind where you have
to don a coat (it's basically a big walk - in freezer) and go in and choose
your raw cuts. I may be taking a trek to one of these places soon, as it's
BBQ season and you can get meat pretty cheap. I'll be looking for a fresh
ham, it's surely available there. Here is the URL of a discussion (from a
local Chicago food forum) of one of these places, Peoria Packing in
Chicago::

http://www.lthforum.com/bb/viewtopic.php?p=23813


--
Best
Greg

cybercat wrote:

> "Gregory Morrow" > wrote
> > There was an article in one of the Chicawgo papers last week about hams,
> > apparently fresh ham is pretty rare on the ground unless you special
order
> > it.
>
> It's pork roast, Greg. It's ****ing PORK ROAST. Different cut, usually
> cured, but pork roast.


OKAY THEN...

;-P


--
Best
Greg

"dsi1" > wrote in message ...
> brooklyn1 wrote:
>> "dsi1" wrote:
>>> That's the first time I've heard ham described as "disgusting crap!"
>>> Your sugar cured ham sounds way cool. I'm working on getting my paws on
>>> some Morton cure - it seems there's none to be found in our little
>>> state. I don't, however, recall seeing an uncured hog thigh in the
>>> Safeway.
>>
>> A roast fresh ham is better eating than any cured ham... serrano,
>> procuitto, westphalian, and the rest are just cold cuts. That's what I
>> went to buy but there were none at my Safeway in town this year, I spoke
>> to the butcher and he said he didn't know why there were no fresh hams
>> this Easter. I guess I'll have to wait till Christmas. Easter and
>> Christmas are the big fresh ham seasons. Sometimes I'll spot them at the
>> big Price Chopper market off season but I don't like having to freeze
>> them, they're not the same as fresh, and they are too big to roast and
>> eat during warm weather. And remember, pork shoulder and boston butt is
>> not ham.... if you have to eat those cured you may as well eat Spam.
>
> So that uncured part of the pig is called "ham?" I've never seen one of
> those before and cannot imagine what that would taste like. I suppose
> we're just too isolated to ship those here. Nobody would know how to cook
> it anyway.

Huh?!?!? You wanna know fresh ham, check out your momma's ass. What a
moroon!