I ordered a 1/2 Smithfield lower sodium (due to Mom's diet restrictions) EZ
Slice ham for my parents, along with some "Buster Bones". Buster Bones are
fully cooked meaty ham bones which are either treats for large dogs or may
be used in cooking. My dad likes to use a ham bone like that when he makes
his navy bean soup. I alerted my parents to expect the package.

I got a phone call from my parents asking me, "Why did you send us dog
bones?" When I finished laughing I explained. Mom said, "Oh, then I guess
I'll tell your father to stop gnawing on that one." LOL

A couple of days later (Saturday) I was talking to Mom and mentioned what
they could do with the leftover ham. She said, "Why do you keep talking
about a ham? We didn't get a ham." "Well I sure as heck was charged for
one! Gotta go make a call, Mom."

Smithfield is closed on weekends. So I sent them an email. Then I called
to follow-up on Tuesday (when I remembered!). They said the ham had been
shipped that day for overnight delivery and gave me a tracking number.

Wednesday evening my parents called me. Delivered was a 15 POUND ham.
WHAT?! I didn't order you a 15 lb. ham! (At least it was lower sodium.)
It was pretty comical listening to them describe how it barely fit into the
turkey roaster.

The mystery was solved when I signed on tonight and checked my email.
Apparently Smithfield was out of the half ham I'd ordered. When they got my
email and realized the problem, customer service took it upon themselves to
send a whole ham at no extra cost, priority overnight delivery. Now THAT is
service!

My 79-year-old parents cooked the ham the same day. And Dad has yet another
ham bone. They're going have to package up and freeze a lot of it and give
a good bit of it away to neighbors. Even with that, they're going to have
ham for a loooong time!

Tonight, Dad said, they're quickly heating a couple of slices in a skillet
and having ham & eggs for dinner

Jill

jmcquown wrote:

> I got a phone call from my parents asking me, "Why did you send us dog
> bones?" When I finished laughing I explained. Mom said, "Oh, then I guess
> I'll tell your father to stop gnawing on that one." LOL

(laugh) Imagine, oooo! a present! Bones. Wow, thanks for thinking
of us.

> The mystery was solved when I signed on tonight and checked my email.
> Apparently Smithfield was out of the half ham I'd ordered. When they got my
> email and realized the problem, customer service took it upon themselves to
> send a whole ham at no extra cost, priority overnight delivery. Now THAT is
> service!

That was really nice of them. I'm glad your parents got the present
you intended and more.

> My 79-year-old parents cooked the ham the same day. And Dad has yet another
> ham bone. They're going have to package up and freeze a lot of it and give
> a good bit of it away to neighbors. Even with that, they're going to have
> ham for a loooong time!

That's a lot! of ham.

> Tonight, Dad said, they're quickly heating a couple of slices in a skillet
> and having ham & eggs for dinner

Nice present.

nancy

jmcquown wrote:

<snip>

Glad to hear of a case of customer service and not customer DISservice.

--
Darryl L. Pierce >
Visit the Infobahn Offramp - <http://mypage.org/mcpierce>
"What do you care what other people think, Mr. Feynman?"

"Darryl L. Pierce" > wrote in message
s.com...
> jmcquown wrote:
>
> <snip>
>
> Glad to hear of a case of customer service and not customer DISservice.
>
>

Agreed, very nice to hear!

peace,
Barbara


--
> Darryl L. Pierce >
> Visit the Infobahn Offramp - <http://mypage.org/mcpierce>
> "What do you care what other people think, Mr. Feynman?"

I have tried to cook a number of Smithfield hams unsuccessfully,
including soaking for 24 hours in the basement with several changes of
water to desalt before cooking, and it has never worked quite right.
What do you and what does mother and father do to make it right?
Thanks
Kent

jmcquown wrote:
>
> I ordered a 1/2 Smithfield lower sodium (due to Mom's diet restrictions) EZ
> Slice ham for my parents, along with some "Buster Bones". Buster Bones are
> fully cooked meaty ham bones which are either treats for large dogs or may
> be used in cooking. My dad likes to use a ham bone like that when he makes
> his navy bean soup. I alerted my parents to expect the package.
>
> I got a phone call from my parents asking me, "Why did you send us dog
> bones?" When I finished laughing I explained. Mom said, "Oh, then I guess
> I'll tell your father to stop gnawing on that one." LOL
>
> A couple of days later (Saturday) I was talking to Mom and mentioned what
> they could do with the leftover ham. She said, "Why do you keep talking
> about a ham? We didn't get a ham." "Well I sure as heck was charged for
> one! Gotta go make a call, Mom."
>
> Smithfield is closed on weekends. So I sent them an email. Then I called
> to follow-up on Tuesday (when I remembered!). They said the ham had been
> shipped that day for overnight delivery and gave me a tracking number.
>
> Wednesday evening my parents called me. Delivered was a 15 POUND ham.
> WHAT?! I didn't order you a 15 lb. ham! (At least it was lower sodium.)
> It was pretty comical listening to them describe how it barely fit into the
> turkey roaster.
>
> The mystery was solved when I signed on tonight and checked my email.
> Apparently Smithfield was out of the half ham I'd ordered. When they got my
> email and realized the problem, customer service took it upon themselves to
> send a whole ham at no extra cost, priority overnight delivery. Now THAT is
> service!
>
> My 79-year-old parents cooked the ham the same day. And Dad has yet another
> ham bone. They're going have to package up and freeze a lot of it and give
> a good bit of it away to neighbors. Even with that, they're going to have
> ham for a loooong time!
>
> Tonight, Dad said, they're quickly heating a couple of slices in a skillet
> and having ham & eggs for dinner
>
> Jill

jmcquown wrote:
> I ordered a 1/2 Smithfield lower sodium (due to Mom's diet
> restrictions) EZ Slice ham for my parents, along with some "Buster
> Bones". Buster Bones are fully cooked meaty ham bones which are
> either treats for large dogs or may be used in cooking. My dad likes
> to use a ham bone like that when he makes his navy bean soup. I
> alerted my parents to expect the package.
>
> I got a phone call from my parents asking me, "Why did you send us dog
> bones?" When I finished laughing I explained. Mom said, "Oh, then I
> guess I'll tell your father to stop gnawing on that one." LOL
>
> A couple of days later (Saturday) I was talking to Mom and mentioned
> what they could do with the leftover ham. She said, "Why do you keep
> talking about a ham? We didn't get a ham." "Well I sure as heck was
> charged for one! Gotta go make a call, Mom."
>
> Smithfield is closed on weekends. So I sent them an email. Then I
> called to follow-up on Tuesday (when I remembered!). They said the
> ham had been shipped that day for overnight delivery and gave me a
> tracking number.
>
> Wednesday evening my parents called me. Delivered was a 15 POUND ham.
> WHAT?! I didn't order you a 15 lb. ham! (At least it was lower
> sodium.) It was pretty comical listening to them describe how it
> barely fit into the turkey roaster.
>
> The mystery was solved when I signed on tonight and checked my email.
> Apparently Smithfield was out of the half ham I'd ordered. When they
> got my email and realized the problem, customer service took it upon
> themselves to send a whole ham at no extra cost, priority overnight
> delivery. Now THAT is service!
>
> My 79-year-old parents cooked the ham the same day. And Dad has yet
> another ham bone. They're going have to package up and freeze a lot
> of it and give a good bit of it away to neighbors. Even with that,
> they're going to have ham for a loooong time!
>
> Tonight, Dad said, they're quickly heating a couple of slices in a
> skillet and having ham & eggs for dinner

mmm... ham...
I never get sick of it. I love the fact there's always too much of it at
Xmas. mmm, ham

Kent H. wrote:
> I have tried to cook a number of Smithfield hams unsuccessfully,
> including soaking for 24 hours in the basement with several changes of
> water to desalt before cooking, and it has never worked quite right.
> What do you and what does mother and father do to make it right?
> Thanks
> Kent

This was a bone-in large ham, lower sodium so no soaking necessary. They
simply put it in the large roasting pan on a rack (it barely fit!) and baked
it for 5 hours. I've never cooked a ham like this myself so I really
couldn't tell you if there is a secret to it, but I suspect there isn't.
Not sure why yours don't turn out.

Jill

> jmcquown wrote:
>>
>> I ordered a 1/2 Smithfield lower sodium (due to Mom's diet
>> restrictions) EZ Slice ham for my parents, along with some "Buster
>> Bones". Buster Bones are fully cooked meaty ham bones which are
>> either treats for large dogs or may be used in cooking. My dad
>> likes to use a ham bone like that when he makes his navy bean soup.
>> I alerted my parents to expect the package.
>>
>> I got a phone call from my parents asking me, "Why did you send us
>> dog bones?" When I finished laughing I explained. Mom said, "Oh,
>> then I guess I'll tell your father to stop gnawing on that one." LOL
>>
>> A couple of days later (Saturday) I was talking to Mom and mentioned
>> what they could do with the leftover ham. She said, "Why do you
>> keep talking about a ham? We didn't get a ham." "Well I sure as
>> heck was charged for one! Gotta go make a call, Mom."
>>
>> Smithfield is closed on weekends. So I sent them an email. Then I
>> called to follow-up on Tuesday (when I remembered!). They said the
>> ham had been shipped that day for overnight delivery and gave me a
>> tracking number.
>>
>> Wednesday evening my parents called me. Delivered was a 15 POUND
>> ham. WHAT?! I didn't order you a 15 lb. ham! (At least it was
>> lower sodium.) It was pretty comical listening to them describe how
>> it barely fit into the turkey roaster.
>>
>> The mystery was solved when I signed on tonight and checked my email.
>> Apparently Smithfield was out of the half ham I'd ordered. When
>> they got my email and realized the problem, customer service took it
>> upon themselves to send a whole ham at no extra cost, priority
>> overnight delivery. Now THAT is service!
>>
>> My 79-year-old parents cooked the ham the same day. And Dad has yet
>> another ham bone. They're going have to package up and freeze a lot
>> of it and give a good bit of it away to neighbors. Even with that,
>> they're going to have ham for a loooong time!
>>
>> Tonight, Dad said, they're quickly heating a couple of slices in a
>> skillet and having ham & eggs for dinner
>>
>> Jill

On Sun, 9 Nov 2003 07:10:43 -0600, "jmcquown"
> wrote:

> Kent H. wrote:
> > I have tried to cook a number of Smithfield hams unsuccessfully,
> > including soaking for 24 hours in the basement with several changes of
> > water to desalt before cooking, and it has never worked quite right.
> > What do you and what does mother and father do to make it right?
> > Thanks
> > Kent
>
> This was a bone-in large ham, lower sodium so no soaking necessary. They
> simply put it in the large roasting pan on a rack (it barely fit!) and baked
> it for 5 hours. I've never cooked a ham like this myself so I really
> couldn't tell you if there is a secret to it, but I suspect there isn't.
> Not sure why yours don't turn out.
>
> Jill

I'm solidly in Kent's corner because soaking didn't do it
for me either. The old fashioned style Smithfield was way
too salty for my taste, so I haven't given it a second
thought in years.

Now you've perked my interest!



.... those bones sound like a great idea too!

A little bit off topic:
My wife and I stayed at an inn in the North Carolina mountains a while
ago. For breakfast I ordered Country Ham, eggs, etc.. The waitress asked
me very seriously if I knew what I was ordering. I replied very cheerfully
"Yes". She then said that she had to inform me that it was not
returnable/refundable, they had had too many complaints that the ham was bad
because it was too salty.
We have a Virginia Country Ham every year, drive up to Emporia to get it.
My wife soaks it for about 24 hrs, changes the water two or three time, then
cooks it and glazes it. This is luxury food, well on a par with the
European hams. Thin sliced on country biscuits, oooo, just waiting for
Christmas to come around.
Doug.

"sf" > wrote in message
...
> On Sun, 9 Nov 2003 07:10:43 -0600, "jmcquown"
> > wrote:
>
> > Kent H. wrote:
> > > I have tried to cook a number of Smithfield hams unsuccessfully,
> > > including soaking for 24 hours in the basement with several changes
of
> > > water to desalt before cooking, and it has never worked quite right.
> > > What do you and what does mother and father do to make it right?
> > > Thanks
> > > Kent
> >
> > This was a bone-in large ham, lower sodium so no soaking necessary.
They
> > simply put it in the large roasting pan on a rack (it barely fit!) and
baked
> > it for 5 hours. I've never cooked a ham like this myself so I really
> > couldn't tell you if there is a secret to it, but I suspect there
isn't.
> > Not sure why yours don't turn out.
> >
> > Jill
>
> I'm solidly in Kent's corner because soaking didn't do it
> for me either. The old fashioned style Smithfield was way
> too salty for my taste, so I haven't given it a second
> thought in years.
>
> Now you've perked my interest!
>
>
>
> ... those bones sound like a great idea too!
>
>

Smithfield county hams, by law, have to made in a certain way, and
nothing in that code would allow a "low sodium" ham. You have to dry
salt the ham, and age it until it ends up as a Smithfield Ham. Some
sneaky little bugger outside the county line injected your "low sodium"
ham with a bit of brine, and then proceeded to make it like a Smithfield
by dry curing it following. A true Smithfield ham is very hard to
desalt, as Julia Child says in many of her writings.
Kent

jmcquown wrote:
>
> Kent H. wrote:
> > I have tried to cook a number of Smithfield hams unsuccessfully,
> > including soaking for 24 hours in the basement with several changes of
> > water to desalt before cooking, and it has never worked quite right.
> > What do you and what does mother and father do to make it right?
> > Thanks
> > Kent
>
> This was a bone-in large ham, lower sodium so no soaking necessary. They
> simply put it in the large roasting pan on a rack (it barely fit!) and baked
> it for 5 hours. I've never cooked a ham like this myself so I really
> couldn't tell you if there is a secret to it, but I suspect there isn't.
> Not sure why yours don't turn out.
>
> Jill
>
> > jmcquown wrote:
> >>
> >> I ordered a 1/2 Smithfield lower sodium (due to Mom's diet
> >> restrictions) EZ Slice ham for my parents, along with some "Buster
> >> Bones". Buster Bones are fully cooked meaty ham bones which are
> >> either treats for large dogs or may be used in cooking. My dad
> >> likes to use a ham bone like that when he makes his navy bean soup.
> >> I alerted my parents to expect the package.
> >>
> >> I got a phone call from my parents asking me, "Why did you send us
> >> dog bones?" When I finished laughing I explained. Mom said, "Oh,
> >> then I guess I'll tell your father to stop gnawing on that one." LOL
> >>
> >> A couple of days later (Saturday) I was talking to Mom and mentioned
> >> what they could do with the leftover ham. She said, "Why do you
> >> keep talking about a ham? We didn't get a ham." "Well I sure as
> >> heck was charged for one! Gotta go make a call, Mom."
> >>
> >> Smithfield is closed on weekends. So I sent them an email. Then I
> >> called to follow-up on Tuesday (when I remembered!). They said the
> >> ham had been shipped that day for overnight delivery and gave me a
> >> tracking number.
> >>
> >> Wednesday evening my parents called me. Delivered was a 15 POUND
> >> ham. WHAT?! I didn't order you a 15 lb. ham! (At least it was
> >> lower sodium.) It was pretty comical listening to them describe how
> >> it barely fit into the turkey roaster.
> >>
> >> The mystery was solved when I signed on tonight and checked my email.
> >> Apparently Smithfield was out of the half ham I'd ordered. When
> >> they got my email and realized the problem, customer service took it
> >> upon themselves to send a whole ham at no extra cost, priority
> >> overnight delivery. Now THAT is service!
> >>
> >> My 79-year-old parents cooked the ham the same day. And Dad has yet
> >> another ham bone. They're going have to package up and freeze a lot
> >> of it and give a good bit of it away to neighbors. Even with that,
> >> they're going to have ham for a loooong time!
> >>
> >> Tonight, Dad said, they're quickly heating a couple of slices in a
> >> skillet and having ham & eggs for dinner
> >>
> >> Jill

On Mon, 10 Nov 2003 03:50:06 GMT, "Kent H." >
wrote:

>Smithfield county hams, by law, have to made in a certain way, and
>nothing in that code would allow a "low sodium" ham. You have to dry
>salt the ham, and age it until it ends up as a Smithfield Ham. Some
>sneaky little bugger outside the county line injected your "low sodium"
>ham with a bit of brine, and then proceeded to make it like a Smithfield
>by dry curing it following. A true Smithfield ham is very hard to
>desalt, as Julia Child says in many of her writings.
>Kent

I am not sure if it is the cure that is all important, but the area in
which the hams were made. I think they have to be cured in the
Smithfield area: I seem to remember a certain radius which was the
defining line. And the hogs had to have a certain diet, which was
characteristic of the the area.

I could be totally wrong on this, but somehow this rings a bell in me,
about the definitions of what goes into being a Smithfield ham. The
cure could be a part of it too, but I don't remember that.

Christine

"Doug Cutler" > wrote in message hlink.net>...
> A little bit off topic:
> My wife and I stayed at an inn in the North Carolina mountains a while
> ago. For breakfast I ordered Country Ham, eggs, etc.. The waitress asked
> me very seriously if I knew what I was ordering. I replied very cheerfully
> "Yes". She then said that she had to inform me that it was not
> returnable/refundable, they had had too many complaints that the ham was bad
> because it was too salty.
> We have a Virginia Country Ham every year, drive up to Emporia to get it.
> My wife soaks it for about 24 hrs, changes the water two or three time, then
> cooks it and glazes it. This is luxury food, well on a par with the
> European hams. Thin sliced on country biscuits, oooo, just waiting for
> Christmas to come around.
> Doug.
>
> "sf" > wrote in message
> ...
> > On Sun, 9 Nov 2003 07:10:43 -0600, "jmcquown"
> > > wrote:
> >
> > > Kent H. wrote:
> > > > I have tried to cook a number of Smithfield hams unsuccessfully,
> > > > including soaking for 24 hours in the basement with several changes
> of
> > > > water to desalt before cooking, and it has never worked quite right.
> > > > What do you and what does mother and father do to make it right?
> > > > Thanks
> > > > Kent
> > >
> > > This was a bone-in large ham, lower sodium so no soaking necessary.
> They
> > > simply put it in the large roasting pan on a rack (it barely fit!) and
> baked
> > > it for 5 hours. I've never cooked a ham like this myself so I really
> > > couldn't tell you if there is a secret to it, but I suspect there
> isn't.
> > > Not sure why yours don't turn out.
> > >
> > > Jill
> >
> > I'm solidly in Kent's corner because soaking didn't do it
> > for me either. The old fashioned style Smithfield was way
> > too salty for my taste, so I haven't given it a second
> > thought in years.
> >
> > Now you've perked my interest!
> >
> >
> >
> > ... those bones sound like a great idea too!
> >
> >

Funny, I ordered this from the Smithfield website and they certainly
do sell a lower-sodium version of their ham.

Jill

In article >, Christine Dabney
> writes:

>"Kent H." >
>wrote:
>
>>Smithfield county hams, by law, have to made in a certain way, and
>>nothing in that code would allow a "low sodium" ham. You have to dry
>>salt the ham, and age it until it ends up as a Smithfield Ham. Some
>>sneaky little bugger outside the county line injected your "low sodium"
>>ham with a bit of brine, and then proceeded to make it like a Smithfield
>>by dry curing it following. A true Smithfield ham is very hard to
>>desalt, as Julia Child says in many of her writings.
>>Kent
>
>I am not sure if it is the cure that is all important, but the area in
>which the hams were made. I think they have to be cured in the
>Smithfield area: I seem to remember a certain radius which was the
>defining line. And the hogs had to have a certain diet, which was
>characteristic of the the area.
>
>I could be totally wrong on this, but somehow this rings a bell in me,
>about the definitions of what goes into being a Smithfield ham. The
>cure could be a part of it too, but I don't remember that.

Methods cannot be protected by law unless they are patented, and therefore made
public record (it's not possible to patent a method for food preparation). The
only real way to protect proprietory method is to keep it secret, but that in
no way ensures that others can't replicate the process. The name "Smithfield
cannot be copyrighted. But placing the words "Smithfield Ham" on a cured ham
is protectected by law, only in so much that "Only a ham cured within the
Smithfield town limits can bear that prestigious name."


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

jmcquown writes:

>"Doug Cutler" wrote

>> My wife and I stayed at an inn in the North Carolina mountains a while
>> ago. For breakfast I ordered Country Ham, eggs, etc.. The waitress asked
>> me very seriously if I knew what I was ordering. I replied very cheerfully
>> "Yes". She then said that she had to inform me that it was not
>> returnable/refundable, they had had too many complaints that the ham was
>bad
>> because it was too salty.
>> We have a Virginia Country Ham every year, drive up to Emporia to get it.
>> My wife soaks it for about 24 hrs, changes the water two or three time,
>then
>> cooks it and glazes it. This is luxury food, well on a par with the
>> European hams. Thin sliced on country biscuits, oooo, just waiting for
>> Christmas to come around.
>> Doug.
>>
>> "sf" > wrote in message
>> ...
>> > On Sun, 9 Nov 2003 07:10:43 -0600, "jmcquown"
>> > > wrote:
>> >
>> > > Kent H. wrote:
>> > > > I have tried to cook a number of Smithfield hams unsuccessfully,
>> > > > including soaking for 24 hours in the basement with several changes
>> of
>> > > > water to desalt before cooking, and it has never worked quite right.
>> > > > What do you and what does mother and father do to make it right?
>> > > > Thanks
>> > > > Kent
>> > >
>> > > This was a bone-in large ham, lower sodium so no soaking necessary.
>> They
>> > > simply put it in the large roasting pan on a rack (it barely fit!) and
>> baked
>> > > it for 5 hours. I've never cooked a ham like this myself so I really
>> > > couldn't tell you if there is a secret to it, but I suspect there
>> isn't.
>> > > Not sure why yours don't turn out.
>> > >
>> > > Jill
>> >
>> > I'm solidly in Kent's corner because soaking didn't do it
>> > for me either. The old fashioned style Smithfield was way
>> > too salty for my taste, so I haven't given it a second
>> > thought in years.
>> >
>> > Now you've perked my interest!
>> >
>> >
>> >
>> > ... those bones sound like a great idea too!
>> >
>> >
>
>Funny, I ordered this from the Smithfield website and they certainly
>do sell a lower-sodium version of their ham.
>
>Jill

Funny, I can't find a "lower-sodium" version at the Website:
http://smithfieldham.com/hams.htm


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

PENMART01 wrote:
>
> jmcquown writes:
>
>
> >> > > Kent H. wrote:
> >> > > > I have tried to cook a number of Smithfield hams unsuccessfully,
> >> > > > including soaking for 24 hours in the basement with several changes
> >> of
> >> > > > water to desalt before cooking, and it has never worked quite right.
> >> > > > What do you and what does mother and father do to make it right?
> >> > > > Thanks
> >> > > > Kent
> >> > >
> >> > > This was a bone-in large ham, lower sodium so no soaking necessary.
> >> They
> >> > > simply put it in the large roasting pan on a rack (it barely fit!) and
> >> baked
> >> > > it for 5 hours. I've never cooked a ham like this myself so I really
> >> > > couldn't tell you if there is a secret to it, but I suspect there
> >> isn't.
> >> > > Not sure why yours don't turn out.
> >> > >
> >> > > Jill
> >> >
> >> > I'm solidly in Kent's corner because soaking didn't do it
> >> > for me either. The old fashioned style Smithfield was way
> >> > too salty for my taste, so I haven't given it a second
> >> > thought in years.
> >> >
> >> > Now you've perked my interest!

> >
> >Funny, I ordered this from the Smithfield website and they certainly
> >do sell a lower-sodium version of their ham.
> >
> >Jill
>
> Funny, I can't find a "lower-sodium" version at the Website:
> http://smithfieldham.com/hams.htm

> Sheldon
>

Smithfield, Va. companies sell a spiral cut ham and a boneless ham that
is much milder than their regular hams, which are much too salty for my
taste. I went to a Fine Food Show or something like that and tasted
those milder hams. I can't say whether they came from the Smithfield
Ham Co, but they came from Smithfield, Virginia. While milder, they
were still too salty. I like the European ones, the French and Prague
hams, for example, but I only buy them from the deli counter, sliced to
order, for sandwiches or ham steaks. I don't think they are available
as whole or half for roasting and they are much too expensive to buy
that way from the deli counter.

Margaret Suran writes:

>PENMART01 wrote:
>> jmcquown writes:
>> >> > > Kent H. wrote:
>> >> > > > I have tried to cook a number of Smithfield hams unsuccessfully,
>> >> > > > including soaking for 24 hours in the basement with several
>changes
>> >> of
>> >> > > > water to desalt before cooking, and it has never worked quite
>right.
>> >> > > > What do you and what does mother and father do to make it right?
>> >> > > > Thanks
>> >> > > > Kent
>> >> > >
>> >> > > This was a bone-in large ham, lower sodium so no soaking necessary.
>> >> They
>> >> > > simply put it in the large roasting pan on a rack (it barely fit!)
>and
>> >> baked
>> >> > > it for 5 hours. I've never cooked a ham like this myself so I
>really
>> >> > > couldn't tell you if there is a secret to it, but I suspect there
>> >> isn't.
>> >> > > Not sure why yours don't turn out.
>> >> > >
>> >> > > Jill
>> >> >
>> >> > I'm solidly in Kent's corner because soaking didn't do it
>> >> > for me either. The old fashioned style Smithfield was way
>> >> > too salty for my taste, so I haven't given it a second
>> >> > thought in years.
>> >> >
>> >> > Now you've perked my interest!
>
>> >
>> >Funny, I ordered this from the Smithfield website and they certainly
>> >do sell a lower-sodium version of their ham.
>> >
>> >Jill
>>
>> Funny, I can't find a "lower-sodium" version at the Website:
>> http://smithfieldham.com/hams.htm
>
>Smithfield, Va. companies sell a spiral cut ham and a boneless ham that
>is much milder than their regular hams,

Perhaps so (you fail to enumerate), but they're not "Smithfield Ham".


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

PENMART01 wrote:
>
> Margaret Suran writes:
>
> >>
> >> Funny, I can't find a "lower-sodium" version at the Website:
> >> http://smithfieldham.com/hams.htm
> >
> >Smithfield, Va. companies sell a spiral cut ham and a boneless ham that
> >is much milder than their regular hams,
>
> Perhaps so (you fail to enumerate), but they're not "Smithfield Ham".
>
> Sheldon
> ````````````
I can't be more specific, because that is all I remember. As I said, I
only know that the hams came from Smithfield, Va., that I have no idea
whether or not they were from "The" Smithfield Hams and that they were
all too salty, even the mildest ones.

On Thursday, the Sixth N. Y. Chocolate Show will start. This is one
show that gets better every year. In 2002 Barbara was in New York and
we went there. It was fun, even if some of the exhibitors and attendees
were never the same after meeting her. )

http://www.chocolateshow.com/

I will most likely go there on Thursday, because my daughter is a
chocoholic and she wants me to come back with lots of samples and news
about the newest in the world of chocolate.

Margaret

Margaret Suran writes:

>PENMART01 wrote:
>>
>> Margaret Suran writes:
>>
>> >>
>> >> Funny, I can't find a "lower-sodium" version at the Website:
>> >> http://smithfieldham.com/hams.htm
>> >
>> >Smithfield, Va. companies sell a spiral cut ham and a boneless ham that
>> >is much milder than their regular hams,
>>
>> Perhaps so (you fail to enumerate), but they're not "Smithfield Ham".
>
>I can't be more specific, because that is all I remember.

Als, heimers? (Btw, commas are not for decoration. Are you a stutterer?)

>I have no idea whether or not they were from "The" Smithfield Hams

If you've "no idea" why are you attempting to negotiate with gobbledygook...
are you hitting on me, Jill, or both?


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

PENMART01 wrote:
>
> Margaret Suran writes:
>
> >PENMART01 wrote:
> >>
> >> Margaret Suran writes:
> >>
> >> >>
> >> >> Funny, I can't find a "lower-sodium" version at the Website:
> >> >> http://smithfieldham.com/hams.htm
> >> >
> >> >Smithfield, Va. companies sell a spiral cut ham and a boneless ham that
> >> >is much milder than their regular hams,
> >>
> >> Perhaps so (you fail to enumerate), but they're not "Smithfield Ham".
> >
> >I can't be more specific, because that is all I remember.
>
> Als, heimers? (Btw, commas are not for decoration. Are you a stutterer?)
>
> >I have no idea whether or not they were from "The" Smithfield Hams
>
> If you've "no idea" why are you attempting to negotiate with gobbledygook...
> are you hitting on me, Jill, or both?

> Sheldon
> ````````````

Neither, I recounted what had happened at a Food Show, where I had a
chance to taste hams from Smithfield, Va. Since I did not care for any
of the samples, I had no reason to remember any of the brand names and I
am not trying to negotiate anything. I only wanted to add my 2 cents
worth and mention that none of these hams are to my liking, since they
are very salty and I like bland foods.

The whole topic is silly and it is time to drop it. As for suffering
from Alzheimer's, that would not be unusual at my age. (

Right now, I am looking forward to Thursday and the Chocolate Show.

Margaret

On 10 Nov 2003 17:11:46 GMT, (PENMART01) wrote:

>Margaret Suran writes:
>
>>PENMART01 wrote:
>>>
>>> Margaret Suran writes:
>>>
>>> >>
>>> >> Funny, I can't find a "lower-sodium" version at the Website:
>>> >> http://smithfieldham.com/hams.htm
>>> >
>>> >Smithfield, Va. companies sell a spiral cut ham and a boneless ham that
>>> >is much milder than their regular hams,
>>>
>>> Perhaps so (you fail to enumerate), but they're not "Smithfield Ham".
>>
>>I can't be more specific, because that is all I remember.
>
>Als, heimers? (Btw, commas are not for decoration. Are you a stutterer?)
>
>>I have no idea whether or not they were from "The" Smithfield Hams
>
>If you've "no idea" why are you attempting to negotiate with gobbledygook...
>are you hitting on me, Jill, or both?

If you don't have bruises and contusions I wouldn't assume she was
hitting on you.

......Alan.


--
Curiosity killed the cat -
lack of it is killing mankind.

(A.T. Hagan) writes:

>If you don't have bruises and contusions I wouldn't assume she was
>hitting on you.


Margaret inflicted bruises and contusions upon you, good!


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

On Sat, 08 Nov 2003 22:28:09 GMT, "Kent H." >
wrote:

>I have tried to cook a number of Smithfield hams unsuccessfully,
>including soaking for 24 hours in the basement with several changes of
>water to desalt before cooking, and it has never worked quite right.
>What do you and what does mother and father do to make it right?
>Thanks

Now don't get all upset again, Kent, but she's not referring to a
dry-cured country ham. She's referring to a wet-cured Smithfield
*brand* ham. Thge "low-sodium" should have been an obvious clue, even
for you.

I know you don't beleive there is such a ham, but yes, they do exist.

-sw

>jmcquown wrote:
>>
>> I ordered a 1/2 Smithfield lower sodium (due to Mom's diet restrictions) EZ
>> Slice ham for my parents, along with some "Buster Bones". Buster Bones are
>> fully cooked meaty ham bones which are either treats for large dogs or may
>> be used in cooking. My dad likes to use a ham bone like that when he makes
>> his navy bean soup. I alerted my parents to expect the package.
>>
>> I got a phone call from my parents asking me, "Why did you send us dog
>> bones?" When I finished laughing I explained. Mom said, "Oh, then I guess
>> I'll tell your father to stop gnawing on that one." LOL
>>
>> A couple of days later (Saturday) I was talking to Mom and mentioned what
>> they could do with the leftover ham. She said, "Why do you keep talking
>> about a ham? We didn't get a ham." "Well I sure as heck was charged for
>> one! Gotta go make a call, Mom."
>>
>> Smithfield is closed on weekends. So I sent them an email. Then I called
>> to follow-up on Tuesday (when I remembered!). They said the ham had been
>> shipped that day for overnight delivery and gave me a tracking number.
>>
>> Wednesday evening my parents called me. Delivered was a 15 POUND ham.
>> WHAT?! I didn't order you a 15 lb. ham! (At least it was lower sodium.)
>> It was pretty comical listening to them describe how it barely fit into the
>> turkey roaster.
>>
>> The mystery was solved when I signed on tonight and checked my email.
>> Apparently Smithfield was out of the half ham I'd ordered. When they got my
>> email and realized the problem, customer service took it upon themselves to
>> send a whole ham at no extra cost, priority overnight delivery. Now THAT is
>> service!
>>
>> My 79-year-old parents cooked the ham the same day. And Dad has yet another
>> ham bone. They're going have to package up and freeze a lot of it and give
>> a good bit of it away to neighbors. Even with that, they're going to have
>> ham for a loooong time!
>>
>> Tonight, Dad said, they're quickly heating a couple of slices in a skillet
>> and having ham & eggs for dinner
>>
>> Jill

On 10 Nov 2003 14:26:05 GMT, (PENMART01) wrote:

>Methods cannot be protected by law unless they are patented, and therefore made
>public record (it's not possible to patent a method for food preparation). The
>only real way to protect proprietory method is to keep it secret, but that in
>no way ensures that others can't replicate the process. The name "Smithfield
>cannot be copyrighted. But placing the words "Smithfield Ham" on a cured ham
>is protectected by law, only in so much that "Only a ham cured within the
>Smithfield town limits can bear that prestigious name."

Smithfield is a *brand* name. "Genuine Smithfield Ham" is the
protected name. They can, and do label their wet-cured hams
(non-country Hams) with their company name. Specificially,
"Smithfield Premium Ham, Ready to Cook".

Although they do make a "Genuine Smithfield Ham", their wet-cured hams
are made slightly outside of Smithfield, but still bear the
"SMithfield" name on the label. They do not say "Genuine" though.

-sw

"Kent H." > wrote in message
...
> I have tried to cook a number of Smithfield hams unsuccessfully,
> including soaking for 24 hours in the basement with several changes of
> water to desalt before cooking, and it has never worked quite right.
> What do you and what does mother and father do to make it right?

Have you tried the method listed on the Smithfield site? It's close to what
my family, who's from that area and has their country ham bona fides, always
did:

Wrap in heavy duty aluminum foil, joining the edges carefully to form a
vessel with the bottom layer. Add 5 cups of water for a Smithfield Ham
within the foil and place in oven with a tray or pan underneath for support.

Preheat oven to 500 degrees. Once oven temperature reaches 500 degrees, bake
for 15 minutes. Turn off oven for three (3) hours. Then heat oven to 500
degrees and bake for another 10 minutes. Turn off oven and let ham remain
for 6-8 hours or overnight is satisfactory.

Important: Do not open oven door until the cook cycle is completed,
including the last 6-8 hours.

Caveat: I've always soaked Smithfield hams for 6-8 hours without changing
the water.

Cate

On 10 Nov 2003 15:41:48 GMT, (PENMART01) wrote:


>>Smithfield, Va. companies sell a spiral cut ham and a boneless ham that
>>is much milder than their regular hams,
>
>Perhaps so (you fail to enumerate), but they're not "Smithfield Ham".

What is this? It says "Smithfield" and specficially states that it's
not a country ham.

http://www.avirginiagift.com/smitpremhong.html

You're about as anal as Kent on this topic.

-sw

On 10 Nov 2003 06:10:11 -0800,
(jmcquown) wrote:

> > >
> > > I'm solidly in Kent's corner because soaking didn't do it
> > > for me either. The old fashioned style Smithfield was way
> > > too salty for my taste, so I haven't given it a second
> > > thought in years.
> > >
> > > Now you've perked my interest!
> > >
> > >
> > >
> > > ... those bones sound like a great idea too!
> > >
> > >
>
> Funny, I ordered this from the Smithfield website and they certainly
> do sell a lower-sodium version of their ham.
>
> Jill

HUH? All I said was - you've reinterested me in Smithfield
hams. What was in my post to deserve that reply?

On 10 Nov 2003 14:35:51 GMT, (PENMART01) wrote:

>Funny, I can't find a "lower-sodium" version at the Website:
>http://smithfieldham.com/hams.htm

Because you're looking at the wrong website.

"Smithfield Premium Boneless Smoked Hams come in a variety of cuts and
sizes in hickory, honey and maple flavors. Our popular low-salt hams
are 97% fat free and 100% delicious"

http://www.smithfield.com/products/ham.php

-sw

"sf" > wrote in message
...
> On 10 Nov 2003 06:10:11 -0800,
> (jmcquown) wrote:
>
> > > >
> > > > I'm solidly in Kent's corner because soaking didn't do it
> > > > for me either. The old fashioned style Smithfield was way
> > > > too salty for my taste, so I haven't given it a second
> > > > thought in years.
> > > >
> > > > Now you've perked my interest!
> > > >
> > > >
> > > >
> > > > ... those bones sound like a great idea too!
> > > >
> > > >
> >
> > Funny, I ordered this from the Smithfield website and they certainly
> > do sell a lower-sodium version of their ham.
> >
> > Jill
>
> HUH? All I said was - you've reinterested me in Smithfield
> hams. What was in my post to deserve that reply?


There's a piece of text missing there. It wasn't you that Jill was replying
to. Unclench those teeth and have a soda.

Jack Editor

On Mon, 10 Nov 2003 13:53:41 GMT, Christine Dabney
> wrote:

>On Mon, 10 Nov 2003 03:50:06 GMT, "Kent H." >
>wrote:
>
>>Smithfield county hams, by law, have to made in a certain way, and
>>nothing in that code would allow a "low sodium" ham. You have to dry
>>salt the ham, and age it until it ends up as a Smithfield Ham. Some
>>sneaky little bugger outside the county line injected your "low sodium"
>>ham with a bit of brine, and then proceeded to make it like a Smithfield
>>by dry curing it following. A true Smithfield ham is very hard to
>>desalt, as Julia Child says in many of her writings.

>
>I am not sure if it is the cure that is all important, but the area in
>which the hams were made. I think they have to be cured in the
>Smithfield area: I seem to remember a certain radius which was the
>defining line. And the hogs had to have a certain diet, which was
>characteristic of the the area.
>
>I could be totally wrong on this, but somehow this rings a bell in me,
>about the definitions of what goes into being a Smithfield ham. The
>cure could be a part of it too, but I don't remember that.

"1926 To protect the good name of Smithfield products, Virginia
enacted a law defining Genuine Smithfield Meats as peanut-fed hogs
raised in Virginia or North Carolina and cured in the town limits. In
1968, it was amended to include hogs raised elsewhere."

From the Smithfield Foods web site. The deciding factor is being cured
and processed in Smithfield, Virginia.

On Sat, 15 Nov 2003 11:41:01 -0600, Alan wrote:

>On Mon, 10 Nov 2003 03:50:06 GMT, "Kent H." >
>wrote:
>
>>Smithfield county hams, by law, have to made in a certain way, and
>>nothing in that code would allow a "low sodium" ham. You have to dry
>>salt the ham, and age it until it ends up as a Smithfield Ham. Some
>>sneaky little bugger outside the county line injected your "low sodium"
>>ham with a bit of brine, and then proceeded to make it like a Smithfield
>>by dry curing it following. A true Smithfield ham is very hard to
>>desalt, as Julia Child says in many of her writings.

>>
>This is all true.

No, it's not. The designation "Smithfield Ham" applies to hams cured
and processed within the city limits of Smithfield, Virginia, which
has long been famous for its 'country' hams, but also is home to many
meat processors who sell everything from ham to bacon to perfectly
foul pastrami. There are *many* versions of 'country' hams, usually
cured, dried and/or smoked for a long time with salt and heaven knows
what else. Italian Prosciutto and German Wephalian ham are similar.

>However, the Smithfield company can market whatever it wants, and
>while it isn't a traditional Smithfield country ham, it will still be,
>er, a Smithfield ham.

True.
>
>Granted, there is a traditional Smithfield ham, which the purists will
>insist is the only "Smithfield" ham -- and in discussions like this we
>all have to make sure just what we're talking about!
>
>Lately, at some other ham companies, I've seen the different
>designations "country ham" and "city ham".
>
>The phrase "country ham" means something much like what you're all
>calling the original Smithfield ham. Drier and quite salty. Often
>dry aged for a year.
>
>The phrase "city ham" designates the moister, often sweeter cure, with
>much less salt. More like the genre we get at our city supermarkets -
>albeit a good deal better if the particular company has the talent to
>make a better ham than Hormel, or whoever.

I note that the 'Good Eats' episode on country and city ham is
scheduled on the US FoodTV channel for Nov. 21st and 22nd.
>

Frogleg > writes:

> There are *many* versions of 'country' hams, usually
>cured, dried and/or smoked for a long time with salt and heaven knows
>what else. Italian Prosciutto and German Wephalian ham are similar.

You don't know ass from your elbow... neither Westphalian or Prosciutto hams
are salty and Prosciutto is NOT smoked. And what are you some kind of
pontificating putz, who has to preach to us normal brained folks that
Prosciutto is Italian and Westphalian is German? Retard!
---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."