I've always, for the past twenty-five years or so, gotten a Honeybaked ham but for the last couple of years it has not been good.

So, I am in search of a ham to cook, slice, and bring with us. I have Lunardis, Nob Hill/Raley's, and all the national chains available to me. I will probably go with Lunardis, where I buy all my meat, and can get baking instructions from them.

However, any additional hints as to cooking a ham would be appreciated as I haven't done one in many years.

TIA

Nellie

Nellie wrote:
>
>I've always, for the past twenty-five years or so, gotten a Honeybaked ham but for the last couple of years it has not been good.
>So, I am in search of a ham to cook, slice, and bring with us. I have Lunardis, Nob Hill/Raley's, and all the national chains available to me. I will probably go with Lunardis, where I buy all my meat, and can get baking instructions from them.
>However, any additional hints as to cooking a ham would be appreciated as I haven't done one in many years.

Fresh ham, the king of roasts. Cured hams no matter which is crap
they're just preserved chemically treated ham. Once you try fresh ham
cured will never again satisfy.

On Saturday, March 28, 2015 at 2:34:14 PM UTC-7, Brooklyn1 wrote:
> Nellie wrote:
> >
> >I've always, for the past twenty-five years or so, gotten a Honeybaked ham but for the last couple of years it has not been good.
> >So, I am in search of a ham to cook, slice, and bring with us. I have Lunardis, Nob Hill/Raley's, and all the national chains available to me. I will probably go with Lunardis, where I buy all my meat, and can get baking instructions from them.
> >However, any additional hints as to cooking a ham would be appreciated as I haven't done one in many years.
>
> Fresh ham, the king of roasts. Cured hams no matter which is crap
> they're just preserved chemically treated ham. Once you try fresh ham
> cured will never again satisfy.


Okay, sounds good, thanks. Anything in particular I should ask for? or will it be obvious? Lunardi's butchers are great and I rely on them quite a bit, but there are some young butchers working there and I worry that they may not know all that they should.

Thanks again,
Nellie

On 3/28/2015 8:44 PM, Nellie wrote:

>> Fresh ham, the king of roasts. Cured hams no matter which is crap
>> they're just preserved chemically treated ham. Once you try fresh ham
>> cured will never again satisfy.
>
>
> Okay, sounds good, thanks. Anything in particular I should ask for? or will it be obvious? Lunardi's butchers are great and I rely on them quite a bit, but there are some young butchers working there and I worry that they may not know all that they should.
>
> Thanks again,
> Nellie
>

Fresh ham will be with the rest of the pork if available. It is a pork
roast, not at all like a cured ham.

Ham sort of has two meanings. The ham is a cut of meat from the rear
leg of the hog. It is a nice big tender piece of meat.

The term "ham" is also used for some cured pork roasts. The front
leeg, when cure, is often call the Picnic Ham.

Sheldon does not like cured ham. Many of us do. Cured and fresh are
both good, just different.

On Saturday, March 28, 2015 at 7:23:38 PM UTC-7, Ed Pawlowski wrote:
> On 3/28/2015 8:44 PM, Nellie wrote:
>
> >> Fresh ham, the king of roasts. Cured hams no matter which is crap
> >> they're just preserved chemically treated ham. Once you try fresh ham
> >> cured will never again satisfy.
> >
> >
> > Okay, sounds good, thanks. Anything in particular I should ask for? or will it be obvious? Lunardi's butchers are great and I rely on them quite a bit, but there are some young butchers working there and I worry that they may not know all that they should.
> >
> > Thanks again,
> > Nellie
> >
>
> Fresh ham will be with the rest of the pork if available. It is a pork
> roast, not at all like a cured ham.
>
> Ham sort of has two meanings. The ham is a cut of meat from the rear
> leg of the hog. It is a nice big tender piece of meat.
>
> The term "ham" is also used for some cured pork roasts. The front
> leeg, when cure, is often call the Picnic Ham.
>
> Sheldon does not like cured ham. Many of us do. Cured and fresh are
> both good, just different.



Thanks for your input, Ed. I think I am leaning towards the cured as well. I would think the other would taste more like pork. Not that there is anything wrong with that, but pork is not what I am looking for.

Nellie

On Saturday, March 28, 2015 at 6:12:01 PM UTC-7, Brooklyn1 wrote:
> On Sat, 28 Mar 2015 17:44:04 -0700 (PDT), Nellie
> > wrote:
>
> >On Saturday, March 28, 2015 at 2:34:14 PM UTC-7, Brooklyn1 wrote:
> >> Nellie wrote:
> >> >
> >> >I've always, for the past twenty-five years or so, gotten a Honeybaked ham but for the last couple of years it has not been good.
> >> >So, I am in search of a ham to cook, slice, and bring with us. I have Lunardis, Nob Hill/Raley's, and all the national chains available to me. I will probably go with Lunardis, where I buy all my meat, and can get baking instructions from them.
> >> >However, any additional hints as to cooking a ham would be appreciated as I haven't done one in many years.
> >>
> >> Fresh ham, the king of roasts. Cured hams no matter which is crap
> >> they're just preserved chemically treated ham. Once you try fresh ham
> >> cured will never again satisfy.
> >
> >
> >Okay, sounds good, thanks. Anything in particular I should ask for? or will it be obvious? Lunardi's butchers are great and I rely on them quite a bit, but there are some young butchers working there and I worry that they may not know all that they should.
>
> Depends how many you're feeding, a half ham will feed six adults well,
> more I'd get a whole ham. If you buy half I suggest the butt half.
> There are many ways to season, I like Penzeys adobo but you may like
> some other flavors. A fresh ham can be boned for easier carving (ask
> the butcher to do it), can also be butterflied, stuffed, rolled, and
> tied. If you decide on a fresh ham and need help let me know.


Thanks, that's nice of you. I think I may go for the cured because it is more ham-like (correct me if I am wrong)

I do have the Penzey's adobo already so that's good, but maybe not on the cured ham, right?

We will be feeding 17 people, 3 are kids, but eat a lot and one vegetarian. So, what do you think?

Nellie

On Sat, 28 Mar 2015 22:23:38 -0400, Ed Pawlowski > wrote:

> Fresh ham will be with the rest of the pork if available. It is a pork
> roast, not at all like a cured ham.

I have never seen a fresh ham in my life. It's not a West Coast
"thing". She could ask Lunardi's and they might be able to get it for
her, but fresh ham is plain pork... so what? Might as well, buy a
shoulder or a roast and cook that.

--

sf

On Sat, 28 Mar 2015 22:47:16 -0700 (PDT), Nellie
> wrote:

> On Saturday, March 28, 2015 at 6:12:01 PM UTC-7, Brooklyn1 wrote:
>
> Thanks, that's nice of you. I think I may go for the cured because it is more ham-like (correct me if I am wrong)
>
> I do have the Penzey's adobo already so that's good, but maybe not on the cured ham, right?
>
> We will be feeding 17 people, 3 are kids, but eat a lot and one vegetarian. So, what do you think?
>

If you really want to go with fresh/not cured pork, consider Pernil.


--

sf

On Sat, 28 Mar 2015 22:44:00 -0700 (PDT), Nellie
> wrote:

>On Saturday, March 28, 2015 at 7:23:38 PM UTC-7, Ed Pawlowski wrote:
>> On 3/28/2015 8:44 PM, Nellie wrote:
>>
>> >> Fresh ham, the king of roasts. Cured hams no matter which is crap
>> >> they're just preserved chemically treated ham. Once you try fresh ham
>> >> cured will never again satisfy.
>> >
>> >
>> > Okay, sounds good, thanks. Anything in particular I should ask for? or will it be obvious? Lunardi's butchers are great and I rely on them quite a bit, but there are some young butchers working there and I worry that they may not know all that they should.
>> >
>> > Thanks again,
>> > Nellie
>> >
>>
>> Fresh ham will be with the rest of the pork if available. It is a pork
>> roast, not at all like a cured ham.
>>
>> Ham sort of has two meanings. The ham is a cut of meat from the rear
>> leg of the hog. It is a nice big tender piece of meat.
>>
>> The term "ham" is also used for some cured pork roasts. The front
>> leeg, when cure, is often call the Picnic Ham.
>>
>> Sheldon does not like cured ham. Many of us do. Cured and fresh are
>> both good, just different.
>
>
>
>Thanks for your input, Ed. I think I am leaning towards the cured as well. I would think the other would taste more like pork. Not that there is anything wrong with that, but pork is not what I am looking for.
>
>Nellie

A cured ham will taste more like the cured ham you are used to calling
"ham".

John Kuthe...

---
This email has been checked for viruses by Avast antivirus software.
http://www.avast.com

On 3/29/2015 1:47 AM, Nellie wrote:

> I do have the Penzey's adobo already so that's good, but maybe not on the cured ham, right?
>
> We will be feeding 17 people, 3 are kids, but eat a lot and one vegetarian. So, what do you think?
>
> Nellie
>

Right. Adobo has a lot of salt, so does a cured ham.

On 3/29/2015 3:43 AM, sf wrote:

>
> If you really want to go with fresh/not cured pork, consider Pernil.
>
>

Now that you mention it, I just put mine in the oven. Its whats for
dinner tonight.

On Sat, 28 Mar 2015 14:05:54 -0700 (PDT), Nellie
> wrote:

>I've always, for the past twenty-five years or so, gotten a Honeybaked ham but for the last couple of years it has not been good.
>
>So, I am in search of a ham to cook, slice, and bring with us. I have Lunardis, Nob Hill/Raley's, and all the national chains available to me. I will probably go with Lunardis, where I buy all my meat, and can get baking instructions from them.
>
>However, any additional hints as to cooking a ham would be appreciated as I haven't done one in many years.
>
>TIA
>
>Nellie

Have any RFC followers compared this ham to a Honey Baked ham?

http://www.samsclub.com/sams/bls-spr...navAction=push


William

On Sun, 29 Mar 2015 11:26:04 -0400, Ed Pawlowski > wrote:

> On 3/29/2015 3:43 AM, sf wrote:
>
> >
> > If you really want to go with fresh/not cured pork, consider Pernil.
> >
> >
>
> Now that you mention it, I just put mine in the oven. Its whats for
> dinner tonight.

Great! I'm making it today too. Serving it with rice and Cuban style
black beans. I tried to figure out what kind of vegetable is served
with pernil and got nowhere, but I found an interesting looking (warm)
roasted butternut squash and black bean salad that I'll use. Tres
Leches flan for dessert.

--
A kitchen without a cook is just a room.

On 28/03/2015 8:23 PM, Ed Pawlowski wrote:
> On 3/28/2015 8:44 PM, Nellie wrote:
>
>>> Fresh ham, the king of roasts. Cured hams no matter which is crap
>>> they're just preserved chemically treated ham. Once you try fresh ham
>>> cured will never again satisfy.
>>
>>
>> Okay, sounds good, thanks. Anything in particular I should ask for?
>> or will it be obvious? Lunardi's butchers are great and I rely on
>> them quite a bit, but there are some young butchers working there and
>> I worry that they may not know all that they should.
>>
>> Thanks again,
>> Nellie
>>
>
> Fresh ham will be with the rest of the pork if available. It is a pork
> roast, not at all like a cured ham.
>
> Ham sort of has two meanings. The ham is a cut of meat from the rear
> leg of the hog. It is a nice big tender piece of meat.
>
> The term "ham" is also used for some cured pork roasts. The front
> leeg, when cure, is often call the Picnic Ham.
>
> Sheldon does not like cured ham. Many of us do. Cured and fresh are
> both good, just different.

It's the old, old story, isn't it?
The idea that a pork leg can be called a "fresh ham" is N.American usage
as is the idea that cider can be non-alcoholic.

And *don't* ask our Australian posters to tell us what they do with ham
bones!
Graham

--
Buy a man a beer and he wastes an hour.
Teach a man to brew and he wastes the rest of his life.

"graham" > wrote in message
...
> On 28/03/2015 8:23 PM, Ed Pawlowski wrote:

>> Sheldon does not like cured ham. Many of us do. Cured and fresh are
>> both good, just different.
>
> It's the old, old story, isn't it?
> The idea that a pork leg can be called a "fresh ham" is N.American usage
> as is the idea that cider can be non-alcoholic.
>
> And *don't* ask our Australian posters to tell us what they do with ham
> bones!

I am intrigued!!!

--
http://www.helpforheroes.org.uk/shop/

On Sat, 28 Mar 2015 22:23:38 -0400, Ed Pawlowski > wrote:

>On 3/28/2015 8:44 PM, Nellie wrote:
>
>>> Fresh ham, the king of roasts. Cured hams no matter which is crap
>>> they're just preserved chemically treated ham. Once you try fresh ham
>>> cured will never again satisfy.
>>
>>
>> Okay, sounds good, thanks. Anything in particular I should ask for? or will it be obvious? Lunardi's butchers are great and I rely on them quite a bit, but there are some young butchers working there and I worry that they may not know all that they should.
>>
>> Thanks again,
>> Nellie
>>
>
>Fresh ham will be with the rest of the pork if available. It is a pork
>roast, not at all like a cured ham.
>
>Ham sort of has two meanings. The ham is a cut of meat from the rear
>leg of the hog. It is a nice big tender piece of meat.
>
>The term "ham" is also used for some cured pork roasts. The front
>leeg, when cure, is often call the Picnic Ham.
>
>Sheldon does not like cured ham. Many of us do. Cured and fresh are
>both good, just different.

I like cured ham, in fact I have a butt half cured ham in the fridge
now that I will cook tomorrow, but for company I much prefer to serve
fresh ham... even a half fresh ham is too much for one or two. Fresh
ham is not available year yound mainly because most hams are cured so
they won't spoil. Fresh ham can't be stored in the fridge more than
3-4 days before it's cooked and not many families would want such a
large roast other than for a holiday meal when they are serving
company, so fresh ham is generally sold at Christmas and Easter,
sometimes Thanksgiving but usually not as most serve turkey. In many
areas one needs to order and reserve a fresh ham, a lot of stores
simply don't ordinarilly carry them even at holiday time.
On sale was a great buy, on my new Nordic Ware sheet pan:
http://i59.tinypic.com/2yno2vn.jpg
I will cook the ham tomorrow, was too busy today spring cleaning the
deck and the heated houses. Also people like cured hams because
they're no work, only needs to cook 10 minutes a pound, fresh ham is
more prep work and much longer cooking time.
Fluff and Ebeneza got the life:
http://i61.tinypic.com/2ngbwh1.jpg

On 3/29/2015 12:11 PM, sf wrote:
> On Sun, 29 Mar 2015 11:26:04 -0400, Ed Pawlowski > wrote:
>
>> On 3/29/2015 3:43 AM, sf wrote:
>>
>>>
>>> If you really want to go with fresh/not cured pork, consider Pernil.
>>>
>>>
>>
>> Now that you mention it, I just put mine in the oven. Its whats for
>> dinner tonight.
>
> Great! I'm making it today too. Serving it with rice and Cuban style
> black beans. I tried to figure out what kind of vegetable is served
> with pernil and got nowhere, but I found an interesting looking (warm)
> roasted butternut squash and black bean salad that I'll use. Tres
> Leches flan for dessert.
>
Wow, glad I read this. Flan it will be I still have time.

On Sat, 28 Mar 2015 22:44:00 -0700 (PDT), Nellie
> wrote:

>On Saturday, March 28, 2015 at 7:23:38 PM UTC-7, Ed Pawlowski wrote:
>> On 3/28/2015 8:44 PM, Nellie wrote:
>>
>> >> Fresh ham, the king of roasts. Cured hams no matter which is crap
>> >> they're just preserved chemically treated ham. Once you try fresh ham
>> >> cured will never again satisfy.
>> >
>> > Okay, sounds good, thanks. Anything in particular I should ask for? or will it be obvious? Lunardi's butchers are great and I rely on them quite a bit, but there are some young butchers working there and I worry that they may not know all that they should.
>> >
>> > Thanks again,
>> > Nellie
>> >
>>
>> Fresh ham will be with the rest of the pork if available. It is a pork
>> roast, not at all like a cured ham.
>>
>> Ham sort of has two meanings. The ham is a cut of meat from the rear
>> leg of the hog. It is a nice big tender piece of meat.
>>
>> The term "ham" is also used for some cured pork roasts. The front
>> leeg, when cure, is often call the Picnic Ham.
>>
>> Sheldon does not like cured ham. Many of us do. Cured and fresh are
>> both good, just different.
>
>
>
>Thanks for your input, Ed. I think I am leaning towards the cured as well. I would think the other would taste more like pork. Not that there is anything wrong with that, but pork is not what I am looking for.
>
>Nellie

Don't be ascared... I think you will be missing out, you can always
have cured ham all year but fresh ham is very seasonal, and fresh ham
tastes nothing like other pork cuts, also a very different texture
from other large pork roasts, it's more lean and more tender because
its fat is mostly on the exterior. Many people don't cook fresh ham
because they are intimidated... they look at that huge section of pork
and don't know where/how to proceed.
http://cooking.nytimes.com/recipes/1...sted-fresh-ham
http://www.epicurious.com/recipes/fo...d-rye-51133450
http://cooking.nytimes.com/recipes/1...balsamic-glaze

On Sat, 28 Mar 2015 22:47:16 -0700 (PDT), Nellie
> wrote:

>On Saturday, March 28, 2015 at 6:12:01 PM UTC-7, Brooklyn1 wrote:
>> On Sat, 28 Mar 2015 17:44:04 -0700 (PDT), Nellie
>> > wrote:
>>
>> >On Saturday, March 28, 2015 at 2:34:14 PM UTC-7, Brooklyn1 wrote:
>> >> Nellie wrote:
>> >> >
>> >> >I've always, for the past twenty-five years or so, gotten a Honeybaked ham but for the last couple of years it has not been good.
>> >> >So, I am in search of a ham to cook, slice, and bring with us. I have Lunardis, Nob Hill/Raley's, and all the national chains available to me. I will probably go with Lunardis, where I buy all my meat, and can get baking instructions from them.
>> >> >However, any additional hints as to cooking a ham would be appreciated as I haven't done one in many years.
>> >>
>> >> Fresh ham, the king of roasts. Cured hams no matter which is crap
>> >> they're just preserved chemically treated ham. Once you try fresh ham
>> >> cured will never again satisfy.
>> >
>> >
>> >Okay, sounds good, thanks. Anything in particular I should ask for? or will it be obvious? Lunardi's butchers are great and I rely on them quite a bit, but there are some young butchers working there and I worry that they may not know all that they should.
>>
>> Depends how many you're feeding, a half ham will feed six adults well,
>> more I'd get a whole ham. If you buy half I suggest the butt half.
>> There are many ways to season, I like Penzeys adobo but you may like
>> some other flavors. A fresh ham can be boned for easier carving (ask
>> the butcher to do it), can also be butterflied, stuffed, rolled, and
>> tied. If you decide on a fresh ham and need help let me know.
>
>
>Thanks, that's nice of you. I think I may go for the cured because it is more ham-like (correct me if I am wrong)
>
>I do have the Penzey's adobo already so that's good, but maybe not on the cured ham, right?

Right... not on cured pork

>We will be feeding 17 people, 3 are kids, but eat a lot and one vegetarian. So, what do you think?
>
>Nellie

Cured ham is boring, and salty... anyone who pigs out on cured ham
will curse you the next day. For 17 adults and three kids who fress
get a large whole fresh ham... have the butcher bone and tie it, it'll
be a breeze to serve. Also I don't consider cured ham on its own a
main course, it's more of an appetizer, it's far too salty for more
than noshing. And since you have all those big eaters you may want to
consider a large fresh ham and a butt half cured ham (spiral cut?),
then everyone will be happy, both meats are so different from each
other it won't be redundant... and if you have some left overs that's
a good thing, both meats make excellent sandwiches. If I had to feed
17 big eaters and a few kids I would definitely serve both.... there
really is not all that much meat on 25 pounds of bone-in hams... if
they are really big eaters you may want to get a full fresh ham and a
full cured ham... were I catering one of those Admiral's daughter's
weddings I'd serve a 24 pound turkey too... berthed in Newport, RI on
Christmas day I'd serve over a thousand, all my ovens were cram full
of turkeys and hams of both persuasions, and I baked all night;
breads, cakes, pies... I was lucky not being at sea so I didn't have
to make the ice cream. At sea we had three cooks (taking turns - 24
on, 24 off, one baked all night) and fed between 350-400 every day
and there were four meals a day, there were midrats for the midnight
watch, the baker served midrats. Try to imagine feeding so many
breakfasts every day and you can begin to comprehend why some fifty
years later I still can't stand the stench of bacon... I rarely ate
what I served... you make a thousand meat-a-balles and tell me you
want them for dinner. It took me a long time before I could eat eggs
again, was maybe five years before I could stomach fried eggs. As a
teen I used to work for Barton's Bonbonnaire, the premiere
chocolatier, was a good ten years before I could eat chocolate. Those
who have never eaten Barton's chocolates have no idea whatsoever how
chocolate is supposed to taste, and they never will.... even todays
finast premium chocolates are like imitation chocolate flavoring
compared to Barton's. It's funny how when you're sixteen you don't
know you're eating the finast caviar of chocolate. Having the
opportunity there'd be no question I'd serve fresh ham... think of it
this way; cured ham is like serving chicken nuggets, fresh ham is like
serving prime rib. At least half that cured ham I'm gonna prepare
tomorrow will end up in my freezer for soup, bean/pea.

On Saturday, March 28, 2015 at 1:06:01 PM UTC-8, Nellie wrote:
> I've always, for the past twenty-five years or so, gotten a Honeybaked ham but for the last couple of years it has not been good.
>
> So, I am in search of a ham to cook, slice, and bring with us. I have Lunardis, Nob Hill/Raley's, and all the national chains available to me. I will probably go with Lunardis, where I buy all my meat, and can get baking instructions from them.
>
> However, any additional hints as to cooking a ham would be appreciated as I haven't done one in many years.
>
> TIA
>
> Nellie

We usually have turkey and all the trimmings for
Easter instead of ham, as DD and I don't actually
care for it that much, although hubby does, but he
doesn't complain about having turkey.

I do occasionally like a cold ham sandwich, but
could go a long time without one. I've had so many
hams that are stringy, fatty and WAAAAAY too salty!
If I'm going to cook a ham, it has to be Jerry's
double smoked ham from a local meat market. He does
an excellent job, but you pay through the nose for
one too...although it is worth it, if going to buy
a ham.

Judy

On Sunday, March 29, 2015 at 2:26:02 PM UTC-4, Brooklyn1 wrote:

> Don't be ascared... I think you will be missing out, you can always
> have cured ham all year but fresh ham is very seasonal,

My usual grocery store has fresh ham pretty much all of the time.
We like to spit-roast a shank half on the grill in the summer.

As you said, that's a lot of meat for two people, so we usually
invite friends over.

Cindy Hamilton

Ed Pawlowski wrote:
>Nellie wrote:
>
>> I do have the Penzey's adobo already so that's good, but maybe not on the cured ham, right?
>> We will be feeding 17 people, 3 are kids, but eat a lot and one vegetarian. So, what do you think?
>
>Right. Adobo has a lot of salt, so does a cured ham.

Penseys adobo contains no salt, but still it would ruin a cured ham.
https://www.penzeys.com/online-catal.../c-24/p-1/pd-s
Comparing a cured ham to a fresh ham is like comparing a kosher salami
to a fresh chuck roast. However Penzeys adobo is excellent on fresh
ham or any fresh pork... I always use Penzeys adobo on fresh ham, a
perfect marriage, wonderful on pork chops too. Cured ham works best
with sweet/sugar, no salt.

On Sun, 29 Mar 2015 14:09:36 -0400, Ed Pawlowski > wrote:

> On 3/29/2015 12:11 PM, sf wrote:
> > On Sun, 29 Mar 2015 11:26:04 -0400, Ed Pawlowski > wrote:
> >
> >> On 3/29/2015 3:43 AM, sf wrote:
> >>
> >>>
> >>> If you really want to go with fresh/not cured pork, consider Pernil.
> >>>
> >>>
> >>
> >> Now that you mention it, I just put mine in the oven. Its whats for
> >> dinner tonight.
> >
> > Great! I'm making it today too. Serving it with rice and Cuban style
> > black beans. I tried to figure out what kind of vegetable is served
> > with pernil and got nowhere, but I found an interesting looking (warm)
> > roasted butternut squash and black bean salad that I'll use. Tres
> > Leches flan for dessert.
> >
> Wow, glad I read this. Flan it will be I still have time.

Would you please tell me about your adobo for the pernil? About.com
has a recipe that is 3/4 cup lime juice and 1/4 cup orange juice +
herbs & spices. They called it a rub, but it seems like a marinade to
me. What do you do?

--
A kitchen without a cook is just a room.

On Sun, 29 Mar 2015 00:27:49 -0700, sf > wrote:

>On Sat, 28 Mar 2015 22:23:38 -0400, Ed Pawlowski > wrote:
>
>> Fresh ham will be with the rest of the pork if available. It is a pork
>> roast, not at all like a cured ham.
>
>I have never seen a fresh ham in my life. It's not a West Coast
>"thing". She could ask Lunardi's and they might be able to get it for
>her, but fresh ham is plain pork... so what? Might as well, buy a
>shoulder or a roast and cook that.

West coast thang, you're in Frisco, the worst chow on the planet, the
very worst by far! When I lived in So. Cal it was easy to find fresh
ham, a favorite meat cut of Mexicans. LA has much better restaurants
than Frisco, like night and day, Frisco is the land of TIAD. Don't
ever go to fisherman's wharf to eat, rip off city. There are better
restaurants in Idaho than anywhere in Calyfornia. CA doesent even
have a decent Chinatown, Toronto is much better... actually Canada has
far better restaurants than CA, nowhere in CA beats the Peg.

On Saturday, March 28, 2015 at 5:06:01 PM UTC-4, Nellie wrote:
> I've always, for the past twenty-five years or so, gotten a Honeybaked ham but for the last couple of years it has not been good.
>
> So, I am in search of a ham to cook, slice, and bring with us. I have Lunardis, Nob Hill/Raley's, and all the national chains available to me. I will probably go with Lunardis, where I buy all my meat, and can get baking instructions from them.
>
> However, any additional hints as to cooking a ham would be appreciated as I haven't done one in many years.
>
> TIA
>
> Nellie

Carando (brand, cured, smoked, spiral cut) half hams on sale for $1.99
per pound in the local grocery store ($1.89 seen in circulars for other markets near here).

An impulse purchase, as I wasn't planning to serve ham for
Easter, nor do we celebrate Easter anyways :-).

Salty, yes! Slightly smokey, yes! Not tasting of chemicals, yes!
Wonderful lightly pan-fried with eggs for Sunday breakfast, yes!

I now have enough ham in the freezer to last me the rest of the year,
much like snarfing up cheap corned beef before Saint Patrick's Day.

Loss leaders rule :-) As does living in a significantly Catholic
(Irish, Quebecois, Italian) town/region :-)

--
Silvar Beitel

On 3/28/2015 5:05 PM, Nellie wrote:
> I've always, for the past twenty-five years or so, gotten a Honeybaked ham but for the last couple of years it has not been good.
>
> So, I am in search of a ham to cook, slice, and bring with us. I have Lunardis, Nob Hill/Raley's, and all the national chains available to me. I will probably go with Lunardis, where I buy all my meat, and can get baking instructions from them.
>
> However, any additional hints as to cooking a ham would be appreciated as I haven't done one in many years.
>
> TIA
>
> Nellie
>
No offense, but I equate spiral sliced Honeybaked hams with office
"holiday" parties (pick a holiday, any holiday) from at least 35 years
ago. I know Honeybaked opened a bunch of shops and sold sandwiches for
a while. I have no idea if they still do. My mother ordered a
Honeybaked spiral ham when I was a teen. It wasn't bad, but if you
didn't like glazed ham in the first place spiral slicing it wasn't a big
incentive to suddenly love it. I ate it, but I am not one to go out
looking for ham.

I've never cooked *raw* ham and where I live wouldn't know where to buy
it. I would think telling the butcher what taste you're looking for is
the wisest thing.

Hey, look, I'm in the Ham Thread! LOL

Jill

On Sat, 28 Mar 2015 14:05:54 -0700 (PDT), Nellie
> wrote:

> I've always, for the past twenty-five years or so, gotten a Honeybaked ham but for the last couple of years it has not been good.
>
> So, I am in search of a ham to cook, slice, and bring with us. I have Lunardis, Nob Hill/Raley's, and all the national chains available to me. I will probably go with Lunardis, where I buy all my meat, and can get baking instructions from them.
>
> However, any additional hints as to cooking a ham would be appreciated as I haven't done one in many years.
>
Just remember that hams are already cooked and you're just warming it
up. Do NOT cook it very long or you will dry it out and it will be
awful. If you're looking for a spiral ham, the grocery store usually
has them. IMO, they're best for buffet type situations because all
you need to do is make slits to portion the slices out.

--

sf

sf wrote:
>
> Nellie wrote:
> > However, any additional hints as to cooking a ham would be appreciated as I haven't done one in many years.
> >
> Just remember that hams are already cooked and you're just warming it
> up.

Don't tell her that! Not all hams are fully cooked. Country hams and
fresh hams are two that must be cooked. I've bought "partially cooked"
hams before. Read the label on the ham is the best advice.

In article >,
says...
>
> On Sat, 28 Mar 2015 14:05:54 -0700 (PDT), Nellie
> > wrote:


.. I will probably go with Lunardis, where I buy all my meat, and can get
baking instructions from them.
> >
> > However, any additional hints as to cooking a ham would be appreciated as I haven't done one in many years.
> >
> Just remember that hams are already cooked and you're just warming it
> up.

You're confusing cured with cooked. Cured ham has not been cooked,
it's still raw.

http://www.theguardian.com/lifeandst...12/dec/05/how-
cook-perfect-christmas-ham

Janet UK

On Tuesday, March 31, 2015 at 9:03:08 AM UTC-4, Janet wrote:
> In article >,
> says...
> >
> > On Sat, 28 Mar 2015 14:05:54 -0700 (PDT), Nellie
> > > wrote:
>
>
> . I will probably go with Lunardis, where I buy all my meat, and can get
> baking instructions from them.
> > >
> > > However, any additional hints as to cooking a ham would be appreciated as I haven't done one in many years.
> > >
> > Just remember that hams are already cooked and you're just warming it
> > up.
>
> You're confusing cured with cooked. Cured ham has not been cooked,
> it's still raw.

We don't have too much cured ham in the U.S. that hasn't
been smoked. Most of it is cooked; some of it is dry
like prosciutto. You'd have to look really hard to find
cured, unsmoked pig leg.

Cindy Hamilton

On Mon, 30 Mar 2015 22:58:46 -0700, sf > wrote:

>On Sat, 28 Mar 2015 14:05:54 -0700 (PDT), Nellie
> wrote:
>
>> I've always, for the past twenty-five years or so, gotten a Honeybaked ham but for the last couple of years it has not been good.
>>
>> So, I am in search of a ham to cook, slice, and bring with us. I have Lunardis, Nob Hill/Raley's, and all the national chains available to me. I will probably go with Lunardis, where I buy all my meat, and can get baking instructions from them.
>>
>> However, any additional hints as to cooking a ham would be appreciated as I haven't done one in many years.
>>
>Just remember that hams are already cooked and you're just warming it
>up. Do NOT cook it very long or you will dry it out and it will be
>awful. If you're looking for a spiral ham, the grocery store usually
>has them. IMO, they're best for buffet type situations because all
>you need to do is make slits to portion the slices out.

Fully cooked cured ham still needs cooking for food safety. Cured ham
company web sites will have instructions; essentially cover with foil
and place in preheated 350º oven and bake for at least ten minutes per
pound... I go 12 minutes per pound. Then let rest under the foil for
10 minutes before carving and it won't dry out, spiral cut the same...
carve only what you need as you go. I don't bother with those glaze
packets, just makes a mess for carving and since those are not very
good glaze mixes most people won't like them... instead serve good
mustard, I like some good slightly diluted apricot preserves with ham,
or cook up a dip of lightly spiced crushed pineapple. I suggest not
slicing in advance or ham will dry. If you buy a bone-in ham have the
butcher remove the bone, makes for much easier carving... freeze the
bone for soups. Both fresh and cured ham can be butterflied; stuffed,
rolled, and tied... just ideas, use your imagination:
http://www.agatavalentina.com/recipe...sted-fresh-ham
http://www.foodnetwork.com/recipes/t...ng-recipe.html
Watch the video:
http://www.foodnetwork.com/recipes/t...ng-recipe.html

Gary wrote:
>sf wrote:
>> Nellie wrote:
>>
>> > However, any additional hints as to cooking a ham would be appreciated as I haven't done one in many years.
>> >
>> Just remember that hams are already cooked and you're just warming it
>> up.
>
>Don't tell her that! Not all hams are fully cooked. Country hams and
>fresh hams are two that must be cooked. I've bought "partially cooked"
>hams before. Read the label on the ham is the best advice.

Fully cooked cured hams should still be heated for food safety... you
have no way to know how it was stored prior to your purchase:
http://www.alexanderhornung.com/heating-tips-i-41.html

On Tue, 31 Mar 2015 04:50:56 -0500, Gary > wrote:

> sf wrote:
> >
> > Nellie wrote:
> > > However, any additional hints as to cooking a ham would be appreciated as I haven't done one in many years.
> > >
> > Just remember that hams are already cooked and you're just warming it
> > up.
>
> Don't tell her that! Not all hams are fully cooked. Country hams and
> fresh hams are two that must be cooked. I've bought "partially cooked"
> hams before. Read the label on the ham is the best advice.

Maybe that's the way it is in your neck of the woods but I have yet to
see a ham that doesn't have "fully cooked" in large letters on the
label.

--

sf

On Tue, 31 Mar 2015 06:18:06 -0700 (PDT), Cindy Hamilton
> wrote:

> On Tuesday, March 31, 2015 at 9:03:08 AM UTC-4, Janet wrote:
> > In article >,
> > says...
> > >
> > > On Sat, 28 Mar 2015 14:05:54 -0700 (PDT), Nellie
> > > > wrote:
> >
> >
> > . I will probably go with Lunardis, where I buy all my meat, and can get
> > baking instructions from them.
> > > >
> > > > However, any additional hints as to cooking a ham would be appreciated as I haven't done one in many years.
> > > >
> > > Just remember that hams are already cooked and you're just warming it
> > > up.
> >
> > You're confusing cured with cooked. Cured ham has not been cooked,
> > it's still raw.
>
> We don't have too much cured ham in the U.S. that hasn't
> been smoked. Most of it is cooked; some of it is dry
> like prosciutto. You'd have to look really hard to find
> cured, unsmoked pig leg.
>
Thank you.

--

sf

"sf" > wrote in message
...
> On Tue, 31 Mar 2015 04:50:56 -0500, Gary > wrote:
>
>> sf wrote:
>> >
>> > Nellie wrote:
>> > > However, any additional hints as to cooking a ham would be
>> > > appreciated as I haven't done one in many years.
>> > >
>> > Just remember that hams are already cooked and you're just warming it
>> > up.
>>
>> Don't tell her that! Not all hams are fully cooked. Country hams and
>> fresh hams are two that must be cooked. I've bought "partially cooked"
>> hams before. Read the label on the ham is the best advice.
>
> Maybe that's the way it is in your neck of the woods but I have yet to
> see a ham that doesn't have "fully cooked" in large letters on the
> label.
>
> --
>
> sf

Cook's has one that is partially cooked, and so does Sunnyvalley here where
I am in CA.

Cheri

On Tue, 31 Mar 2015 10:37:12 -0700, "Cheri" >
wrote:

>
> "sf" > wrote in message
> ...
> > On Tue, 31 Mar 2015 04:50:56 -0500, Gary > wrote:
> >
> >> sf wrote:
> >> >
> >> > Nellie wrote:
> >> > > However, any additional hints as to cooking a ham would be
> >> > > appreciated as I haven't done one in many years.
> >> > >
> >> > Just remember that hams are already cooked and you're just warming it
> >> > up.
> >>
> >> Don't tell her that! Not all hams are fully cooked. Country hams and
> >> fresh hams are two that must be cooked. I've bought "partially cooked"
> >> hams before. Read the label on the ham is the best advice.
> >
> > Maybe that's the way it is in your neck of the woods but I have yet to
> > see a ham that doesn't have "fully cooked" in large letters on the
> > label.
> >
>
> Cook's has one that is partially cooked, and so does Sunnyvalley here where
> I am in CA.
>
OK then. Now she knows what to watch out for.


--

sf

On Tue, 31 Mar 2015 10:37:12 -0700, "Cheri" >
wrote:


>Cook's has one that is partially cooked, and so does Sunnyvalley here where
>I am in CA.
>
>Cheri

A couple of years ago, Costco carried Martha Stewart branded hams
around Easter. They were really good.

These day with the kids gone, a decent size ham is too big. Still,
when I crave one, I drive out to this place in Pennsylvania and get
one of their smoked hams. The Food Saver comes in mighty handily..

Best Ham Ever.

http://www.dietrichsmeats.com/

Boron

"sf" > wrote in message
...
> On Tue, 31 Mar 2015 10:37:12 -0700, "Cheri" >
> wrote:
>
>>
>> "sf" > wrote in message
>> ...
>> > On Tue, 31 Mar 2015 04:50:56 -0500, Gary > wrote:
>> >
>> >> sf wrote:
>> >> >
>> >> > Nellie wrote:
>> >> > > However, any additional hints as to cooking a ham would be
>> >> > > appreciated as I haven't done one in many years.
>> >> > >
>> >> > Just remember that hams are already cooked and you're just warming
>> >> > it
>> >> > up.
>> >>
>> >> Don't tell her that! Not all hams are fully cooked. Country hams and
>> >> fresh hams are two that must be cooked. I've bought "partially cooked"
>> >> hams before. Read the label on the ham is the best advice.
>> >
>> > Maybe that's the way it is in your neck of the woods but I have yet to
>> > see a ham that doesn't have "fully cooked" in large letters on the
>> > label.
>> >
>>
>> Cook's has one that is partially cooked, and so does Sunnyvalley here
>> where
>> I am in CA.
>>
> OK then. Now she knows what to watch out for.

I only know that because I started paying attention after I bought one. I
always assumed that they were fully cooked and did slice off some cold for
sandwiches a few years ago, already eaten before I noticed it. It didn't
kill us or anything, but it made me aware of it.

Cheri

On Tue, 31 Mar 2015 10:50:30 -0700, "Cheri" >
wrote:

> I only know that because I started paying attention after I bought one. I
> always assumed that they were fully cooked and did slice off some cold for
> sandwiches a few years ago, already eaten before I noticed it. It didn't
> kill us or anything, but it made me aware of it.
>
I'm thinking I'd be better off if I found one that needed some
cooking. I hate baking ham because it's so easy to dry out one that's
fully cooked. I don't like all those leftovers anyway, so I'm more of
a ham steak person if I ever get the twinge - which is practically
never.


--

sf

On 3/31/2015 2:09 PM, sf wrote:
> On Tue, 31 Mar 2015 10:50:30 -0700, "Cheri" >
> wrote:
>
>> I only know that because I started paying attention after I bought one. I
>> always assumed that they were fully cooked and did slice off some cold for
>> sandwiches a few years ago, already eaten before I noticed it. It didn't
>> kill us or anything, but it made me aware of it.
>>
> I'm thinking I'd be better off if I found one that needed some
> cooking. I hate baking ham because it's so easy to dry out one that's
> fully cooked. I don't like all those leftovers anyway, so I'm more of
> a ham steak person if I ever get the twinge - which is practically
> never.
>
>
Ham steaks are supposed to be a big thing here in the South but I never
understood the appeal. Maybe ham steaks are different on the west
coast. <shrug>

Jill