I'm not much of a ham eater, and don't make it often.
My "Easter Ham" was bought on sale and was DISGUSTING. It was like balls of
fat wadded in stringy meat.
I won't be doing THAT again!
Anyway, this year for Christmas my In-laws are coming for dinner. I want to
serve a good ham. But ... we are also operating on a very limited budget.
What is the best ham I can buy for the buck? And how much ham will I need to
feed 4 adults and 1 kid?

~Kat


"I think I would like to call myself 'the girl who wanted to be God'. Yet if I
were not in this body, where would I be--perhaps I am destined to be classified
and qualified. But, oh, I cry out aginst it." --Sylvia Plath

"Jarkat2002" > wrote in message
...
> I'm not much of a ham eater, and don't make it often.
> My "Easter Ham" was bought on sale and was DISGUSTING. It was like balls
of
> fat wadded in stringy meat.
> I won't be doing THAT again!
> Anyway, this year for Christmas my In-laws are coming for dinner. I want
to
> serve a good ham. But ... we are also operating on a very limited budget.
> What is the best ham I can buy for the buck? And how much ham will I need
to
> feed 4 adults and 1 kid?
>
> ~Kat
>

Typically, a serving size from 8 to 12 ounces-of bone in meat per serving is
the recommendation. For four adults and a child, four pounds would be
adequate, although it might be hard to find a 4 pound ham. I would
recommend that you get a ham that is labeled "in natural juices" rather than
"water added." A spiral sliced ham will probably meet that specification.
I think that the better hams are often reserved for spiral cutting, so I
would recommend that you consider that type. Since hams come fully cooked,
be sure to avoid over-heating the ham. You need only bring it to a warm
temperature for serving, not hot. Over-heating will cause the ham to
shrink, dry out, and get tough. I think that it makes the flavor stronger
also. If you have access to Costco, you might try one of their spiral cut
hams. I had a Cavanaugh spiral cut ham from the grocer last year that I
though was quite good. Honey Baked brand or Heavenly Ham brand is also
good, but very expensive. If you don't have to present an entire ham for
your dinner and you want the maximum convenience with the least risk, you
can get slices of Honey Baked Ham in the exact quantity that you desire.
Presenting 4 pounds of Honey Baked Ham slices on a platter lined with greens
and garnished with grapes and/or other fruit might be the way to go.

(Jarkat2002) writes:

>I'm not much of a ham eater, and don't make it often.
>My "Easter Ham" was bought on sale and was DISGUSTING. It was like balls of
>fat wadded in stringy meat.
>I won't be doing THAT again!
>Anyway, this year for Christmas my In-laws are coming for dinner. I want to
>serve a good ham. But ... we are also operating on a very limited budget.
>What is the best ham I can buy for the buck? And how much ham will I need to
>feed 4 adults and 1 kid?

Best ham bar none, and especially pricewise ('bout a buck/lb) is a FRESH HAM
(pure piggy, no chems). A typical butt half will easily feed four adults and a
kid, at least twice. There are many ways to season fresh ham but I prefer
rubbing my butt generously with Penseys adobo, makes my butt smell oh so nice.
Fresh ham makes wonderful chicharrón (crisped skin) and the best gravy... serve
with lotsa smashed spuds. Me, Since I gotta light off the oven and dirty a pan
anyways I'd get the largest fresh ham I could find, a whole one... I can eat
fresh ham all week, especially in sammiches (hot and cold). You can have the
fresh ham deboned (yourself or by the butcher), I usually only remove the aitch
bone (that bothersome piece of hip bone), makes for easy carving. And raw
fresh ham freezes well, so if the price fits your pocket, and whole is the
cheapest way to go, get a whole one and have the butcher cut it in half... one
half now, the other for later... leg half is good too, jsut doesn't contain as
much meat and more difficult to get nice full slices... some even reserve the
rendered fat (drippings) for cooking. Fresh ham bone and scraps make a lovely
minestrone, so there's little waste. And if you do have LOs, unlike cured ham,
cooked fresh ham freezes extremely well. I like sliced fresh ham on corn
bread, slathered with Hellman's sandwich spread, lettuce and mato, sometimes a
slab of sweet onyun. Anyway, cured ham is strictly for those with peasant
palates, those who can't cook (why they're so popular), those whose taste is in
their ass. I listen to the hillybillys argue which ham, when in fact all
they've ever eaten is cured ham, therefore none have ever actually tasted
ham... they actually believe cured ham is the default... proves their mommas
never could cook either. All cured ham, regardless which type, is cold cuts,
salts laden, may as well eat tube steak. Try a fresh ham and you'll never go
back... and fresh ham is elegant, indicative of good taste... cured ham is
trailer trash fare, indicative of "can't cook".

chicharrón [chee-chah-RROHN]
This crispy rich snack is made from pork skin that has been deep-fried twice,
once in 325°F oil, then again in 375°F oil, making it balloon into a
honeycombed puff. It is available in Latin American markets.

© Copyright Barron's Educational Services, Inc. 1995
based on THE FOOD LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.

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

"PENMART01" writes about how he prepares a fresh ham butt and, so help me
God, says:

"... I prefer rubbing my butt generously with Penseys adobo ,,,"

I can't believe this. I can't effin' believe this. Tell us you were being
Sheldon, Sheldon, and that this wasn't just accidental!

Felice

Vox Humana wrote:
>
> "Jarkat2002" > wrote in message
> ...
> > I'm not much of a ham eater, and don't make it often.
> > My "Easter Ham" was bought on sale and was DISGUSTING. It was like balls
> of
> > fat wadded in stringy meat.
> > I won't be doing THAT again!
> > Anyway, this year for Christmas my In-laws are coming for dinner. I want
> to
> > serve a good ham. But ... we are also operating on a very limited budget.
> > What is the best ham I can buy for the buck? And how much ham will I need
> to
> > feed 4 adults and 1 kid?
> >
> > ~Kat
> >
>
> Typically, a serving size from 8 to 12 ounces-of bone in meat per serving is
> the recommendation. For four adults and a child, four pounds would be
> adequate, although it might be hard to find a 4 pound ham. I would
> recommend that you get a ham that is labeled "in natural juices" rather than
> "water added." A spiral sliced ham will probably meet that specification.
> I think that the better hams are often reserved for spiral cutting, so I
> would recommend that you consider that type. Since hams come fully cooked,
> be sure to avoid over-heating the ham. You need only bring it to a warm
> temperature for serving, not hot. Over-heating will cause the ham to
> shrink, dry out, and get tough. I think that it makes the flavor stronger
> also. If you have access to Costco, you might try one of their spiral cut
> hams.
We like CostCo's "black forest" hams; boneless; about $2.25/lb; about
10lb.

I had a Cavanaugh spiral cut ham from the grocer last year that I
> though was quite good. Honey Baked brand or Heavenly Ham brand is also
> good, but very expensive. If you don't have to present an entire ham for
> your dinner and you want the maximum convenience with the least risk, you
> can get slices of Honey Baked Ham in the exact quantity that you desire.
> Presenting 4 pounds of Honey Baked Ham slices on a platter lined with greens
> and garnished with grapes and/or other fruit might be the way to go.

"Felice Friese" > writes:

>"PENMART01" writes about how he prepares a fresh ham butt and, so help me
>God, says:
>
>"... I prefer rubbing my butt generously with Penseys adobo ,,,"
>
>I can't believe this. I can't effin' believe this. Tell us you were being
>Sheldon, Sheldon, and that this wasn't just accidental!
>

You fergot to quote the next part, where I said adobo "makes my butt smell oh
so good"... um, you're either a brand new newbie or haven't been paying
attention... I don't post anything accidently. Anyway, thanks for noticing.


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

PENMART01 wrote:

> (Jarkat2002) writes:
>
>
>>I'm not much of a ham eater, and don't make it often.
>>My "Easter Ham" was bought on sale and was DISGUSTING. It was like balls of
>>fat wadded in stringy meat.
>>I won't be doing THAT again!
>>Anyway, this year for Christmas my In-laws are coming for dinner. I want to
>>serve a good ham. But ... we are also operating on a very limited budget.
>>What is the best ham I can buy for the buck? And how much ham will I need to
>>feed 4 adults and 1 kid?
>
>
> Best ham bar none, and especially pricewise ('bout a buck/lb) is a FRESH HAM
> (pure piggy, no chems). A typical butt half will easily feed four adults and a
> kid, at least twice. There are many ways to season fresh ham but I prefer
> rubbing my butt generously with Penseys adobo, makes my butt smell oh so nice.
> Fresh ham makes wonderful chicharrón (crisped skin) and the best gravy... serve
> with lotsa smashed spuds. Me, Since I gotta light off the oven and dirty a pan
> anyways I'd get the largest fresh ham I could find, a whole one... I can eat
> fresh ham all week, especially in sammiches (hot and cold). You can have the
> fresh ham deboned (yourself or by the butcher), I usually only remove the aitch
> bone (that bothersome piece of hip bone), makes for easy carving. And raw
> fresh ham freezes well, so if the price fits your pocket, and whole is the
> cheapest way to go, get a whole one and have the butcher cut it in half... one
> half now, the other for later... leg half is good too, jsut doesn't contain as
> much meat and more difficult to get nice full slices... some even reserve the
> rendered fat (drippings) for cooking. Fresh ham bone and scraps make a lovely
> minestrone, so there's little waste. And if you do have LOs, unlike cured ham,
> cooked fresh ham freezes extremely well. I like sliced fresh ham on corn
> bread, slathered with Hellman's sandwich spread, lettuce and mato, sometimes a
> slab of sweet onyun. Anyway, cured ham is strictly for those with peasant
> palates, those who can't cook (why they're so popular), those whose taste is in
> their ass. I listen to the hillybillys argue which ham, when in fact all
> they've ever eaten is cured ham, therefore none have ever actually tasted
> ham... they actually believe cured ham is the default... proves their mommas
> never could cook either. All cured ham, regardless which type, is cold cuts,
> salts laden, may as well eat tube steak. Try a fresh ham and you'll never go
> back... and fresh ham is elegant, indicative of good taste... cured ham is
> trailer trash fare, indicative of "can't cook".
>
> chicharrón [chee-chah-RROHN]
> This crispy rich snack is made from pork skin that has been deep-fried twice,
> once in 325°F oil, then again in 375°F oil, making it balloon into a
> honeycombed puff. It is available in Latin American markets.
>
> © Copyright Barron's Educational Services, Inc. 1995
> based on THE FOOD LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.
>
> ---= BOYCOTT FRENCH--GERMAN (belgium) =---
> ---= Move UNITED NATIONS To Paris =---
> Sheldon
> ````````````
> "Life would be devoid of all meaning were it without tribulation."
>
Each year we start with the fresh ham. The SBF has two favorite ways to
fix it for Xmas eve. Normally, she will brine it (for seven days) and
then I will smoke it in birchwood. This year she will brine it and then
bake it, slathered with Finnish or Swedish mustard. Either way, starting
with the fresh ham, is the best choice.
--
Alan

"If you reject the food, ignore the customs, fear the religion, and
avoid the people, you might better stay home."
--James Michener

Peweenie01
Christmas Hams aren't uncured pork legs.
The poster was asking about cured, possibly smoked, probably cooked leg
of pork, commercially sold as HAM.
Up yours too.

PENMART01 wrote:
>
> (Jarkat2002) writes:
>
> >I'm not much of a ham eater, and don't make it often.
> >My "Easter Ham" was bought on sale and was DISGUSTING. It was like balls of
> >fat wadded in stringy meat.
> >I won't be doing THAT again!
> >Anyway, this year for Christmas my In-laws are coming for dinner. I want to
> >serve a good ham. But ... we are also operating on a very limited budget.
> >What is the best ham I can buy for the buck? And how much ham will I need to
> >feed 4 adults and 1 kid?
>
> Best ham bar none, and especially pricewise ('bout a buck/lb) is a FRESH HAM
> (pure piggy, no chems). A typical butt half will easily feed four adults and a
> kid, at least twice. There are many ways to season fresh ham but I prefer
> rubbing my butt generously with Penseys adobo, makes my butt smell oh so nice.
> Fresh ham makes wonderful chicharrón (crisped skin) and the best gravy... serve
> with lotsa smashed spuds. Me, Since I gotta light off the oven and dirty a pan
> anyways I'd get the largest fresh ham I could find, a whole one... I can eat
> fresh ham all week, especially in sammiches (hot and cold). You can have the
> fresh ham deboned (yourself or by the butcher), I usually only remove the aitch
> bone (that bothersome piece of hip bone), makes for easy carving. And raw
> fresh ham freezes well, so if the price fits your pocket, and whole is the
> cheapest way to go, get a whole one and have the butcher cut it in half... one
> half now, the other for later... leg half is good too, jsut doesn't contain as
> much meat and more difficult to get nice full slices... some even reserve the
> rendered fat (drippings) for cooking. Fresh ham bone and scraps make a lovely
> minestrone, so there's little waste. And if you do have LOs, unlike cured ham,
> cooked fresh ham freezes extremely well. I like sliced fresh ham on corn
> bread, slathered with Hellman's sandwich spread, lettuce and mato, sometimes a
> slab of sweet onyun. Anyway, cured ham is strictly for those with peasant
> palates, those who can't cook (why they're so popular), those whose taste is in
> their ass. I listen to the hillybillys argue which ham, when in fact all
> they've ever eaten is cured ham, therefore none have ever actually tasted
> ham... they actually believe cured ham is the default... proves their mommas
> never could cook either. All cured ham, regardless which type, is cold cuts,
> salts laden, may as well eat tube steak. Try a fresh ham and you'll never go
> back... and fresh ham is elegant, indicative of good taste... cured ham is
> trailer trash fare, indicative of "can't cook".
>
> chicharrón [chee-chah-RROHN]
> This crispy rich snack is made from pork skin that has been deep-fried twice,
> once in 325°F oil, then again in 375°F oil, making it balloon into a
> honeycombed puff. It is available in Latin American markets.
>
> © Copyright Barron's Educational Services, Inc. 1995
> based on THE FOOD LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.
>
> ---= BOYCOTT FRENCH--GERMAN (belgium) =---
> ---= Move UNITED NATIONS To Paris =---
> Sheldon
> ````````````
> "Life would be devoid of all meaning were it without tribulation."
>

Jarkat2002 wrote:
>
> I'm not much of a ham eater, and don't make it often.
> My "Easter Ham" was bought on sale and was DISGUSTING. It was like balls of
> fat wadded in stringy meat.
> I won't be doing THAT again!
> Anyway, this year for Christmas my In-laws are coming for dinner. I want to
> serve a good ham. But ... we are also operating on a very limited budget.
> What is the best ham I can buy for the buck? And how much ham will I need to
> feed 4 adults and 1 kid?
>
> ~Kat
>
> "I think I would like to call myself 'the girl who wanted to be God'. Yet if I
> were not in this body, where would I be--perhaps I am destined to be classified
> and qualified. But, oh, I cry out aginst it." --Sylvia Plath

I just received an offer from HoneyBaked Hams that showed a 7 pound half-ham
for around $40. This should meet your requirements. HBH are excellent spiral
cut hams. I don't know if it is available where you live but I am sure
something like them are available in your city but they will ship.

Go to http://www.honeybakedonline.com for more information. The price I
mentioned does not show up there, it was a mailing. They have the 7# half ham
for $45 + s&h. Hope that is in your budget. They say it feeds 12 to 14 for
dinner but I think that is a stretch for a bone-in ham. I don't know if you
can buy anything much smaller.

Bert