Hi all,

Bought a square shaped pork cut (tied up) which reads:

Fresh Ham Boneless Cov or may be Cou?

I thought it was a loin, but these are usually longer.

Don't know what type of cooking method this needs. Tied up, my guess
is either dry heat, or braised.

Any tips/recipes for this type of cut.

Thanks in advance.

R

"Richie" > wrote in message
...
> Hi all,
>
> Bought a square shaped pork cut (tied up) which reads:
>
> Fresh Ham Boneless Cov or may be Cou?
>
> I thought it was a loin, but these are usually longer.
>
> Don't know what type of cooking method this needs. Tied up, my guess
> is either dry heat, or braised.
>
> Any tips/recipes for this type of cut.
>
> Thanks in advance.
>
> R

It is just a big pork roast.

"Mort Adella" > blathered:
>
> "Richie" > wrote:
>>
>> Bought a square shaped pork cut (tied up) which reads:
>>
>> Fresh Ham Boneless Cov or may be Cou?
>>
>> I thought it was a loin, but these are usually longer.
>>
>> Don't know what type of cooking method this needs. Tied up, my guess
>> is either dry heat, or braised.
>>
>> Any tips/recipes for this type of cut.

It's likely what the label says it is; boneless fresh ham. I would dry
roast it, you can't go wrong.


>> Thanks in advance.
>>
>> R
>
> It is just a big pork roast.
>
The OP lists no weight... you probably think your 2" pecker is big.

"brooklyn1" > wrote in message
...
>
> "Mort Adella" > blathered:
>>
>> "Richie" > wrote:
>>>
>>> Bought a square shaped pork cut (tied up) which reads:
>>>
>>> Fresh Ham Boneless Cov or may be Cou?
>>>
>>> I thought it was a loin, but these are usually longer.
>>>
>>> Don't know what type of cooking method this needs. Tied up, my guess
>>> is either dry heat, or braised.
>>>
>>> Any tips/recipes for this type of cut.
>
> It's likely what the label says it is; boneless fresh ham. I would dry
> roast it, you can't go wrong.
>
>
>>> Thanks in advance.
>>>
>>> R
>>
>> It is just a big pork roast.
>>
> The OP lists no weight... you probably think your 2" pecker is big.
>

2" is not big, it is HUMUNGOUS hahahahaha

Richie wrote:
> Hi all,
>
> Bought a square shaped pork cut (tied up) which reads:
>
> Fresh Ham Boneless Cov or may be Cou?
>
> I thought it was a loin, but these are usually longer.
>
> Don't know what type of cooking method this needs. Tied up, my guess
> is either dry heat, or braised.
>
> Any tips/recipes for this type of cut.
>
> Thanks in advance.
>
> R

Richie - What you have is just plain ham. Treat it any way you want, and
it is still just ham. Cook and slice, grill and slice, bake and slice,
it's still the same.

If it's not smoked, it's just pork.

Bob

"Bob Muncie" > wrote in message
...
> Richie wrote:
>> Hi all,
>>
>> Bought a square shaped pork cut (tied up) which reads:
>>
>> Fresh Ham Boneless Cov or may be Cou?
>>
>> I thought it was a loin, but these are usually longer.
>>
>> Don't know what type of cooking method this needs. Tied up, my guess
>> is either dry heat, or braised.
>>
>> Any tips/recipes for this type of cut.
>>
>> Thanks in advance.
>>
>> R
>
> Richie - What you have is just plain ham. Treat it any way you want, and
> it is still just ham. Cook and slice, grill and slice, bake and slice,
> it's still the same.
>
> If it's not smoked, it's just pork.
>
>
If it's smoked it's just pork. duh

brooklyn1 wrote:

> "Mort Adella" > blathered:
>>
>> "Richie" > wrote:
>>>
>>> Bought a square shaped pork cut (tied up) which reads:
>>>
>>> Fresh Ham Boneless Cov or may be Cou?
>>>
>>> I thought it was a loin, but these are usually longer.
>>>
>>> Don't know what type of cooking method this needs. Tied up, my guess
>>> is either dry heat, or braised.
>>>
>>> Any tips/recipes for this type of cut.
>
> It's likely what the label says it is; boneless fresh ham. I would
> dry roast it, you can't go wrong.
>
>
>>> Thanks in advance.
>>>
>>> R
>>
>> It is just a big pork roast.
>>
> The OP lists no weight... you probably think your 2" pecker is big.


Just wait 'til Lil' Wayne goes after it with those new choppers of his,
lol...


--
Best
Greg

"Gregory Morrow" > wrote in message
m...
> brooklyn1 wrote:
>
>> "Mort Adella" > blathered:
>>>
>>> "Richie" > wrote:
>>>>
>>>> Bought a square shaped pork cut (tied up) which reads:
>>>>
>>>> Fresh Ham Boneless Cov or may be Cou?
>>>>
>>>> I thought it was a loin, but these are usually longer.
>>>>
>>>> Don't know what type of cooking method this needs. Tied up, my guess
>>>> is either dry heat, or braised.
>>>>
>>>> Any tips/recipes for this type of cut.
>>
>> It's likely what the label says it is; boneless fresh ham. I would
>> dry roast it, you can't go wrong.
>>
>>
>>>> Thanks in advance.
>>>>
>>>> R
>>>
>>> It is just a big pork roast.
>>>
>> The OP lists no weight... you probably think your 2" pecker is big.
>
>
> Just wait 'til Lil' Wayne goes after it with those new choppers of his,
> lol...
>
>

Just wait'll duh'weenie goes after widdle boy peepees *without* his
choppers... as Pandora would say... gnum, gnum! heheh