I'm toying with fixing a ham for Christmas, instead of turkey. I'm turkeyed
out.

I'm seeing some hams in the store, labeled "Smithfield", but under some
other brand name. Is Smithfield a brand, or a type of ham?

Questions:
1. In your opinion, would the hams labeled "Smithfield" be a good choice?
2. Is the preparation any different than any other ham, i.e., stick it in
the oven at 325 for 30-40 min./lb?

"texpat" > wrote in news:N7ixd.14270$F25.2749@okepread07:

> I'm toying with fixing a ham for Christmas, instead of turkey. I'm
> turkeyed out.
>
> I'm seeing some hams in the store, labeled "Smithfield", but under some
> other brand name. Is Smithfield a brand, or a type of ham?
>
> Questions:
> 1. In your opinion, would the hams labeled "Smithfield" be a good
> choice? 2. Is the preparation any different than any other ham, i.e.,
> stick it in the oven at 325 for 30-40 min./lb?

If you've not eaten Smithfield Ham before, you might want to taste it
before deciding. It is delicious, but not for the uninitiated. It has a
distinctive and very salty flavor. It's a real treat served in very thin
slices in very small quantites. Good choices are for appetizers and
seasonings. I would never consider serving it in thicker slices for
dinner.

Instead, you might want to consider a dry-cured country ham, which is
perhaps somewhere between a Smithfield and the hams most people are
familiar with. Dry-cured hams are generally soaked overnight, simmered for
several hours. The skin is then removed, the fat scored, seasoned, glazed,
and then baked.

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

"texpat" > wrote in news:N7ixd.14270$F25.2749@okepread07:

> I'm toying with fixing a ham for Christmas, instead of turkey. I'm
> turkeyed out.
>
> I'm seeing some hams in the store, labeled "Smithfield", but under some
> other brand name. Is Smithfield a brand, or a type of ham?
>
> Questions:
> 1. In your opinion, would the hams labeled "Smithfield" be a good
> choice? 2. Is the preparation any different than any other ham, i.e.,
> stick it in the oven at 325 for 30-40 min./lb?

If you've not eaten Smithfield Ham before, you might want to taste it
before deciding. It is delicious, but not for the uninitiated. It has a
distinctive and very salty flavor. It's a real treat served in very thin
slices in very small quantites. Good choices are for appetizers and
seasonings. I would never consider serving it in thicker slices for
dinner.

Instead, you might want to consider a dry-cured country ham, which is
perhaps somewhere between a Smithfield and the hams most people are
familiar with. Dry-cured hams are generally soaked overnight, simmered for
several hours. The skin is then removed, the fat scored, seasoned, glazed,
and then baked.

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

"texpat" > wrote in news:N7ixd.14270$F25.2749@okepread07:

> I'm toying with fixing a ham for Christmas, instead of turkey. I'm
> turkeyed out.
>
> I'm seeing some hams in the store, labeled "Smithfield", but under some
> other brand name. Is Smithfield a brand, or a type of ham?

Here is a good reference which defines a wide variety of hams, including the
Smithfield Ham.

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

"texpat" > wrote in news:N7ixd.14270$F25.2749@okepread07:

> I'm toying with fixing a ham for Christmas, instead of turkey. I'm
> turkeyed out.
>
> I'm seeing some hams in the store, labeled "Smithfield", but under some
> other brand name. Is Smithfield a brand, or a type of ham?

Here is a good reference which defines a wide variety of hams, including the
Smithfield Ham.

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

Thanks so much, Wayne. Do you know what my turkey-loving family would have
done to me if I'd not only NOT given them turkey, but given them inedible
ham??

I'll check out the dry-cured hams.

"Wayne Boatwright" > wrote in message
...
> "texpat" > wrote in news:N7ixd.14270$F25.2749@okepread07:
>
>> I'm toying with fixing a ham for Christmas, instead of turkey. I'm
>> turkeyed out.
>>
>> I'm seeing some hams in the store, labeled "Smithfield", but under some
>> other brand name. Is Smithfield a brand, or a type of ham?
>>
>> Questions:
>> 1. In your opinion, would the hams labeled "Smithfield" be a good
>> choice? 2. Is the preparation any different than any other ham, i.e.,
>> stick it in the oven at 325 for 30-40 min./lb?
>
> If you've not eaten Smithfield Ham before, you might want to taste it
> before deciding. It is delicious, but not for the uninitiated. It has a
> distinctive and very salty flavor. It's a real treat served in very thin
> slices in very small quantites. Good choices are for appetizers and
> seasonings. I would never consider serving it in thicker slices for
> dinner.
>
> Instead, you might want to consider a dry-cured country ham, which is
> perhaps somewhere between a Smithfield and the hams most people are
> familiar with. Dry-cured hams are generally soaked overnight, simmered
> for
> several hours. The skin is then removed, the fat scored, seasoned,
> glazed,
> and then baked.
>
> --
> Wayne in Phoenix
>
> *If there's a nit to pick, some nitwit will pick it.
> *A mind is a terrible thing to lose.

"texpat" > wrote in news:wlixd.14272$F25.8370@okepread07:

> Thanks so much, Wayne. Do you know what my turkey-loving family would
> have done to me if I'd not only NOT given them turkey, but given them
> inedible ham??
>
> I'll check out the dry-cured hams.

You're welcome! Please understand that Smithfield hams are really
wonderful, but just not the best choice for a dinner meat. Frequently
they are served in almost paper-thin slices with beaten biscuits, or
incorporated into other things to lend their flavor.

I think you'd really enjoy a dry-cured country ham. My parents were both
originally from Mississippi where these hams are probably more popular
than the usual hams one finds. Most years my mother would cook a country
ham for both Christmas and Easter. If you'd like cooking instructions,
let me know.

BTW, leftover slices are wonderful fried for breakfast or brunch and
served with red-eye gravy.

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

"texpat" > wrote in news:wlixd.14272$F25.8370@okepread07:

> Thanks so much, Wayne. Do you know what my turkey-loving family would
> have done to me if I'd not only NOT given them turkey, but given them
> inedible ham??
>
> I'll check out the dry-cured hams.

You're welcome! Please understand that Smithfield hams are really
wonderful, but just not the best choice for a dinner meat. Frequently
they are served in almost paper-thin slices with beaten biscuits, or
incorporated into other things to lend their flavor.

I think you'd really enjoy a dry-cured country ham. My parents were both
originally from Mississippi where these hams are probably more popular
than the usual hams one finds. Most years my mother would cook a country
ham for both Christmas and Easter. If you'd like cooking instructions,
let me know.

BTW, leftover slices are wonderful fried for breakfast or brunch and
served with red-eye gravy.

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

"texpat" > wrote in message
news:N7ixd.14270$F25.2749@okepread07...
> I'm toying with fixing a ham for Christmas, instead of turkey. I'm
> turkeyed out.
>
> I'm seeing some hams in the store, labeled "Smithfield", but under some
> other brand name. Is Smithfield a brand, or a type of ham?
>
> Questions:
> 1. In your opinion, would the hams labeled "Smithfield" be a good choice?
> 2. Is the preparation any different than any other ham, i.e., stick it in
> the oven at 325 for 30-40 min./lb?
>

Smithfield is a brand name. They are generally of a better quality than
store-brands.
There is no difference in prepping.

"texpat" > wrote in message
news:N7ixd.14270$F25.2749@okepread07...
> I'm toying with fixing a ham for Christmas, instead of turkey. I'm
> turkeyed out.
>
> I'm seeing some hams in the store, labeled "Smithfield", but under some
> other brand name. Is Smithfield a brand, or a type of ham?
>
> Questions:
> 1. In your opinion, would the hams labeled "Smithfield" be a good choice?
> 2. Is the preparation any different than any other ham, i.e., stick it in
> the oven at 325 for 30-40 min./lb?
>

Smithfield is a brand name. They are generally of a better quality than
store-brands.
There is no difference in prepping.

"Kswck" > wrote in :

> Smithfield is a brand name. They are generally of a better quality than
> store-brands.
> There is no difference in prepping.

You are totally wrong on both counts and obviously no absolutely nothing
about Smithfield hams.

"A variety of country-cured ham made in Smithfield, Virginia, USA. It is
coated with salt, sodium nitrate, and sugar, refrigerated for five days,
salted again, refrigerated again for one day per pound of meat, washed,
refrigerated for another two weeks, smoked for ten days, and then aged six to
twelve months. In order to be labeled a Smithfield, the ham must be cured in
the described manner within the city of Smithfield, VA. The meat is deep red
in color, dry, with a pungent flavor. Considered a gourmet's choice, they are
rather expensive and need to be cooked long and slow before eating."

That's just for starters.

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

Wayne Boatwright wrote:

> "Kswck" > wrote in :
>
>
>>Smithfield is a brand name. They are generally of a better quality than
>>store-brands.
>>There is no difference in prepping.
>
>
> You are totally wrong on both counts and obviously no absolutely nothing
> about Smithfield hams.
>
> "A variety of country-cured ham made in Smithfield, Virginia, USA. It is
> coated with salt, sodium nitrate, and sugar, refrigerated for five days,
> salted again, refrigerated again for one day per pound of meat, washed,
> refrigerated for another two weeks, smoked for ten days, and then aged six to
> twelve months. In order to be labeled a Smithfield, the ham must be cured in
> the described manner within the city of Smithfield, VA. The meat is deep red
> in color, dry, with a pungent flavor. Considered a gourmet's choice, they are
> rather expensive and need to be cooked long and slow before eating."
>
> That's just for starters.
>

Agreed. I wouldn't serve a Smithfield for a main course. As you said
before, a country ham would be a good choice. I especially like a
fresh ham when I can find 'em.

--
Steve

Why is it that most nudists are people you don't want to see naked?

Wayne Boatwright wrote:

> "Kswck" > wrote in :
>
>
>>Smithfield is a brand name. They are generally of a better quality than
>>store-brands.
>>There is no difference in prepping.
>
>
> You are totally wrong on both counts and obviously no absolutely nothing
> about Smithfield hams.
>
> "A variety of country-cured ham made in Smithfield, Virginia, USA. It is
> coated with salt, sodium nitrate, and sugar, refrigerated for five days,
> salted again, refrigerated again for one day per pound of meat, washed,
> refrigerated for another two weeks, smoked for ten days, and then aged six to
> twelve months. In order to be labeled a Smithfield, the ham must be cured in
> the described manner within the city of Smithfield, VA. The meat is deep red
> in color, dry, with a pungent flavor. Considered a gourmet's choice, they are
> rather expensive and need to be cooked long and slow before eating."
>
> That's just for starters.
>

Agreed. I wouldn't serve a Smithfield for a main course. As you said
before, a country ham would be a good choice. I especially like a
fresh ham when I can find 'em.

--
Steve

Why is it that most nudists are people you don't want to see naked?

Steve Calvin > wrote in
:

> Wayne Boatwright wrote:
>
>> "Kswck" > wrote in
>> :
>>
>>
>>>Smithfield is a brand name. They are generally of a better quality than
>>>store-brands. There is no difference in prepping.
>>
>>
>> You are totally wrong on both counts and obviously no absolutely
>> nothing about Smithfield hams.
>>
>> "A variety of country-cured ham made in Smithfield, Virginia, USA. It
>> is coated with salt, sodium nitrate, and sugar, refrigerated for five
>> days, salted again, refrigerated again for one day per pound of meat,
>> washed, refrigerated for another two weeks, smoked for ten days, and
>> then aged six to twelve months. In order to be labeled a Smithfield,
>> the ham must be cured in the described manner within the city of
>> Smithfield, VA. The meat is deep red in color, dry, with a pungent
>> flavor. Considered a gourmet's choice, they are rather expensive and
>> need to be cooked long and slow before eating."
>>
>> That's just for starters.
>>
>
> Agreed. I wouldn't serve a Smithfield for a main course. As you said
> before, a country ham would be a good choice. I especially like a
> fresh ham when I can find 'em.

We love fresh ham and, to me, it's makes the best "pork roast" you could
have. We usually have one on New Years Day. I rarely see them in the
store, but I order them from the butcher several times a year.

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

Steve Calvin > wrote in
:

> Wayne Boatwright wrote:
>
>> "Kswck" > wrote in
>> :
>>
>>
>>>Smithfield is a brand name. They are generally of a better quality than
>>>store-brands. There is no difference in prepping.
>>
>>
>> You are totally wrong on both counts and obviously no absolutely
>> nothing about Smithfield hams.
>>
>> "A variety of country-cured ham made in Smithfield, Virginia, USA. It
>> is coated with salt, sodium nitrate, and sugar, refrigerated for five
>> days, salted again, refrigerated again for one day per pound of meat,
>> washed, refrigerated for another two weeks, smoked for ten days, and
>> then aged six to twelve months. In order to be labeled a Smithfield,
>> the ham must be cured in the described manner within the city of
>> Smithfield, VA. The meat is deep red in color, dry, with a pungent
>> flavor. Considered a gourmet's choice, they are rather expensive and
>> need to be cooked long and slow before eating."
>>
>> That's just for starters.
>>
>
> Agreed. I wouldn't serve a Smithfield for a main course. As you said
> before, a country ham would be a good choice. I especially like a
> fresh ham when I can find 'em.

We love fresh ham and, to me, it's makes the best "pork roast" you could
have. We usually have one on New Years Day. I rarely see them in the
store, but I order them from the butcher several times a year.

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

"Wayne Boatwright" > wrote in message
...
> "Kswck" > wrote in :
>
>> Smithfield is a brand name. They are generally of a better quality than
>> store-brands.
>> There is no difference in prepping.
>
> You are totally wrong on both counts and obviously no absolutely nothing
> about Smithfield hams.
>
Smithfield is a brand name. For hams, ribs, pork roast, etc.

"Wayne Boatwright" > wrote in message
...
> "Kswck" > wrote in :
>
>> Smithfield is a brand name. They are generally of a better quality than
>> store-brands.
>> There is no difference in prepping.
>
> You are totally wrong on both counts and obviously no absolutely nothing
> about Smithfield hams.
>
Smithfield is a brand name. For hams, ribs, pork roast, etc.

> "texpat" writes"
>
>I'm toying with fixing a ham for Christmas, instead of turkey. I'm turkeyed
>out.
>
>I'm seeing some hams in the store, labeled "Smithfield", but under some
>other brand name. Is Smithfield a brand, or a type of ham?
>
>Questions:
>1. In your opinion, would the hams labeled "Smithfield" be a good choice?

Smithfield ham is more an appetizer (like munching salty pretzels), not meant
to constitute a main course. To substitute for roast turkey the only ham
that's comparable is a *fresh* ham. No cured/preserved ham compares to the
oppulent decadant succulence of a roasted fresh ham, and a lot more healthful
as it contains no preservatives.... get a huge one... bet yoose can't stop
eating.


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

"Kswck" > wrote in :

>
> "Wayne Boatwright" > wrote in message
> ...
>> "Kswck" > wrote in
>> :
>>
>>> Smithfield is a brand name. They are generally of a better quality
>>> than store-brands. There is no difference in prepping.
>>
>> You are totally wrong on both counts and obviously no absolutely
>> nothing about Smithfield hams.
>>
> Smithfield is a brand name. For hams, ribs, pork roast, etc.

There's no helping the clueless. Smithfield may be a brand name where you
live, but to qualify as a true Smithfield ham it must meet stringent
criteria...

"In order to be labeled a Smithfield, the ham must be cured in the
described manner within the city of Smithfield, VA."

Let it go!

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

"Kswck" > wrote in :

>
> "Wayne Boatwright" > wrote in message
> ...
>> "Kswck" > wrote in
>> :
>>
>>> Smithfield is a brand name. They are generally of a better quality
>>> than store-brands. There is no difference in prepping.
>>
>> You are totally wrong on both counts and obviously no absolutely
>> nothing about Smithfield hams.
>>
> Smithfield is a brand name. For hams, ribs, pork roast, etc.

There's no helping the clueless. Smithfield may be a brand name where you
live, but to qualify as a true Smithfield ham it must meet stringent
criteria...

"In order to be labeled a Smithfield, the ham must be cured in the
described manner within the city of Smithfield, VA."

Let it go!

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

"Wayne Boatwright" > wrote in message
...
> "texpat" > wrote in news:N7ixd.14270$F25.2749@okepread07:
>
> > I'm toying with fixing a ham for Christmas, instead of turkey. I'm
> > turkeyed out.
> >
> > I'm seeing some hams in the store, labeled "Smithfield", but under some
> > other brand name. Is Smithfield a brand, or a type of ham?
> >
> > Questions:
> > 1. In your opinion, would the hams labeled "Smithfield" be a good
> > choice? 2. Is the preparation any different than any other ham, i.e.,
> > stick it in the oven at 325 for 30-40 min./lb?
>
> If you've not eaten Smithfield Ham before, you might want to taste it
> before deciding. It is delicious, but not for the uninitiated. It has a
> distinctive and very salty flavor. It's a real treat served in very thin
> slices in very small quantites. Good choices are for appetizers and
> seasonings. I would never consider serving it in thicker slices for
> dinner.
>
> Instead, you might want to consider a dry-cured country ham, which is
> perhaps somewhere between a Smithfield and the hams most people are
> familiar with. Dry-cured hams are generally soaked overnight, simmered
for
> several hours. The skin is then removed, the fat scored, seasoned,
glazed,
> and then baked.
>

I thought Smithfield hams *are* dry-cured country hams from a specific part
of the state. Is there something special/different about them? In any case,
I would not recommend that anyone do a country ham for the first time for
guests. Even when it's a good quality ham correctly prepared it is an
acquired taste. Much better IMO to get a high quality city ham.


--
Peter Aitken

Remove the crap from my email address before using.

On Sun, 19 Dec 2004 16:47:37 GMT, Wayne Boatwright > wrote:

>If you've not eaten Smithfield Ham before, you might want to taste it
>before deciding. It is delicious, but not for the uninitiated. It has a
>distinctive and very salty flavor. It's a real treat served in very thin
>slices in very small quantites. Good choices are for appetizers and
>seasonings. I would never consider serving it in thicker slices for
>dinner.

I think that it tastes a lot like prosciutto with *lots* of salt in it.

Carol
--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_

On Sun, 19 Dec 2004 16:47:37 GMT, Wayne Boatwright > wrote:

>If you've not eaten Smithfield Ham before, you might want to taste it
>before deciding. It is delicious, but not for the uninitiated. It has a
>distinctive and very salty flavor. It's a real treat served in very thin
>slices in very small quantites. Good choices are for appetizers and
>seasonings. I would never consider serving it in thicker slices for
>dinner.

I think that it tastes a lot like prosciutto with *lots* of salt in it.

Carol
--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_

Peter Aitken wrote:

> I thought Smithfield hams *are* dry-cured country hams from a specific part
> of the state. Is there something special/different about them? In any case,
> I would not recommend that anyone do a country ham for the first time for
> guests. Even when it's a good quality ham correctly prepared it is an
> acquired taste. Much better IMO to get a high quality city ham.

You're correct. They are dry cured.
Alton Brown did a nice show on country/city hams
last year which I see will be repeated on FoodTV.
I did the city ham and we enjoyed it very much.
Here is the link:
http://www.foodnetwork.com/food/show..._17457,00.html

Goomba

Damsel in dis Dress > wrote in
:

> On Sun, 19 Dec 2004 16:47:37 GMT, Wayne Boatwright > wrote:
>
>>If you've not eaten Smithfield Ham before, you might want to taste it
>>before deciding. It is delicious, but not for the uninitiated. It has a
>>distinctive and very salty flavor. It's a real treat served in very thin
>>slices in very small quantites. Good choices are for appetizers and
>>seasonings. I would never consider serving it in thicker slices for
>>dinner.
>
> I think that it tastes a lot like prosciutto with *lots* of salt in it.
>
> Carol

You're absolutely right, it does.

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

Damsel in dis Dress > wrote in
:

> On Sun, 19 Dec 2004 16:47:37 GMT, Wayne Boatwright > wrote:
>
>>If you've not eaten Smithfield Ham before, you might want to taste it
>>before deciding. It is delicious, but not for the uninitiated. It has a
>>distinctive and very salty flavor. It's a real treat served in very thin
>>slices in very small quantites. Good choices are for appetizers and
>>seasonings. I would never consider serving it in thicker slices for
>>dinner.
>
> I think that it tastes a lot like prosciutto with *lots* of salt in it.
>
> Carol

You're absolutely right, it does.

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

"Peter Aitken" > wrote in
:

> "Wayne Boatwright" > wrote in message
> ...
>> "texpat" > wrote in
>> news:N7ixd.14270$F25.2749@okepread07:
>>
>> > I'm toying with fixing a ham for Christmas, instead of turkey. I'm
>> > turkeyed out.
>> >
>> > I'm seeing some hams in the store, labeled "Smithfield", but under
>> > some other brand name. Is Smithfield a brand, or a type of ham?
>> >
>> > Questions:
>> > 1. In your opinion, would the hams labeled "Smithfield" be a good
>> > choice? 2. Is the preparation any different than any other ham, i.e.,
>> > stick it in the oven at 325 for 30-40 min./lb?
>>
>> If you've not eaten Smithfield Ham before, you might want to taste it
>> before deciding. It is delicious, but not for the uninitiated. It has
>> a distinctive and very salty flavor. It's a real treat served in very
>> thin slices in very small quantites. Good choices are for appetizers
>> and seasonings. I would never consider serving it in thicker slices
>> for dinner.
>>
>> Instead, you might want to consider a dry-cured country ham, which is
>> perhaps somewhere between a Smithfield and the hams most people are
>> familiar with. Dry-cured hams are generally soaked overnight, simmered
>> for several hours. The skin is then removed, the fat scored, seasoned,
>> glazed, and then baked.
>>
>
> I thought Smithfield hams *are* dry-cured country hams from a specific
> part of the state. Is there something special/different about them? In
> any case, I would not recommend that anyone do a country ham for the
> first time for guests. Even when it's a good quality ham correctly
> prepared it is an acquired taste. Much better IMO to get a high quality
> city ham.

You're correct, but the hogs are fed a very specific diet and the cure,
while it is dry-cured, is somewhat different with a different resultant
moisture content. I know this, but I can't detail the exact method.

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

Dog3 wrote:


>>You're correct. They are dry cured.
>>Alton Brown did a nice show on country/city hams
>>last year which I see will be repeated on FoodTV.
>>I did the city ham and we enjoyed it very much.
>>Here is the link:
>>http://www.foodnetwork.com/food/show...OOD_9956_17457,
>>00.html
>>
>>Goomba
>
>
> Didja' drink the rest of the bourbon? Thanks for the link. I forwarded it
> to mother, not that it'll do any good.
>
> Michael

Hmmm.. I probably do have that same bottle of
bourbon still in the pantry. I don't drink a lot.
Really. LOL I like wine with meals at times but
go months and months without even touching it. Of
course it's always best enjoyed with friends,
isn't it?
Goomba

Dog3 wrote:


>>You're correct. They are dry cured.
>>Alton Brown did a nice show on country/city hams
>>last year which I see will be repeated on FoodTV.
>>I did the city ham and we enjoyed it very much.
>>Here is the link:
>>http://www.foodnetwork.com/food/show...OOD_9956_17457,
>>00.html
>>
>>Goomba
>
>
> Didja' drink the rest of the bourbon? Thanks for the link. I forwarded it
> to mother, not that it'll do any good.
>
> Michael

Hmmm.. I probably do have that same bottle of
bourbon still in the pantry. I don't drink a lot.
Really. LOL I like wine with meals at times but
go months and months without even touching it. Of
course it's always best enjoyed with friends,
isn't it?
Goomba

Goomba38 wrote:

> Hmmm.. I probably do have that same bottle of
> bourbon still in the pantry. I don't drink a lot.
> Really. LOL I like wine with meals at times but
> go months and months without even touching it. Of
> course it's always best enjoyed with friends,
> isn't it?

But ... won't they want to share? Tell them, just
watch.

nancy

Goomba38 wrote:

> Hmmm.. I probably do have that same bottle of
> bourbon still in the pantry. I don't drink a lot.
> Really. LOL I like wine with meals at times but
> go months and months without even touching it. Of
> course it's always best enjoyed with friends,
> isn't it?

But ... won't they want to share? Tell them, just
watch.

nancy

texpat wrote:

> I'm toying with fixing a ham for Christmas, instead of turkey. I'm turkeyed
> out.
>
> I'm seeing some hams in the store, labeled "Smithfield", but under some
> other brand name. Is Smithfield a brand, or a type of ham?
>
> Questions:
> 1. In your opinion, would the hams labeled "Smithfield" be a good choice?
> 2. Is the preparation any different than any other ham, i.e., stick it in
> the oven at 325 for 30-40 min./lb?

Smithfield hams, the real ones, are good - international class hams.
They can be favorably compared with Schwartzwalder hams, prosciutto or
jambons de pays. They're cured and salty. True Smithfield hams are
made in the city of Smithfield, Virginia and nowhere else. They have
stringent criteria for the production of the hams.

They can't be prepared like water-cured hams. Too salty. They'll have
preparation methods on the packages.

I'd suggest a Turner ham which is also dry-cured (but to include a
goodly amount of sugar for both flavor intensification and keeping the
meat softer), but nowhere near as salty, and which cooks to a luscious
moistness. They're made near where I live and I used them in my
restaurants. I've given them as gifts over the years and generally buy
a few each year for myself. I usually get the boneless one. 100%
yield, no messing around trying to slice it around the bone, portions
easily. <http://www.turnerhams.com/>

Standard disclaimer: not connected in any way, just satisfied customer.

Pastorio

texpat wrote:

> I'm toying with fixing a ham for Christmas, instead of turkey. I'm turkeyed
> out.
>
> I'm seeing some hams in the store, labeled "Smithfield", but under some
> other brand name. Is Smithfield a brand, or a type of ham?
>
> Questions:
> 1. In your opinion, would the hams labeled "Smithfield" be a good choice?
> 2. Is the preparation any different than any other ham, i.e., stick it in
> the oven at 325 for 30-40 min./lb?

Smithfield hams, the real ones, are good - international class hams.
They can be favorably compared with Schwartzwalder hams, prosciutto or
jambons de pays. They're cured and salty. True Smithfield hams are
made in the city of Smithfield, Virginia and nowhere else. They have
stringent criteria for the production of the hams.

They can't be prepared like water-cured hams. Too salty. They'll have
preparation methods on the packages.

I'd suggest a Turner ham which is also dry-cured (but to include a
goodly amount of sugar for both flavor intensification and keeping the
meat softer), but nowhere near as salty, and which cooks to a luscious
moistness. They're made near where I live and I used them in my
restaurants. I've given them as gifts over the years and generally buy
a few each year for myself. I usually get the boneless one. 100%
yield, no messing around trying to slice it around the bone, portions
easily. <http://www.turnerhams.com/>

Standard disclaimer: not connected in any way, just satisfied customer.

Pastorio

In article >, Dog3
> wrote: We were playing cards and I
> noticed the ham scooting down the table. Cat Maggie was trying to drag it
> to the floor. Actually, she was trying to steal it.
>
> Michael

Speaking of cats, how's your dog Missy?
--
-Barb, <www.jamlady.eboard.com> Updated 11-29-04; Sam I Am!
birthday telling; Thanksgiving 2004; Fanfare, Maestro, please.
"Are we going to measure or are we going to cook?" -Food writer
Mimi Sheraton

"Wayne Boatwright" > wrote in message
...
> "Kswck" > wrote in :
>
>>
>> "Wayne Boatwright" > wrote in message
>> ...
>>> "Kswck" > wrote in
>>> :
>>>
>>>> Smithfield is a brand name. They are generally of a better quality
>>>> than store-brands. There is no difference in prepping.
>>>
>>> You are totally wrong on both counts and obviously no absolutely
>>> nothing about Smithfield hams.
>>>
>> Smithfield is a brand name. For hams, ribs, pork roast, etc.
>
> There's no helping the clueless. Smithfield may be a brand name where you
> live, but to qualify as a true Smithfield ham it must meet stringent
> criteria...
>

It IS a brand name where I live. Therefore I reiterrate-it is a brand name.

That's what I just love about this newsgroup-it's SO hostile.

"Wayne Boatwright" > wrote in message
...
> "Kswck" > wrote in :
>
>>
>> "Wayne Boatwright" > wrote in message
>> ...
>>> "Kswck" > wrote in
>>> :
>>>
>>>> Smithfield is a brand name. They are generally of a better quality
>>>> than store-brands. There is no difference in prepping.
>>>
>>> You are totally wrong on both counts and obviously no absolutely
>>> nothing about Smithfield hams.
>>>
>> Smithfield is a brand name. For hams, ribs, pork roast, etc.
>
> There's no helping the clueless. Smithfield may be a brand name where you
> live, but to qualify as a true Smithfield ham it must meet stringent
> criteria...
>

It IS a brand name where I live. Therefore I reiterrate-it is a brand name.

That's what I just love about this newsgroup-it's SO hostile.

"Kswck" > wrote in :

>
> "Wayne Boatwright" > wrote in message
> ...
>> "Kswck" > wrote in
>> :
>>
>>>
>>> "Wayne Boatwright" > wrote in message
>>> ...
>>>> "Kswck" > wrote in
>>>> :
>>>>
>>>>> Smithfield is a brand name. They are generally of a better quality
>>>>> than store-brands. There is no difference in prepping.
>>>>
>>>> You are totally wrong on both counts and obviously no absolutely
>>>> nothing about Smithfield hams.
>>>>
>>> Smithfield is a brand name. For hams, ribs, pork roast, etc.
>>
>> There's no helping the clueless. Smithfield may be a brand name where
>> you live, but to qualify as a true Smithfield ham it must meet
>> stringent criteria...
>>
>
> It IS a brand name where I live. Therefore I reiterrate-it is a brand
> name.

The point being that regardless if there is a brand by the name of
Smithfield, hams sold under that brand are not necessarily true "Smithfield
Hams" unless they are produced in Smithfield, VA, under specified conditions.

The OP was not inquiring about Smithfield as a brand, but as a type of ham.
There is a world of difference.

> That's what I just love about this newsgroup-it's SO hostile.

Glad you love it!

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

"Kswck" > wrote in :

>
> "Wayne Boatwright" > wrote in message
> ...
>> "Kswck" > wrote in
>> :
>>
>>>
>>> "Wayne Boatwright" > wrote in message
>>> ...
>>>> "Kswck" > wrote in
>>>> :
>>>>
>>>>> Smithfield is a brand name. They are generally of a better quality
>>>>> than store-brands. There is no difference in prepping.
>>>>
>>>> You are totally wrong on both counts and obviously no absolutely
>>>> nothing about Smithfield hams.
>>>>
>>> Smithfield is a brand name. For hams, ribs, pork roast, etc.
>>
>> There's no helping the clueless. Smithfield may be a brand name where
>> you live, but to qualify as a true Smithfield ham it must meet
>> stringent criteria...
>>
>
> It IS a brand name where I live. Therefore I reiterrate-it is a brand
> name.

The point being that regardless if there is a brand by the name of
Smithfield, hams sold under that brand are not necessarily true "Smithfield
Hams" unless they are produced in Smithfield, VA, under specified conditions.

The OP was not inquiring about Smithfield as a brand, but as a type of ham.
There is a world of difference.

> That's what I just love about this newsgroup-it's SO hostile.

Glad you love it!

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

"Kswck" > wrote in message
...
>
> "Wayne Boatwright" > wrote in message
> ...
> > "Kswck" > wrote in
:
> >
> >>
> >> "Wayne Boatwright" > wrote in message
> >> ...
> >>> "Kswck" > wrote in
> >>> :
> >>>
> >>>> Smithfield is a brand name. They are generally of a better quality
> >>>> than store-brands. There is no difference in prepping.
> >>>
> >>> You are totally wrong on both counts and obviously no absolutely
> >>> nothing about Smithfield hams.
> >>>
> >> Smithfield is a brand name. For hams, ribs, pork roast, etc.
> >
> > There's no helping the clueless. Smithfield may be a brand name where
you
> > live, but to qualify as a true Smithfield ham it must meet stringent
> > criteria...
> >
>
> It IS a brand name where I live. Therefore I reiterrate-it is a brand
name.
>

It's both a brand name and a type of ham. As a brand name it's a line of all
sorts of pork products including fresh pork that is injected and sprayed
with chemicals, totally gross but it's what my Harris-Teeter is carrying
these days so I have to go elsewhere for pork.


--
Peter Aitken

Remove the crap from my email address before using.

Peter, I grew up on country hams. It's just been a long time.

Pat
Who turned 65 this year
>>
>
> I thought Smithfield hams *are* dry-cured country hams from a specific
> part
> of the state. Is there something special/different about them? In any
> case,
> I would not recommend that anyone do a country ham for the first time for
> guests. Even when it's a good quality ham correctly prepared it is an
> acquired taste. Much better IMO to get a high quality city ham.
>
>
> --
> Peter Aitken
>
> Remove the crap from my email address before using.
>
>