I see various pre-cooked, boneless hams in local markets in southern
California. You can buy either the entire piece or get slices of it.

I like to get one slice about 1 inch thick. At home, I cut one or two
1-inch strips and dice them. I sauté the result for making a ham and
cheese omelet.

The problem is that all the available hams have been cured with water.
While sautéing the diced ham, the pieces sizzle and jump in the frying
pan. Someitmes they even jump out of the pan. Once, I got a bad burn
when a piece jumped out of the pan and landed on my arm.

Does anyone know where I might find pre-cooked ham that was NOT cured
with water?

--
David E. Ross

The Crimea is Putin's Sudetenland.
The Ukraine will be Putin's Czechoslovakia.
See <http://www.rossde.com/editorials/edtl_PutinUkraine.html>.

On Tuesday, July 29, 2014 6:44:48 PM UTC-7, David E. Ross wrote:
> I see various pre-cooked, boneless hams in local markets in southern
>
> California. You can buy either the entire piece or get slices of it.
>
>
>
> I like to get one slice about 1 inch thick. At home, I cut one or two
>
> 1-inch strips and dice them. I saut� the result for making a ham and
>
> cheese omelet.
>
>
>
> The problem is that all the available hams have been cured with water.
>
> While saut�ing the diced ham, the pieces sizzle and jump in the frying
>
> pan. Someitmes they even jump out of the pan. Once, I got a bad burn
>
> when a piece jumped out of the pan and landed on my arm.
>
>
>
> Does anyone know where I might find pre-cooked ham that was NOT cured
>
> with water?
>
>

Mass market ham is injected with water and salt and sugar. The best thing you can do if you are going to buy a mass market ham is to buy a whole ham, bake it in the oven for about 2 or 3 hours at 275 degrees to bake all the water out of the ham. Then cool it and portion it out and freeze the portions for use later.

On 7/29/2014 8:44 PM, David E. Ross wrote:
> I see various pre-cooked, boneless hams in local markets in southern
> California. You can buy either the entire piece or get slices of it.
>
> I like to get one slice about 1 inch thick. At home, I cut one or two
> 1-inch strips and dice them. I sauté the result for making a ham and
> cheese omelet.
>
> The problem is that all the available hams have been cured with water.
> While sautéing the diced ham, the pieces sizzle and jump in the frying
> pan. Someitmes they even jump out of the pan. Once, I got a bad burn
> when a piece jumped out of the pan and landed on my arm.
>
> Does anyone know where I might find pre-cooked ham that was NOT cured
> with water?
>

You need to find yourself a Virgina Country Ham. They are cured and
actually have to be soaked before using. Google for it and I'm sure
you'll find a place that will ship. Cash in your IRA to pay for it. :-)

--
From somewhere very deep in the heart of Texas

David E. Ross wrote:
>
>Does anyone know where I might find pre-cooked ham that was NOT cured
>with water?

Cured with water?!?!?

Every Central American and Puerto Rican restaurant prepares fresh ham,
the king of roasts. Until you've eaten roast fresh ham the closest
you've come to gourmet pork is tube steak. None of the different
cured hams comes close to the delisciousness of a roast fresh ham. All
cured ham is crap, it's all chemically preserved meat. Cured ham is
okay but it really isn't different from SPAM. Actually SPAM is
tastier than typical deli ham, which is the only ham that most folks
know.

On 7/29/2014 8:44 PM, David E. Ross wrote:
> I see various pre-cooked, boneless hams in local markets in southern
> California. You can buy either the entire piece or get slices of it.
>
> I like to get one slice about 1 inch thick. At home, I cut one or two
> 1-inch strips and dice them. I sauté the result for making a ham and
> cheese omelet.
>
> The problem is that all the available hams have been cured with water.
> While sautéing the diced ham, the pieces sizzle and jump in the frying
> pan. Someitmes they even jump out of the pan. Once, I got a bad burn
> when a piece jumped out of the pan and landed on my arm.
>
> Does anyone know where I might find pre-cooked ham that was NOT cured
> with water?
>

Google for a small town within driving range that features a butcher
shop known for its smokehouse. They may still water cure their hams,
but the amount of water within their ham will be far, far less than
those dreadful water-soaked pink sponges labeled as "ham" in the
grocery stores.

I drive 120 miles one way for my hams and it is absolutely worth it.
Heck, I bartered a half ham and some home made jams in exchange for
having a door hung. I'd offered the handyman lunch, and after he
tasted the ham, the deal was on.

On Tue, 29 Jul 2014 18:44:48 -0700, "David E. Ross"
> wrote:

>I see various pre-cooked, boneless hams in local markets in southern
>California. You can buy either the entire piece or get slices of it.
>
>I like to get one slice about 1 inch thick. At home, I cut one or two
>1-inch strips and dice them. I sauté the result for making a ham and
>cheese omelet.
>
>The problem is that all the available hams have been cured with water.
>While sautéing the diced ham, the pieces sizzle and jump in the frying
>pan. Someitmes they even jump out of the pan. Once, I got a bad burn
>when a piece jumped out of the pan and landed on my arm.
>
>Does anyone know where I might find pre-cooked ham that was NOT cured
>with water?

Around Easter, our Kona COSTCO sold a wonderful ham that had no water
added. It was fabulous, so if you look, you can find them. It wasn't
overly salty either. I think it was pricey but well worth it and I'll
never buy another kind of ham. So I'll wait til the next Easter, I
guess.

aloha,
Cea.

pure kona wrote:
>
>Around Easter, our Kona COSTCO sold a wonderful ham that had no water
>added. It was fabulous, so if you look, you can find them. It wasn't
>overly salty either. I think it was pricey but well worth it and I'll
>never buy another kind of ham. So I'll wait til the next Easter, I
>guess.

I always thought of all people Hawaiians would love fresh ham. I
consider cured ham peasant's food, all cured ham is salvage, all cured
hams are the canned dog food of meat, they are a big rip off. Roast a
fresh ham and you'll never look back. And fresh ham is the best value
for meat out there, typically less than $1.50/lb.

Sqwertz wrote:
> All wet cured hams are "cured with water".

What are your chipmunk cheeks cured with?

http://www.hungerisunacceptable.com/...nteer-quarter/

The Virginia style dry cured country hams are mighty good but a person has to know how to get the salt out of it..which is pretty simple. Heat up the desired number of slices in a cast iron skillet full of water and then it has been brought to the boil..dump the water add pat of butter to brown it on up. Mighty good grazings. The Fresh Ham sounds great too. We dont do many hams but have done tons of fresh picnics and butts on the smoker for fun and profit. The family calls the picnics "unsalty ham" and it sure do have a hammy texture. Not sure whether they use water or not but the absolutely best ham I ever tasted was a Christmas mail order present from one of the chillins. Twas pepper cured bone in Model of Petit Jean hams from Morrilton Packing in Morrilton, Rkansaw. Swear a person could be willing to kill to just have a bite of the fat off the thing. Its a bit pricey but here is the link for rich folks.

PEPPERED HAM BONE IN - LARGE-Petit Jean Meats

On 7/29/2014 6:44 PM, David E. Ross wrote:
> I see various pre-cooked, boneless hams in local markets in southern
> California. You can buy either the entire piece or get slices of it.
>
> I like to get one slice about 1 inch thick. At home, I cut one or two
> 1-inch strips and dice them. I sauté the result for making a ham and
> cheese omelet.
>
> The problem is that all the available hams have been cured with water.
> While sautéing the diced ham, the pieces sizzle and jump in the frying
> pan. Someitmes they even jump out of the pan. Once, I got a bad burn
> when a piece jumped out of the pan and landed on my arm.
>
> Does anyone know where I might find pre-cooked ham that was NOT cured
> with water?
>

I sort of solved my problem. I bought a uncooked ham steak (the kind
with the bone in the center) and grilled it unseasoned on my gas BBQ for
5 minutes on each side. That cooked the ham and also drove out the water.

--
David E. Ross

Visit "Cooking with David" at
<http://www.rossde.com/cooking/>

On 8/17/2014 8:27 PM, David E. Ross wrote:
> On 7/29/2014 6:44 PM, David E. Ross wrote:
>> I see various pre-cooked, boneless hams in local markets in southern
>> California. You can buy either the entire piece or get slices of it.
>>
>> I like to get one slice about 1 inch thick. At home, I cut one or two
>> 1-inch strips and dice them. I sauté the result for making a ham and
>> cheese omelet.
>>
>> The problem is that all the available hams have been cured with water.
>> While sautéing the diced ham, the pieces sizzle and jump in the frying
>> pan. Someitmes they even jump out of the pan. Once, I got a bad burn
>> when a piece jumped out of the pan and landed on my arm.
>>
>> Does anyone know where I might find pre-cooked ham that was NOT cured
>> with water?
>>
>
> I sort of solved my problem. I bought a uncooked ham steak (the kind
> with the bone in the center) and grilled it unseasoned on my gas BBQ for
> 5 minutes on each side. That cooked the ham and also drove out the water.
>
Have you ever visited:

http://www.smokehouse.com/

http://www.smokehouse.com/burgers.ns...an-Country-Ham

....are just insanely tasty.

On Sun, 17 Aug 2014 19:27:41 -0700, "David E. Ross"
> wrote:

>On 7/29/2014 6:44 PM, David E. Ross wrote:
>> I see various pre-cooked, boneless hams in local markets in southern
>> California. You can buy either the entire piece or get slices of it.
>>
>> I like to get one slice about 1 inch thick. At home, I cut one or two
>> 1-inch strips and dice them. I sauté the result for making a ham and
>> cheese omelet.
>>
>> The problem is that all the available hams have been cured with water.
>> While sautéing the diced ham, the pieces sizzle and jump in the frying
>> pan. Someitmes they even jump out of the pan. Once, I got a bad burn
>> when a piece jumped out of the pan and landed on my arm.
>>
>> Does anyone know where I might find pre-cooked ham that was NOT cured
>> with water?
>>
>
>I sort of solved my problem. I bought a uncooked ham steak (the kind
>with the bone in the center) and grilled it unseasoned on my gas BBQ for
>5 minutes on each side. That cooked the ham and also drove out the water.

I've never seen fresh ham with water added. It would cost a lot less
to buy half a fresh ham and ask the butcher to remove the bone, then
you can slice it into steaks and freeze them until you're ready to
cook. And that bone makes wonderful pork stock.