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.

Okay, here's my thoughts... this ham has included in its outer wrapping (a
mesh netting) a package of glaze, consists of mostly water, sugar, a bit of
oil, and like 10 things only a chemist can explain... essentially it's sugar
syrup (mostly water), and says to keep refrigerated (doesn't indicate how
long for safe use). In the past Cook's ham glaze consisted of a packet of
ordinary brown granulated sugar with some dehy maple granuales and some
anticaking stuff (weighs like 3 ozs - have a packet I just weighed). This
packet of glaze weighs 1/2 pound (I weighed it because it's not marked),
which means since it was weighed with the ham for pricing this glaze cost me
90¢, same price as a half pound of ham. Now I realize it's no fortune but
millions of Cook's hams are sold so those 90¢s add up quickly to a lotta ham
gelt. I don't use the glaze on ham, never did, but at least with the
granulated type that needed no refrigeration I could save it and use it for
other purposes, typically in my case glazed Spam, but I've used it for baked
goods too, makes nice topping for quick breads, sticky buns, even pineapple
upsided down cake, has as many uses as ordinary brown sugar. Anyway after
putting the ham in the oven and putting the package of glaze in the fridge I
got to thinking, I have no use for that glaze in the immediate future and
since it appears it has a rather short shelf life, I'm thinking that Cook's
ripped me off for 90¢... costs 4 times more than Aunt Jemima syrup - just
checked my 24 oz bottle - and AJ is essentially a pure sugar product, I'll
probably just toss that chemicals laden packet. Multiplied by just one
million hams comes to $900,000 (I'm sure they sell many millions more). And
of course the retailer shares in this bohamza. The consumer is always the
one to get shafted, and in this economy it's the royal shaft (Cook's must be
hurtin'). I feel this is a slick/smarmy way to cheat the public, they
should sell their liquid glaze seperately, or at least return to the
granulated, even that should not be sold at ham prices, I'm sure if you
asked Cook's they'll say they allocated for the of glaze by selling hams for
a few cent's less a pound, which of course we all know is BS. I don't mind
paying for stuff, what I resent is how they think they're pulling the wool
(in this case plastic net) over my eyes. How say yoose?

I don't like that plastic netting either, it pollutes, but much more
important it creates a life threatening danger to critters... I always cut
it into small bits, I do that with all plastic wrap.

"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.
>
> Okay, here's my thoughts... this ham has included in its outer wrapping (a
> mesh netting) a package of glaze, consists of mostly water, sugar, a bit
> of oil, and like 10 things only a chemist can explain... essentially it's
> sugar syrup (mostly water), and says to keep refrigerated (doesn't
> indicate how long for safe use). probably just toss that chemicals laden
> packet. Multiplied by just one million hams comes to $900,000 (I'm sure
> they sell many millions more). And of course the retailer shares in this
> bohamza. The consumer is always the one to get shafted, and in this
> economy it's the royal shaft (Cook's must be hurtin'). I feel this is a
> slick/smarmy way to cheat the public, they should sell their liquid glaze
> seperately, or at least return to the granulated, even that should not be
> sold at ham prices, I'm sure if you asked Cook's they'll say they
> allocated for the of glaze by selling hams for a few cent's less a pound,
> which of course we all know is BS. I don't mind paying for stuff, what I
> resent is how they think they're pulling the wool (in this case plastic
> net) over my eyes. How say yoose?

Cooks may or may not weigh before adding the glaze. The retailer certainly
weight the entire package though and he is getting the benefit. I wonder
how you'd do if you asked the meat counter to remove the packet and re-weigh
the ham. Do the say "fee glaze" on the label? On the web site is says
included so legally, they can sell it at any price

Cook’s Spiral Sliced, Bone-In Hams are an established holiday tradition and
have become increasingly popular for year-round entertaining and everyday
meals. Cook’s dedication to the use of natural ingredients in the curing
process and authentic, old-world, hickory-wood smoking helps create a flavor
that is unrivaled. The convenient Cook’s signature, ready-to-use liquid
glaze and dipping sauce is included with every Spiral Sliced Ham.

brooklyn1 said...

> 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.
>
> Okay, here's my thoughts... this ham has included in its outer wrapping
> (a mesh netting) a package of glaze, consists of mostly water, sugar, a
> bit of oil, and like 10 things only a chemist can explain... essentially
> it's sugar syrup (mostly water), and says to keep refrigerated (doesn't
> indicate how long for safe use). In the past Cook's ham glaze consisted
> of a packet of ordinary brown granulated sugar with some dehy maple
> granuales and some anticaking stuff (weighs like 3 ozs - have a packet I
> just weighed). This packet of glaze weighs 1/2 pound (I weighed it
> because it's not marked), which means since it was weighed with the ham
> for pricing this glaze cost me 90¢, same price as a half pound of ham.
> Now I realize it's no fortune but millions of Cook's hams are sold so
> those 90¢s add up quickly to a lotta ham gelt. I don't use the glaze on
> ham, never did, but at least with the granulated type that needed no
> refrigeration I could save it and use it for other purposes, typically
> in my case glazed Spam, but I've used it for baked goods too, makes nice
> topping for quick breads, sticky buns, even pineapple upsided down cake,
> has as many uses as ordinary brown sugar. Anyway after putting the ham
> in the oven and putting the package of glaze in the fridge I got to
> thinking, I have no use for that glaze in the immediate future and since
> it appears it has a rather short shelf life, I'm thinking that Cook's
> ripped me off for 90¢... costs 4 times more than Aunt Jemima syrup -
> just checked my 24 oz bottle - and AJ is essentially a pure sugar
> product, I'll probably just toss that chemicals laden packet.
> Multiplied by just one million hams comes to $900,000 (I'm sure they
> sell many millions more). And of course the retailer shares in this
> bohamza. The consumer is always the one to get shafted, and in this
> economy it's the royal shaft (Cook's must be hurtin'). I feel this is a
> slick/smarmy way to cheat the public, they should sell their liquid
> glaze seperately, or at least return to the granulated, even that should
> not be sold at ham prices, I'm sure if you asked Cook's they'll say they
> allocated for the of glaze by selling hams for a few cent's less a
> pound, which of course we all know is BS. I don't mind paying for
> stuff, what I resent is how they think they're pulling the wool (in this
> case plastic net) over my eyes. How say yoose?
>
> I don't like that plastic netting either, it pollutes, but much more
> important it creates a life threatening danger to critters... I always
> cut it into small bits, I do that with all plastic wrap.


You really need to practice breaking up your run-on paragraphs. It would
probably make your posts more interesting to read.

Andy
--
Eat first, talk later.

"Andy" > wrote in message ...
| brooklyn1 said...
|
| > 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.
| >
| > Okay, here's my thoughts... this ham has included in its outer wrapping
| > (a mesh netting) a package of glaze, consists of mostly water, sugar, a
| > bit of oil, and like 10 things only a chemist can explain... essentially
| > it's sugar syrup (mostly water), and says to keep refrigerated (doesn't
| > indicate how long for safe use). In the past Cook's ham glaze consisted
| > of a packet of ordinary brown granulated sugar with some dehy maple
| > granuales and some anticaking stuff (weighs like 3 ozs - have a packet I
| > just weighed). This packet of glaze weighs 1/2 pound (I weighed it
| > because it's not marked), which means since it was weighed with the ham
| > for pricing this glaze cost me 90¢, same price as a half pound of ham.
| > Now I realize it's no fortune but millions of Cook's hams are sold so
| > those 90¢s add up quickly to a lotta ham gelt. I don't use the glaze on
| > ham, never did, but at least with the granulated type that needed no
| > refrigeration I could save it and use it for other purposes, typically
| > in my case glazed Spam, but I've used it for baked goods too, makes nice
| > topping for quick breads, sticky buns, even pineapple upsided down cake,
| > has as many uses as ordinary brown sugar. Anyway after putting the ham
| > in the oven and putting the package of glaze in the fridge I got to
| > thinking, I have no use for that glaze in the immediate future and since
| > it appears it has a rather short shelf life, I'm thinking that Cook's
| > ripped me off for 90¢... costs 4 times more than Aunt Jemima syrup -
| > just checked my 24 oz bottle - and AJ is essentially a pure sugar
| > product, I'll probably just toss that chemicals laden packet.
| > Multiplied by just one million hams comes to $900,000 (I'm sure they
| > sell many millions more). And of course the retailer shares in this
| > bohamza. The consumer is always the one to get shafted, and in this
| > economy it's the royal shaft (Cook's must be hurtin'). I feel this is a
| > slick/smarmy way to cheat the public, they should sell their liquid
| > glaze seperately, or at least return to the granulated, even that should
| > not be sold at ham prices, I'm sure if you asked Cook's they'll say they
| > allocated for the of glaze by selling hams for a few cent's less a
| > pound, which of course we all know is BS. I don't mind paying for
| > stuff, what I resent is how they think they're pulling the wool (in this
| > case plastic net) over my eyes. How say yoose?
| >
| > I don't like that plastic netting either, it pollutes, but much more
| > important it creates a life threatening danger to critters... I always
| > cut it into small bits, I do that with all plastic wrap.
|
|
| You really need to practice breaking up your run-on paragraphs. It would
| probably make your posts more interesting to read.

No it wouldn't.

pavane

"pavane" ha scritto nel messaggio
>
> "Andy" > wrote in message > | brooklyn1 said...
> |
> | > Yesterday I bought a Cook's Spiral Sliced Ham. It cost $1.79/lb,
> |
> | You really need to practice breaking up your run-on paragraphs. It would
> | probably make your posts more interesting to read.
>
> No it wouldn't.
>
> pavane

Correct. Plus, it seems strange to me for someone to pay $1.79 a pound for
meat to provide which an animal had first to be reared, then slaughtered and
then be cured and claim he was ripped off because the package was by his
estimate 90 cents short on animal.

The only meat I can get for that price is chicken backs.

pavane said...
>
> "Andy" > wrote in message ...
>| You really need to practice breaking up your run-on paragraphs. It would
>| probably make your posts more interesting to read.
>
> No it wouldn't.
>
> pavane


pavane,

There's a name I've not seen in quite some time!

[waving!]

Andy
--
Eat first, talk later.

On Sat, 11 Apr 2009 13:59:26 GMT in rec.food.cooking, "brooklyn1"
> wrote,
>Okay, here's my thoughts... this ham has included in its outer wrapping (a
>mesh netting) a package of glaze, consists of mostly water, sugar, a bit of
>oil, and like 10 things only a chemist can explain... essentially it's sugar
>syrup (mostly water),

Complete and utter rip-off. Even worse than the dry ones. As I was
bitching about in another thread recently.

If anybody wanted that junk, you would see it on the shelf by itself.
I've never seen that. I don't think anybody I know would actually use
it, anyway.

"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.
>
> Okay, here's my thoughts... this ham has included in its outer wrapping (a
> mesh netting) a package of glaze, consists of mostly water, sugar, a bit
> of oil, and like 10 things only a chemist can explain... essentially it's
> sugar syrup (mostly water), and says to keep refrigerated (doesn't
> indicate how long for safe use). In the past Cook's ham glaze consisted
> of a packet of ordinary brown granulated sugar with some dehy maple
> granuales and some anticaking stuff (weighs like 3 ozs - have a packet I
> just weighed). This packet of glaze weighs 1/2 pound (I weighed it
> because it's not marked), which means since it was weighed with the ham
> for pricing this glaze cost me 90¢, same price as a half pound of ham.
> Now I realize it's no fortune but millions of Cook's hams are sold so
> those 90¢s add up quickly to a lotta ham gelt. I don't use the glaze on
> ham, never did, but at least with the granulated type that needed no
> refrigeration I could save it and use it for other purposes, typically in
> my case glazed Spam, but I've used it for baked goods too, makes nice
> topping for quick breads, sticky buns, even pineapple upsided down cake,
> has as many uses as ordinary brown sugar.

I bought my Cooks ham on Wednesday ($1.49 per pound), and I was a little
disappointed in the fact that it had more fat on it than any other Cooks I
have bought in the past. I have never used the glaze package on the ham as
we do not like it that sweet. I did put a little of the glaze on some
carrots, and it was great. Then tossed the rest of the glaze. I do wish the
glaze was not a required purchase with the ham. Most of my ham is in the
freezer, as there is just two of us and we go to family on Easter. 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.

Dale P

"Dale P" > wrote
>
> I bought my Cooks ham on Wednesday ($1.49 per pound), and I was a little
> disappointed in the fact that it had more fat on it than any other Cooks I
> have bought in the past. I have never used the glaze package on the ham
> as we do not like it that sweet. I did put a little of the glaze on some
> carrots, and it was great. Then tossed the rest of the glaze. I do wish
> the glaze was not a required purchase with the ham. Most of my ham is in
> the freezer, as there is just two of us and we go to family on Easter.
> 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.
>

Gwaltney butt portion hams are wonderful, and the best looking ones wind up
being the 30% less fat, lower salt ones. (I bought one for the second time
last week not noticing the lower fat and salt on the label. Wrapped it in
foil, baked 20 minutes a pound at 325, and it was wonderful. Glazes are
unnecessary, to me. And spiral cut hams dry out faster in my experience.

"Giusi" > wrote
> Correct. Plus, it seems strange to me for someone to pay $1.79 a pound
> for meat to provide which an animal had first to be reared, then
> slaughtered and then be cured and claim he was ripped off because the
> package was by his estimate 90 cents short on animal.
>
> The only meat I can get for that price is chicken backs.
>

Wow. I would hate that. I paid 99 cents a pound for a ham butt portion last
week, it was wonderful. I was reading up on the nutrient content in this
kind of ham and it is not as fatty as I thought it would be. The salt and
nitrites are still a concern, but it is a fairly lean cut.

Andy > wrote in :

> You really need to practice breaking up your run-on paragraphs. It would
> probably make your posts more interesting to read.

You really need to practice snipping, rather than quoting the entire thing
to add a short comment at the bottom. It would probably make your posts
more interesting to read.

"Ham gelt"....isn't that a bit incongruous? It gave me a good laugh!

Peace,

Ellie

elaich said...

> Andy > wrote in :
>
>> You really need to practice breaking up your run-on paragraphs. It would
>> probably make your posts more interesting to read.
>
> You really need to practice snipping, rather than quoting the entire
thing
> to add a short comment at the bottom. It would probably make your posts
> more interesting to read.


elaich,

Touché.

I did that on purpose. To drive home a point.

Aside from poor readability (tiring the reader), smaller concise paragraphs
make it easier to pick and choose more easily what you want to quote,
should you wish to, in the form of a reply. Imho.

Best,

Andy
--
Eat first, talk later.

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?

--
I love cooking with wine.
Sometimes I even put it in the food.

On Apr 11, 8:59*am, "brooklyn1" > wrote:
> 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.
>
> Okay, here's my thoughts... this ham has included in its outer wrapping (a
> mesh netting) a package of glaze, consists of mostly water, sugar, a bit of
> oil, and like 10 things only a chemist can explain... essentially it's sugar
> syrup (mostly water), and says to keep refrigerated (doesn't indicate how
> long for safe use). *In the past Cook's ham glaze consisted of a packet of
> ordinary brown granulated sugar with some dehy maple granuales and some
> anticaking stuff (weighs like 3 ozs - have a packet I just weighed). *This
> packet of glaze weighs 1/2 pound (I weighed it because it's not marked),
> which means since it was weighed with the ham for pricing this glaze cost me
> 90¢, same price as a half pound of ham. *Now I realize it's no fortune but
> millions of Cook's hams are sold so those 90¢s add up quickly to a lotta ham
> gelt. *I don't use the glaze on ham, never did, but at least with the
> granulated type that needed no refrigeration I could save it and use it for
> other purposes, typically in my case glazed Spam, but I've used it for baked
> goods too, makes nice topping for quick breads, sticky buns, even pineapple
> upsided down cake, has as many uses as ordinary brown sugar. *Anyway after
> putting the ham in the oven and putting the package of glaze in the fridge I
> got to thinking, I have no use for that glaze in the immediate future and
> since it appears it has a rather short shelf life, I'm thinking that Cook's
> ripped me off for 90¢... costs 4 times more than Aunt Jemima syrup - just
> checked my 24 oz bottle - and AJ is essentially a pure sugar product, I'll
> probably just toss that chemicals laden packet. *Multiplied by just one
> million hams comes to $900,000 (I'm sure they sell many millions more). *And
> of course the retailer shares in this bohamza. *The consumer is always the
> one to get shafted, and in this economy it's the royal shaft (Cook's must be
> hurtin'). *I feel this is a slick/smarmy way to cheat the public, they
> should sell their liquid glaze seperately, or at least return to the
> granulated, even that should not be sold at ham prices, I'm sure if you
> asked Cook's they'll say they allocated for the of glaze by selling hams for
> a few cent's less a pound, which of course we all know is BS. *I don't mind
> paying for stuff, what I resent is how they think they're pulling the wool
> (in this case plastic net) over my eyes. *How say yoose?
>
> I don't like that plastic netting either, it pollutes, but much more
> important it creates a life threatening danger to critters... I always cut
> it into small bits, I do that with all plastic wrap.

The glaze/rub is for those folks who can't cook. They only "assemble"
stuff according to package directions. Cooks makes wonderful hams,
but i think people who buy spiral sliced hams that they are going to
"bake" are silly. All that does is dry out the poor ham. Of course
for the "assemblers" the glaze packet for spiral sliced hams needs to
be liquid. You can glaze a ham with anything from pineapple salsa to
Coke.
Lynn in Fargo
Envying your $1.79 lb buy!

sf wrote:

> That's an interesting comment. I would think "Smithfield" and think
> that's good... but you don't seem to think so. Why?

I guess we'll find out. I splurged on a Smithfield yesterday -- the one
with Paula Deen's mug on the blue foil wrapper. $3.47/lb on sale. At
least the Smithfield doesn't seem to be as loaded up with the
injectables the less costly hams have.

I'll let y'all know how it turns out. If it's that good, I might wait
till they mark the ham prices down after Easter and pick up a couple
more, or at least some of the currently cheaper butt portions. Those are
always great in beans or for ham steaks.

I've got Brussels sprouts and asparagus to use (is that too much green?)
and will be making a macaroni and cheese instead of my traditional
potato salad. I must make deviled eggs, too!

--Lin (coloring eggs with our guests tonight)

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?
>
That was my thought too.

--
Jean B.

In article >,
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?

It's been going on for decades, but the latest iteration is:

"famous name" + "bought out" = "lowest bidder from China"

--
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

In article
>,
Lynn from Fargo Ografmorffig > wrote:

>
> The glaze/rub is for those folks who can't cook. They only "assemble"
> stuff according to package directions. Cooks makes wonderful hams,
> but i think people who buy spiral sliced hams that they are going to
> "bake" are silly. All that does is dry out the poor ham.
> Lynn in Fargo
> Envying your $1.79 lb buy!

I agree about drying out the ham. I've always thought the Cook's ham
was tasty and not too salty. I'll never buy another spiral-cut one,
though.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - good news 4-6-2009
"What you say about someone else says more
about you than it does about the other person."

On Sat, 11 Apr 2009 12:38:53 -0700, Lin >
wrote:

>I've got Brussels sprouts and asparagus to use (is that too much green?)

Not as far as I'm concerned, I just happen to be making both of those
too. We already had some sprouts in the refrigerator and Easter lamb
*must* be accompanied by asparagus, so I bought some today.

>and will be making a macaroni and cheese

I adore mac and cheese with pork!

>instead of my traditional potato salad.

I wouldn't turn my nose up at potato salad, but since you decided on
M&C... there's no turning back now.

>I must make deviled eggs, too!

Oh, you just reminded me! Thanks.



--
I love cooking with wine.
Sometimes I even put it in the food.

In article >,
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?

Smthfields are $.99 per lb. this week at our local Grocery store.
I really need to pick up a couple of them at that price while they are
still on sale. One for me and one for Sis'. :-)

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

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

In article
>,
Lynn from Fargo Ografmorffig > wrote:

> > I don't like that plastic netting either, it pollutes, but much more
> > important it creates a life threatening danger to critters... I always cut
> > it into small bits, I do that with all plastic wrap.
>
> The glaze/rub is for those folks who can't cook. They only "assemble"
> stuff according to package directions. Cooks makes wonderful hams,
> but i think people who buy spiral sliced hams that they are going to
> "bake" are silly. All that does is dry out the poor ham. Of course
> for the "assemblers" the glaze packet for spiral sliced hams needs to
> be liquid. You can glaze a ham with anything from pineapple salsa to
> Coke.
> Lynn in Fargo
> Envying your $1.79 lb buy!

They are on sale here locally for that price too, but I still won't buy
one as they DO tend to dry out. I'll get the Smithfields that are
currently on sale for $.99.
--
Peace! Om

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

In article >,
Lin > wrote:

> sf wrote:
>
> > That's an interesting comment. I would think "Smithfield" and think
> > that's good... but you don't seem to think so. Why?
>
> I guess we'll find out. I splurged on a Smithfield yesterday -- the one
> with Paula Deen's mug on the blue foil wrapper. $3.47/lb on sale. At
> least the Smithfield doesn't seem to be as loaded up with the
> injectables the less costly hams have.
>
> I'll let y'all know how it turns out. If it's that good, I might wait
> till they mark the ham prices down after Easter and pick up a couple
> more, or at least some of the currently cheaper butt portions. Those are
> always great in beans or for ham steaks.
>
> I've got Brussels sprouts and asparagus to use (is that too much green?)
> and will be making a macaroni and cheese instead of my traditional
> potato salad. I must make deviled eggs, too!
>
> --Lin (coloring eggs with our guests tonight)

There is _never_ such a thing as too much green. <g>
I'm planning on making more onion skin dyed eggs to give away at my
doc's office. :-) I'm taking pics this year too.
--
Peace! Om

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

"sf" > wrote in message
...
> 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?
>
> --
> I love cooking with wine.
> Sometimes I even put it in the food.

I had never heard of Smithfield hams until Paula Deen put her name on some
of them. They were $.99 and the only place I found them the first year was
K Mart. I did not care for it. I have a package of Smithfield bacon in the
fridge right now, and it is about the worst bacon I have ever had. It was
the brand on sale and I thought I would give it a try. Never again.

It is interesting that many do not like the idea of a spiral sliced ham. I
agree that it should not be heated as it will only dry out. They are great
for a party as you can serve at room temperature and people can easily serve
themselves. I buy them because they are so easy to break down to put into
the freezer. Just two of us, and I like to pack it onto portions that will
work for us and I can defrost what we need. We really don't eat just ham,
but like soups, casseroles, omelets and so on with ham.

We go to a wonderful Easter Sunday buffet. They have a huge table of cold
foods, including shrimp, crab, sushi, salmon, cheeses, deviled eggs, fruit,
and salad. I fill up at that table, skip the omelets and other hot foods
except for one slice of prime rib. On to the dessert bar after that. It is
a great meal, and a great family time together. Plus ex-step father-in-law
pays for it!!!

Later,

DP

On Sat 11 Apr 2009 04:46:56p, sf told us...

> On Sat, 11 Apr 2009 12:38:53 -0700, Lin >
> wrote:
>
>>I've got Brussels sprouts and asparagus to use (is that too much green?)
>
> Not as far as I'm concerned, I just happen to be making both of those
> too. We already had some sprouts in the refrigerator and Easter lamb
> *must* be accompanied by asparagus, so I bought some today.
>
>>and will be making a macaroni and cheese
>
> I adore mac and cheese with pork!
>
>>instead of my traditional potato salad.
>
> I wouldn't turn my nose up at potato salad, but since you decided on
> M&C... there's no turning back now.
>
>>I must make deviled eggs, too!
>
> Oh, you just reminded me! Thanks.
>
>
>

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". :-)


--
Wayne Boatwright
------------------------------------------------------------------------
Rice is born in water and must die in wine. ~Italian Proverb

"Dale P" > wrote
>
> It is interesting that many do not like the idea of a spiral sliced ham.

I used them for years. I prefer regular, unsliced, unglazed butt portion
hams.

> wrote
>
> "Ham gelt"....isn't that a bit incongruous? It gave me a good laugh!
>
> Peace,
>
> Ellie
>
Thanks for noticing. LOL

Omelet wrote:

> At least dad is finally eating solid food again! I really thought I
> was going to lose him there for awhile.

Hey, that's nice to hear, Om.

nancy

"Omelet" wrote:
> Lynn from Fargo wrote:
>
>> > I don't like that plastic netting either, it pollutes, but much more
>> > important it creates a life threatening danger to critters... I always
>> > cut
>> > it into small bits, I do that with all plastic wrap.
>>
>> The glaze/rub is for those folks who can't cook. They only "assemble"
>> stuff according to package directions. Cooks makes wonderful hams,
>> but i think people who buy spiral sliced hams that they are going to
>> "bake" are silly. All that does is dry out the poor ham. Of course
>> for the "assemblers" the glaze packet for spiral sliced hams needs to
>> be liquid. You can glaze a ham with anything from pineapple salsa to
>> Coke.
>> Lynn in Fargo
>> Envying your $1.79 lb buy!
>
> They are on sale here locally for that price too, but I still won't buy
> one as they DO tend to dry out. I'll get the Smithfields that are
> currently on sale for $.99.
>
>

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

"Dale P" > wrote in message
>
> I had never heard of Smithfield hams until Paula Deen put her name on some
> of them.

Same ham, different porker on the package.

In article >,
"Nancy Young" > wrote:

> Omelet wrote:
>
> > At least dad is finally eating solid food again! I really thought I
> > was going to lose him there for awhile.
>
> Hey, that's nice to hear, Om.
>
> nancy

Thanks Nancy!
--
Peace! Om

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

In article >,
"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.

So it's more steamed than baked.
>
> 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

That does look good. :-) I just have the butchers at the store slice
the Smithfield ham into steaks for me, leaving the last 6" of the ham to
use for a pot of beans, lentils or split peas. With just two of us, I
freeze that in portions after rinsing off the bone dust.

They slice it for free.

>
> 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..

You did not have it pre-sliced or an electric slicer???

>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...

Kosher ham? <g> Right.

> 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

Ok. ;-)
--
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 02:38:47 GMT, "brooklyn1"
> wrote:

>
>"Omelet" wrote:
>> Lynn from Fargo 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

"Omelet" > wrote in message
news
> In article >,
> "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.

> So it's more steamed than baked.

I guess you could say so, whatever steamed means... no liquid was added by
me... the trick is to loosely tent the foil so it bakes more than it steams.

>> 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
>
> That does look good. :-) I just have the butchers at the store slice
> the Smithfield ham into steaks for me, leaving the last 6" of the ham to
> use for a pot of beans, lentils or split peas. With just two of us, I
> freeze that in portions after rinsing off the bone dust.

> They slice it for free.

Next time ask if they'll bone it for free. If they'll butterfly it even
better, you can stuff it.

>> 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..

> You did not have it pre-sliced or an electric slicer???

There were small ham steaks for breakfasts. There were canned hams too that
could be machine sliced into steaks. It's really not possible to machine
slice a hot ham without it falling apart into a mess. Once chilled the
slicing machine did fine

"Ed Pawlowski" > wrote in message
...
>
> "Dale P" > wrote in message
>>
>> I had never heard of Smithfield hams until Paula Deen put her name on
>> some of them.
>
> Same ham, different porker on the package.
>

"Ed Pawlowski" > wrote in message
...
>
> "Dale P" > wrote in message
>>
>> I had never heard of Smithfield hams until Paula Deen put her name on
>> some of them.
>
> Same ham, different porker on the package.

A real southern oinker!! She has gone over the top with her eccentric
southern lady act.
She was better when she first started, and now her name is on everything!!

DaleP

OOPS, I sent a blank message, SORRY

"brooklyn1" > wrote in message
...
>

>>
>
> 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.

Good lesson in handoling spiral sliced hams. The only times I have actually
served an intact spiral sliced ham were for large family get togethers or
parties where I wanted people to serve themselves. The spiral is a great
presentation for that, and serves easily. I liker to heat them gently to
only about 100F. I once bought a Honey Baked ham. The ham is good, but the
glaze is way too sweet for our taste. It is the status symbol of hams, but
I did not think it was that much better, and could go without the sweet. As
I have said in other posts, at this stage of our lives most of the ham is
going into the freezer. I do love the holiday sales on hams as we can have
some good food in the future for a good price.

Loved your story about feeding the sailors! It is amazing what we can do
when we have to (being young helps!).

Later,
DP

In article >,
"brooklyn1" > wrote:

> > They slice it for free.
>
> Next time ask if they'll bone it for free. If they'll butterfly it even
> better, you can stuff it.

Heh! I doubt they'd do that, but it's a thought.
I could do that myself QED. The butchers at both the local stores know
me since I've been shopping there since the stores opened (20+ years)
but I'd be hesitant to ask that. <g>

>
> 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..
>
> > You did not have it pre-sliced or an electric slicer???
>
> There were small ham steaks for breakfasts. There were canned hams too that
> could be machine sliced into steaks. It's really not possible to machine
> slice a hot ham without it falling apart into a mess.

Ah, I see. I was just wondering why it was not pre-sliced while cold
then heated in piles. It'd make more sense!

> Once chilled the
> slicing machine did fine

I can understand that.
--
Peace! Om

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

brooklyn1 wrote:
[snip]
> 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

That looks beautiful! A nice variant on the pan too.
>
[snip]

--
Jean B.

On Sat, 11 Apr 2009 11:00:27 -0700, 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?

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

your pal,
blake