Cook's Spiral Sliced Ham - rip off -yea/nay?
brooklyn1
10.02 lbs... cost $17.94. It's in the oven now, according to directions
275ºF for 2 1/2 hours.
Okay, here's my thoughts... this ham has included in its outer wrapping (a
mesh netting) a package of glaze, consists of mostly water, sugar, a bit of
oil, and like 10 things only a chemist can explain... essentially it's sugar
syrup (mostly water), and says to keep refrigerated (doesn't indicate how
long for safe use). In the past Cook's ham glaze consisted of a packet of
ordinary brown granulated sugar with some dehy maple granuales and some
anticaking stuff (weighs like 3 ozs - have a packet I just weighed). This
packet of glaze weighs 1/2 pound (I weighed it because it's not marked),
which means since it was weighed with the ham for pricing this glaze cost me
90¢, same price as a half pound of ham. Now I realize it's no fortune but
millions of Cook's hams are sold so those 90¢s add up quickly to a lotta ham
gelt. I don't use the glaze on ham, never did, but at least with the
granulated type that needed no refrigeration I could save it and use it for
other purposes, typically in my case glazed Spam, but I've used it for baked
goods too, makes nice topping for quick breads, sticky buns, even pineapple
upsided down cake, has as many uses as ordinary brown sugar. Anyway after
putting the ham in the oven and putting the package of glaze in the fridge I
got to thinking, I have no use for that glaze in the immediate future and
since it appears it has a rather short shelf life, I'm thinking that Cook's
ripped me off for 90¢... costs 4 times more than Aunt Jemima syrup - just
checked my 24 oz bottle - and AJ is essentially a pure sugar product, I'll
probably just toss that chemicals laden packet. Multiplied by just one
million hams comes to $900,000 (I'm sure they sell many millions more). And
of course the retailer shares in this bohamza. The consumer is always the
one to get shafted, and in this economy it's the royal shaft (Cook's must be
hurtin'). I feel this is a slick/smarmy way to cheat the public, they
should sell their liquid glaze seperately, or at least return to the
granulated, even that should not be sold at ham prices, I'm sure if you
asked Cook's they'll say they allocated for the of glaze by selling hams for
a few cent's less a pound, which of course we all know is BS. I don't mind
paying for stuff, what I resent is how they think they're pulling the wool
(in this case plastic net) over my eyes. How say yoose?
I don't like that plastic netting either, it pollutes, but much more
important it creates a life threatening danger to critters... I always cut
it into small bits, I do that with all plastic wrap.
Ed Pawlowski
"brooklyn1" <grave...@verizon.net> wrote in message
news:2n1El.229$b11...@nwrddc02.gnilink.net...
> Yesterday I bought a Cook's Spiral Sliced Ham. It cost $1.79/lb, weighed
> 10.02 lbs... cost $17.94. It's in the oven now, according to directions
> 275ºF for 2 1/2 hours.
>
> Okay, here's my thoughts... this ham has included in its outer wrapping (a
> mesh netting) a package of glaze, consists of mostly water, sugar, a bit
> of oil, and like 10 things only a chemist can explain... essentially it's
> sugar syrup (mostly water), and says to keep refrigerated (doesn't
> they sell many millions more). And of course the retailer shares in this
> bohamza. The consumer is always the one to get shafted, and in this
> economy it's the royal shaft (Cook's must be hurtin'). I feel this is a
> slick/smarmy way to cheat the public, they should sell their liquid glaze
> seperately, or at least return to the granulated, even that should not be
> sold at ham prices, I'm sure if you asked Cook's they'll say they
> allocated for the of glaze by selling hams for a few cent's less a pound,
> which of course we all know is BS. I don't mind paying for stuff, what I
> resent is how they think they're pulling the wool (in this case plastic
> net) over my eyes. How say yoose?
Cooks may or may not weigh before adding the glaze. The retailer certainly
weight the entire package though and he is getting the benefit. I wonder
how you'd do if you asked the meat counter to remove the packet and re-weigh
the ham. Do the say "fee glaze" on the label? On the web site is says
included so legally, they can sell it at any price
Cook’s Spiral Sliced, Bone-In Hams are an established holiday tradition and
have become increasingly popular for year-round entertaining and everyday
meals. Cook’s dedication to the use of natural ingredients in the curing
process and authentic, old-world, hickory-wood smoking helps create a flavor
that is unrivaled. The convenient Cook’s signature, ready-to-use liquid
glaze and dipping sauce is included with every Spiral Sliced Ham.
Andy
You really need to practice breaking up your run-on paragraphs. It would
probably make your posts more interesting to read.
Andy
--
Eat first, talk later.
pavane
"Andy" <a@b.c> wrote in message news:Xns9BEA66...@216.196.97.131...
No it wouldn't.
pavane
Giusi
"pavane" ha scritto nel messaggio
>
> "Andy" <a@b.c> wrote in message > | brooklyn1 said...
> |
> | > Yesterday I bought a Cook's Spiral Sliced Ham. It cost $1.79/lb,
> |
> | probably make your posts more interesting to read.
>
> No it wouldn't.
>
> pavane
Correct. Plus, it seems strange to me for someone to pay $1.79 a pound for
meat to provide which an animal had first to be reared, then slaughtered and
then be cured and claim he was ripped off because the package was by his
estimate 90 cents short on animal.
The only meat I can get for that price is chicken backs.
Andy
>
> "Andy" <a@b.c> wrote in message news:Xns9BEA66...@216.196.97.131...
>| probably make your posts more interesting to read.
>
> No it wouldn't.
>
> pavane
pavane,
There's a name I've not seen in quite some time!
[waving!]
David Harmon
<grave...@verizon.net> wrote,
>Okay, here's my thoughts... this ham has included in its outer wrapping (a
>mesh netting) a package of glaze, consists of mostly water, sugar, a bit of
>oil, and like 10 things only a chemist can explain... essentially it's sugar
>syrup (mostly water),
Complete and utter rip-off. Even worse than the dry ones. As I was
bitching about in another thread recently.
If anybody wanted that junk, you would see it on the shelf by itself.
I've never seen that. I don't think anybody I know would actually use
it, anyway.
Dale P
> 10.02 lbs... cost $17.94. It's in the oven now, according to directions
> 275ºF for 2 1/2 hours.
>
> Okay, here's my thoughts... this ham has included in its outer wrapping (a
> mesh netting) a package of glaze, consists of mostly water, sugar, a bit
> of oil, and like 10 things only a chemist can explain... essentially it's
> sugar syrup (mostly water), and says to keep refrigerated (doesn't
> indicate how long for safe use). In the past Cook's ham glaze consisted
> of a packet of ordinary brown granulated sugar with some dehy maple
> granuales and some anticaking stuff (weighs like 3 ozs - have a packet I
> just weighed). This packet of glaze weighs 1/2 pound (I weighed it
> because it's not marked), which means since it was weighed with the ham
> for pricing this glaze cost me 90¢, same price as a half pound of ham.
> Now I realize it's no fortune but millions of Cook's hams are sold so
> those 90¢s add up quickly to a lotta ham gelt. I don't use the glaze on
> ham, never did, but at least with the granulated type that needed no
> refrigeration I could save it and use it for other purposes, typically in
> my case glazed Spam, but I've used it for baked goods too, makes nice
> topping for quick breads, sticky buns, even pineapple upsided down cake,
> has as many uses as ordinary brown sugar.
I bought my Cooks ham on Wednesday ($1.49 per pound), and I was a little
disappointed in the fact that it had more fat on it than any other Cooks I
have bought in the past. I have never used the glaze package on the ham as
we do not like it that sweet. I did put a little of the glaze on some
carrots, and it was great. Then tossed the rest of the glaze. I do wish the
glaze was not a required purchase with the ham. Most of my ham is in the
freezer, as there is just two of us and we go to family on Easter. The ham
has a great texture and taste. Cooks has been acquired by Smithfield, so I
think the changes are not going to be for the good.
Dale P
cybercat
"Dale P" <da...@yahoo.com> wrote
>
> I bought my Cooks ham on Wednesday ($1.49 per pound), and I was a little
> disappointed in the fact that it had more fat on it than any other Cooks I
> have bought in the past. I have never used the glaze package on the ham
> as we do not like it that sweet. I did put a little of the glaze on some
> carrots, and it was great. Then tossed the rest of the glaze. I do wish
> the glaze was not a required purchase with the ham. Most of my ham is in
> the freezer, as there is just two of us and we go to family on Easter.
> The ham has a great texture and taste. Cooks has been acquired by
> Smithfield, so I think the changes are not going to be for the good.
>
Gwaltney butt portion hams are wonderful, and the best looking ones wind up
being the 30% less fat, lower salt ones. (I bought one for the second time
last week not noticing the lower fat and salt on the label. Wrapped it in
foil, baked 20 minutes a pound at 325, and it was wonderful. Glazes are
unnecessary, to me. And spiral cut hams dry out faster in my experience.
cybercat
"Giusi" <deco...@gmail.com> wrote
> Correct. Plus, it seems strange to me for someone to pay $1.79 a pound
> for meat to provide which an animal had first to be reared, then
> slaughtered and then be cured and claim he was ripped off because the
> package was by his estimate 90 cents short on animal.
>
> The only meat I can get for that price is chicken backs.
>
Wow. I would hate that. I paid 99 cents a pound for a ham butt portion last
week, it was wonderful. I was reading up on the nutrient content in this
kind of ham and it is not as fatty as I thought it would be. The salt and
nitrites are still a concern, but it is a fairly lean cut.
elaich
> You really need to practice breaking up your run-on paragraphs. It would
> probably make your posts more interesting to read.
You really need to practice snipping, rather than quoting the entire thing
to add a short comment at the bottom. It would probably make your posts
more interesting to read.
Andy
elaich,
Touché. ;)
I did that on purpose. To drive home a point.
Aside from poor readability (tiring the reader), smaller concise paragraphs
make it easier to pick and choose more easily what you want to quote,
should you wish to, in the form of a reply. Imho.
Best,
elli...@webtv.net
"Ham gelt"....isn't that a bit incongruous? It gave me a good laugh!
Peace,
Ellie
sf
>The ham
>has a great texture and taste. Cooks has been acquired by Smithfield, so I
>think the changes are not going to be for the good.
That's an interesting comment. I would think "Smithfield" and think
that's good... but you don't seem to think so. Why?
--
I love cooking with wine.
Sometimes I even put it in the food.
Lynn from Fargo Ografmorffig
The glaze/rub is for those folks who can't cook. They only "assemble"
stuff according to package directions. Cooks makes wonderful hams,
but i think people who buy spiral sliced hams that they are going to
"bake" are silly. All that does is dry out the poor ham. Of course
for the "assemblers" the glaze packet for spiral sliced hams needs to
be liquid. You can glaze a ham with anything from pineapple salsa to
Coke.
Lynn in Fargo
Envying your $1.79 lb buy!
Lin
> That's an interesting comment. I would think "Smithfield" and think
> that's good... but you don't seem to think so. Why?
I guess we'll find out. I splurged on a Smithfield yesterday -- the one
with Paula Deen's mug on the blue foil wrapper. $3.47/lb on sale. At
least the Smithfield doesn't seem to be as loaded up with the
injectables the less costly hams have.
I'll let y'all know how it turns out. If it's that good, I might wait
till they mark the ham prices down after Easter and pick up a couple
more, or at least some of the currently cheaper butt portions. Those are
always great in beans or for ham steaks.
I've got Brussels sprouts and asparagus to use (is that too much green?)
and will be making a macaroni and cheese instead of my traditional
potato salad. I must make deviled eggs, too!
--Lin (coloring eggs with our guests tonight)
Jean B.
> On Sat, 11 Apr 2009 11:01:32 -0600, "Dale P" <da...@yahoo.com> wrote:
>
>> The ham
>> has a great texture and taste. Cooks has been acquired by Smithfield, so I
>> think the changes are not going to be for the good.
>
> That's an interesting comment. I would think "Smithfield" and think
> that's good... but you don't seem to think so. Why?
>
--
Jean B.
Dan Abel
sf <s...@geemail.com> wrote:
> On Sat, 11 Apr 2009 11:01:32 -0600, "Dale P" <da...@yahoo.com> wrote:
>
> >The ham
> >has a great texture and taste. Cooks has been acquired by Smithfield, so I
> >think the changes are not going to be for the good.
>
> That's an interesting comment. I would think "Smithfield" and think
> that's good... but you don't seem to think so. Why?
It's been going on for decades, but the latest iteration is:
"famous name" + "bought out" = "lowest bidder from China"
--
Dan Abel
Petaluma, California USA
da...@sonic.net
"[Don't] assume that someone is "broken" just because they behave in ways
you don't like or don't understand." --Miche
Melba's Jammin'
<587a1afd-b7de-4338...@f25g2000vbf.googlegroups.com>,
Lynn from Fargo Ografmorffig <lynn...@i29.net> wrote:
>
> The glaze/rub is for those folks who can't cook. They only "assemble"
> stuff according to package directions. Cooks makes wonderful hams,
> but i think people who buy spiral sliced hams that they are going to
> "bake" are silly. All that does is dry out the poor ham.
> Lynn in Fargo
> Envying your $1.79 lb buy!
I agree about drying out the ham. I've always thought the Cook's ham
was tasty and not too salty. I'll never buy another spiral-cut one,
though.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - good news 4-6-2009
"What you say about someone else says more
about you than it does about the other person."
sf
wrote:
>I've got Brussels sprouts and asparagus to use (is that too much green?)
Not as far as I'm concerned, I just happen to be making both of those
too. We already had some sprouts in the refrigerator and Easter lamb
*must* be accompanied by asparagus, so I bought some today.
>and will be making a macaroni and cheese
I adore mac and cheese with pork!
>instead of my traditional potato salad.
I wouldn't turn my nose up at potato salad, but since you decided on
M&C... there's no turning back now.
>I must make deviled eggs, too!
Oh, you just reminded me! Thanks.
:)
Omelet
> On Sat, 11 Apr 2009 11:01:32 -0600, "Dale P" <da...@yahoo.com> wrote:
>
> >The ham
> >has a great texture and taste. Cooks has been acquired by Smithfield, so I
> >think the changes are not going to be for the good.
>
> That's an interesting comment. I would think "Smithfield" and think
> that's good... but you don't seem to think so. Why?
Smthfields are $.99 per lb. this week at our local Grocery store.
I really need to pick up a couple of them at that price while they are
still on sale. One for me and one for Sis'. :-)
I'll have mine sliced there (they will slice it up for free for me) so I
can freeze it in portions since there are just the two of us.
At least dad is finally eating solid food again! I really thought I was
going to lose him there for awhile.
--
Peace! Om
Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.
Omelet
<587a1afd-b7de-4338...@f25g2000vbf.googlegroups.com>,
Lynn from Fargo Ografmorffig <lynn...@i29.net> wrote:
> > I don't like that plastic netting either, it pollutes, but much more
> > important it creates a life threatening danger to critters... I always cut
> > it into small bits, I do that with all plastic wrap.
>
> The glaze/rub is for those folks who can't cook. They only "assemble"
> stuff according to package directions. Cooks makes wonderful hams,
> but i think people who buy spiral sliced hams that they are going to
> "bake" are silly. All that does is dry out the poor ham. Of course
> for the "assemblers" the glaze packet for spiral sliced hams needs to
> be liquid. You can glaze a ham with anything from pineapple salsa to
> Coke.
> Lynn in Fargo
> Envying your $1.79 lb buy!
They are on sale here locally for that price too, but I still won't buy
one as they DO tend to dry out. I'll get the Smithfields that are
currently on sale for $.99.
Omelet
Lin <grafixb...@yahoo.com> wrote:
There is _never_ such a thing as too much green. <g>
I'm planning on making more onion skin dyed eggs to give away at my
doc's office. :-) I'm taking pics this year too.
Wayne Boatwright
I colored enough eggs in order to make deviled eggs tommorow and for egg
salad sandwiches for early in the week. Meantime, David made a couple of
Easter platters with the colored eggs, chocolate eggs, and jelly beans, all
nestled down in "grass". :-)
--
Wayne Boatwright
------------------------------------------------------------------------
Rice is born in water and must die in wine. ~Italian Proverb
Dale P
news:8hm1u4hl32g6217vj...@4ax.com...
I had never heard of Smithfield hams until Paula Deen put her name on some
of them. They were $.99 and the only place I found them the first year was
K Mart. I did not care for it. I have a package of Smithfield bacon in the
fridge right now, and it is about the worst bacon I have ever had. It was
the brand on sale and I thought I would give it a try. Never again.
It is interesting that many do not like the idea of a spiral sliced ham. I
agree that it should not be heated as it will only dry out. They are great
for a party as you can serve at room temperature and people can easily serve
themselves. I buy them because they are so easy to break down to put into
the freezer. Just two of us, and I like to pack it onto portions that will
work for us and I can defrost what we need. We really don't eat just ham,
but like soups, casseroles, omelets and so on with ham.
We go to a wonderful Easter Sunday buffet. They have a huge table of cold
foods, including shrimp, crab, sushi, salmon, cheeses, deviled eggs, fruit,
and salad. I fill up at that table, skip the omelets and other hot foods
except for one slice of prime rib. On to the dessert bar after that. It is
a great meal, and a great family time together. Plus ex-step father-in-law
pays for it!!!
Later,
DP
cybercat
"Dale P" <da...@yahoo.com> wrote
>
> It is interesting that many do not like the idea of a spiral sliced ham.
I used them for years. I prefer regular, unsliced, unglazed butt portion
hams.
brooklyn1
<elli...@webtv.net> wrote
>
> "Ham gelt"....isn't that a bit incongruous? It gave me a good laugh!
>
> Peace,
>
> Ellie
>
Nancy Young
> At least dad is finally eating solid food again! I really thought I
> was going to lose him there for awhile.
Hey, that's nice to hear, Om.
nancy
brooklyn1
"Omelet" wrote:
> Lynn from Fargo wrote:
>
>> > I don't like that plastic netting either, it pollutes, but much more
>> > important it creates a life threatening danger to critters... I always
>> > cut
>> > it into small bits, I do that with all plastic wrap.
>>
>> The glaze/rub is for those folks who can't cook. They only "assemble"
>> stuff according to package directions. Cooks makes wonderful hams,
>> but i think people who buy spiral sliced hams that they are going to
>> "bake" are silly. All that does is dry out the poor ham. Of course
>> for the "assemblers" the glaze packet for spiral sliced hams needs to
>> be liquid. You can glaze a ham with anything from pineapple salsa to
>> Coke.
>> Lynn in Fargo
>> Envying your $1.79 lb buy!
>
> They are on sale here locally for that price too, but I still won't buy
> one as they DO tend to dry out. I'll get the Smithfields that are
> currently on sale for $.99.
>
>
The trick is in knowing how to cook the spiral cut hams. Place the cut side
down in a pan and cover the ham *lightly* with foil (do not wrap), this is
like placing the ham into a sauna, and then choose a bake time to the low
end of package directions. And I want the ham to exude/sweat water into the
pan, that leaches out a lot of salt, baking ucovered makes the water
evaporate leaving the salt behind and the ham dry. My ham turning out
perfectly delicious, and last minute I decided to try the glaze sauce... not
bad but I won't again, I didn't like it and my cats don't like it either...
good it didn't run to the interior.
I baked it in that black non-stick Farberware pan that the sqwartz hates so,
then I transfered it to my nice glass pan.... didn't want the ham to
reabsorb the brine that accumulated in the pan... had I known dry ham would
be an issue I would have taken a picture of all the brine in that pan, like
about 12 ounces... there wan't much fat, this wasn't a fatty ham.
I think it looks prety good, a nice dark mohogany, I especially admired that
wee bit o' pink peeking out twixt those lips:
http://i43.tinypic.com/13yotjs.jpg
Here I flipped it to the business end, fixed myself a really good sammich:
http://i40.tinypic.com/mjbm68.jpg
A couple months back I bought an unsliced butt half, cost $1.19/lb, but is a
lot more work to serve and contains a whole lot more waste, plenty fat, and
the aitch bone, and lots o' connective gristle, and required about twice as
long cooking time to heat through, I found the exterior quite dry while the
center especially around the bone not properly done... was no bargain. Next
time IF I buy one of those it will be a full ham and I will bone it. before
baking. I much prefer the spiral cut, I truly appreaciate being able to
build a sammiche on the spur with no hassle about carving. And the spiral
sliced always has very little exterior fat, they seem to trim it pretty
close before slapping it on that lathe. In the navy I prepared thousands,
upon thousands upon thousands of hams (the most often served meat), all huge
ones, typically 25-30 lbs each and none spiral sliced... to serve I had to
slice each one entirely by hand, and had to be quick, the line had to move
fast enough to feed the entire crew of some 350 in under 30 minutes.. there
were mess cooks to spoon and ladle the accompaniments but only the duty cook
could slice meat. When I say I know to carve any cut of meat I mean I can
in a drunken stupor, and at flank speed. So I really appreciate having a
spiral sliced ham in my fridge. I'm already looking forward to having ham
tomorow, believe it or not I'm thinking a ham on kosher for passover
matzo... how bad can a ham matzo brie be... gotta remember to pick up some
chrain. And yes, I can hochr a chr lunger good as any Rrrruske . Ask a
Ruske how to say "fish" without moving your lips... chrering > herring. LOL
Ed Pawlowski
"Dale P" <da...@yahoo.com> wrote in message
>
> I had never heard of Smithfield hams until Paula Deen put her name on some
> of them.
Same ham, different porker on the package.
Omelet
"Nancy Young" <rjyn...@comcast.net> wrote:
Thanks Nancy!
Omelet
"brooklyn1" <grave...@verizon.net> wrote:
> The trick is in knowing how to cook the spiral cut hams. Place the cut side
> down in a pan and cover the ham *lightly* with foil (do not wrap), this is
> like placing the ham into a sauna, and then choose a bake time to the low
> end of package directions. And I want the ham to exude/sweat water into the
> pan, that leaches out a lot of salt, baking ucovered makes the water
> evaporate leaving the salt behind and the ham dry. My ham turning out
> perfectly delicious, and last minute I decided to try the glaze sauce... not
> bad but I won't again, I didn't like it and my cats don't like it either...
> good it didn't run to the interior.
So it's more steamed than baked.
>
> I baked it in that black non-stick Farberware pan that the sqwartz hates so,
> then I transfered it to my nice glass pan.... didn't want the ham to
> reabsorb the brine that accumulated in the pan... had I known dry ham would
> be an issue I would have taken a picture of all the brine in that pan, like
> about 12 ounces... there wan't much fat, this wasn't a fatty ham.
>
> I think it looks prety good, a nice dark mohogany, I especially admired that
> wee bit o' pink peeking out twixt those lips:
> http://i43.tinypic.com/13yotjs.jpg
>
> Here I flipped it to the business end, fixed myself a really good sammich:
> http://i40.tinypic.com/mjbm68.jpg
That does look good. :-) I just have the butchers at the store slice
the Smithfield ham into steaks for me, leaving the last 6" of the ham to
use for a pot of beans, lentils or split peas. With just two of us, I
freeze that in portions after rinsing off the bone dust.
They slice it for free.
>
> A couple months back I bought an unsliced butt half, cost $1.19/lb, but is a
> lot more work to serve and contains a whole lot more waste, plenty fat, and
> the aitch bone, and lots o' connective gristle, and required about twice as
> long cooking time to heat through, I found the exterior quite dry while the
> center especially around the bone not properly done... was no bargain. Next
> time IF I buy one of those it will be a full ham and I will bone it. before
> baking. I much prefer the spiral cut, I truly appreaciate being able to
> build a sammiche on the spur with no hassle about carving. And the spiral
> sliced always has very little exterior fat, they seem to trim it pretty
> close before slapping it on that lathe. In the navy I prepared thousands,
> upon thousands upon thousands of hams (the most often served meat), all huge
> ones, typically 25-30 lbs each and none spiral sliced... to serve I had to
> slice each one entirely by hand, and had to be quick, the line had to move
> fast enough to feed the entire crew of some 350 in under 30 minutes..
You did not have it pre-sliced or an electric slicer???
>there
> were mess cooks to spoon and ladle the accompaniments but only the duty cook
> could slice meat. When I say I know to carve any cut of meat I mean I can
> in a drunken stupor, and at flank speed. So I really appreciate having a
> spiral sliced ham in my fridge. I'm already looking forward to having ham
> tomorow, believe it or not I'm thinking a ham on kosher for passover
> matzo... how bad can a ham matzo brie be...
Kosher ham? <g> Right.
> gotta remember to pick up some
> chrain. And yes, I can hochr a chr lunger good as any Rrrruske . Ask a
> Ruske how to say "fish" without moving your lips... chrering > herring. LOL
Ok. ;-)
pure kona
<grave...@verizon.net> wrote:
>
>"Omelet" wrote:
>> Lynn from Fargo wrote:
>>
>
>The trick is in knowing how to cook the spiral cut hams. Place the cut side
>down in a pan and cover the ham *lightly* with foil (do not wrap), this is
>like placing the ham into a sauna, and then choose a bake time to the low
>end of package directions. And I want the ham to exude/sweat water into the
>pan, that leaches out a lot of salt, baking ucovered makes the water
>evaporate leaving the salt behind and the ham dry. My ham turning out
>perfectly delicious, and last minute I decided to try the glaze sauce... not
>bad but I won't again, I didn't like it and my cats don't like it either...
>good it didn't run to the interior.
>
>I baked it in that black non-stick Farberware pan that the sqwartz hates so,
>then I transfered it to my nice glass pan.... didn't want the ham to
>reabsorb the brine that accumulated in the pan... had I known dry ham would
>be an issue I would have taken a picture of all the brine in that pan, like
>about 12 ounces... there wan't much fat, this wasn't a fatty ham.
>
>I think it looks prety good, a nice dark mohogany, I especially admired that
>wee bit o' pink peeking out twixt those lips:
>http://i43.tinypic.com/13yotjs.jpg
>
>Here I flipped it to the business end, fixed myself a really good sammich:
>http://i40.tinypic.com/mjbm68.jpg
Thanks Sheldon. I bought a spiral for a quick and Happy Easter dinner
and will follow your directions. I needed some:).
mahalo,
Cea
brooklyn1
"Omelet" <ompo...@gmail.com> wrote in message
news:ompomelet-D87F8...@news-wc.giganews.com...
> In article <XucEl.372$b11...@nwrddc02.gnilink.net>,
> "brooklyn1" <grave...@verizon.net> wrote:
>
>> The trick is in knowing how to cook the spiral cut hams. Place the cut
>> side
>> down in a pan and cover the ham *lightly* with foil (do not wrap), this
>> is
>> like placing the ham into a sauna, and then choose a bake time to the low
>> end of package directions. And I want the ham to exude/sweat water into
>> the
>> pan, that leaches out a lot of salt, baking ucovered makes the water
>> evaporate leaving the salt behind and the ham dry. My ham turning out
>> perfectly delicious, and last minute I decided to try the glaze sauce...
>> not
>> bad but I won't again, I didn't like it and my cats don't like it
>> either...
>> good it didn't run to the interior.
> So it's more steamed than baked.
I guess you could say so, whatever steamed means... no liquid was added by
me... the trick is to loosely tent the foil so it bakes more than it steams.
>> I baked it in that black non-stick Farberware pan that the sqwartz hates
>> so,
>> then I transfered it to my nice glass pan.... didn't want the ham to
>> reabsorb the brine that accumulated in the pan... had I known dry ham
>> would
>> be an issue I would have taken a picture of all the brine in that pan,
>> like
>> about 12 ounces... there wan't much fat, this wasn't a fatty ham.
>>
>> I think it looks prety good, a nice dark mohogany, I especially admired
>> that
>> wee bit o' pink peeking out twixt those lips:
>> http://i43.tinypic.com/13yotjs.jpg
>>
>> Here I flipped it to the business end, fixed myself a really good
>> sammich:
>> http://i40.tinypic.com/mjbm68.jpg
>
> That does look good. :-) I just have the butchers at the store slice
> the Smithfield ham into steaks for me, leaving the last 6" of the ham to
> use for a pot of beans, lentils or split peas. With just two of us, I
> freeze that in portions after rinsing off the bone dust.
> They slice it for free.
Next time ask if they'll bone it for free. If they'll butterfly it even
better, you can stuff it.
There were small ham steaks for breakfasts. There were canned hams too that
could be machine sliced into steaks. It's really not possible to machine
slice a hot ham without it falling apart into a mess. Once chilled the
slicing machine did fine
Dale P
Dale P
A real southern oinker!! She has gone over the top with her eccentric
southern lady act.
She was better when she first started, and now her name is on everything!!
DaleP
OOPS, I sent a blank message, SORRY
Dale P
news:XucEl.372$b11...@nwrddc02.gnilink.net...
>
>>
>
> The trick is in knowing how to cook the spiral cut hams. Place the cut
> side down in a pan and cover the ham *lightly* with foil (do not wrap),
> this is like placing the ham into a sauna, and then choose a bake time to
> the low end of package directions. And I want the ham to exude/sweat
> water into the pan, that leaches out a lot of salt, baking ucovered makes
> the water evaporate leaving the salt behind and the ham dry. My ham
> turning out perfectly delicious, and last minute I decided to try the
> glaze sauce... not bad but I won't again, I didn't like it and my cats
> don't like it either... good it didn't run to the interior.
>
> I baked it in that black non-stick Farberware pan that the sqwartz hates
> so, then I transfered it to my nice glass pan.... didn't want the ham to
> reabsorb the brine that accumulated in the pan... had I known dry ham
> would be an issue I would have taken a picture of all the brine in that
> pan, like about 12 ounces... there wan't much fat, this wasn't a fatty
> ham.
Good lesson in handoling spiral sliced hams. The only times I have actually
served an intact spiral sliced ham were for large family get togethers or
parties where I wanted people to serve themselves. The spiral is a great
presentation for that, and serves easily. I liker to heat them gently to
only about 100F. I once bought a Honey Baked ham. The ham is good, but the
glaze is way too sweet for our taste. It is the status symbol of hams, but
I did not think it was that much better, and could go without the sweet. As
I have said in other posts, at this stage of our lives most of the ham is
going into the freezer. I do love the holiday sales on hams as we can have
some good food in the future for a good price.
Loved your story about feeding the sailors! It is amazing what we can do
when we have to (being young helps!).
Later,
DP
Omelet
"brooklyn1" <grave...@verizon.net> wrote:
> > They slice it for free.
>
> Next time ask if they'll bone it for free. If they'll butterfly it even
> better, you can stuff it.
Heh! I doubt they'd do that, but it's a thought.
I could do that myself QED. The butchers at both the local stores know
me since I've been shopping there since the stores opened (20+ years)
but I'd be hesitant to ask that. <g>
>
> to serve I had
> >> to
> >> slice each one entirely by hand, and had to be quick, the line had to
> >> move
> >> fast enough to feed the entire crew of some 350 in under 30 minutes..
>
> > You did not have it pre-sliced or an electric slicer???
>
> There were small ham steaks for breakfasts. There were canned hams too that
> could be machine sliced into steaks. It's really not possible to machine
> slice a hot ham without it falling apart into a mess.
Ah, I see. I was just wondering why it was not pre-sliced while cold
then heated in piles. It'd make more sense!
> Once chilled the
> slicing machine did fine
I can understand that.
Jean B.
[snip]
> I baked it in that black non-stick Farberware pan that the sqwartz hates so,
> then I transfered it to my nice glass pan.... didn't want the ham to
> reabsorb the brine that accumulated in the pan... had I known dry ham would
> be an issue I would have taken a picture of all the brine in that pan, like
> about 12 ounces... there wan't much fat, this wasn't a fatty ham.
>
> I think it looks prety good, a nice dark mohogany, I especially admired that
> wee bit o' pink peeking out twixt those lips:
> http://i43.tinypic.com/13yotjs.jpg
That looks beautiful! A nice variant on the pan too.
>
[snip]
--
Jean B.
blake murphy
> On Sat, 11 Apr 2009 11:01:32 -0600, "Dale P" <da...@yahoo.com> wrote:
>
>>The ham
>>has a great texture and taste. Cooks has been acquired by Smithfield, so I
>>think the changes are not going to be for the good.
>
> That's an interesting comment. I would think "Smithfield" and think
> that's good... but you don't seem to think so. Why?
i was wondeering the same thing. smithfield has some pretty good products.
your pal,
blake
Becca
Those were nice photos, Sheldon.
We celebrated yesterday, because our guests had to leave a few minutes
ago. They have a 6 hour drive and they have to be at work in the
morning.
We had a Cook's spiral sliced ham and we enjoyed it (on sale, $1.39 per
pound). Not too salty and there was little fat. We had a few big,
yeast rolls left over from dinner and they made sandwiches out of those
as a snack last night.
Becca
Omelet
Becca <be...@hal-pc.org> wrote:
> We had a Cook's spiral sliced ham and we enjoyed it (on sale, $1.39 per
> pound). Not too salty and there was little fat. We had a few big,
> yeast rolls left over from dinner and they made sandwiches out of those
> as a snack last night.
>
>
> Becca
That's a really good price!
There is nothing like a good ham sandwich with a generous application of
mayo imho.
Adding a bit of cheese and serving it hot is not bad either. ;-d
Gods I miss bread. <sigh>
George
> On Sat, 11 Apr 2009 11:01:32 -0600, "Dale P" <da...@yahoo.com> wrote:
>
>> The ham
>> has a great texture and taste. Cooks has been acquired by Smithfield, so I
>> think the changes are not going to be for the good.
>
> That's an interesting comment. I would think "Smithfield" and think
> that's good... but you don't seem to think so. Why?
>
There are two very different "Smithfields". One is a mega giant packer
that produces products for big box that according to some friends that
are in food production and follow that stuff is owned by the Chinese:
http://www.smithfieldfoods.com/
then there is Smithfield:
George Shirley
leads you to the second URL. Smithfield foods owns Armour, Smithfield,
etc. and Smithfield.com is just the home page for the Paula Deen recipes
and Smithfield hams. What difference is there in the two.
Gregory Morrow
Wayne Boatwright wrote:
> I colored enough eggs in order to make deviled eggs tommorow and for egg
> salad sandwiches for early in the week. Meantime, David made a couple of
> Easter platters with the colored eggs, chocolate eggs, and jelly beans,
all
> nestled down in "grass". :-)
We're practically sure, Lil' Wayne, that the minor - aged males in your nabe
will really dig em', lol...
--
Best
Greg
jmcquown
> In article <8hm1u4hl32g6217vj...@4ax.com>,
> sf <s...@geemail.com> wrote:
>
> I'll have mine sliced there (they will slice it up for free for me) so I
> can freeze it in portions since there are just the two of us.
>
> At least dad is finally eating solid food again! I really thought I was
> going to lose him there for awhile.
> --
> Peace! Om
>
Oh, I'm so happy to hear that! It's a scary feeling. I'm glad he enjoyed
the ham :)
Jill
Gregory Morrow
jmcquown wrote:
I bet you laced your old man's ham with strychnine...
--
Best
Greg
Goomba
>> On Sun, 12 Apr 2009 02:38:47 GMT, "brooklyn1"
>>> I think it looks prety good, a nice dark mohogany, I especially
>>> admired that wee bit o' pink peeking out twixt those lips:
>>> http://i43.tinypic.com/13yotjs.jpg
>>>
>>> Here I flipped it to the business end, fixed myself a really good
>>> sammich:
>>> http://i40.tinypic.com/mjbm68.jpg
Delicious looking ham, but I love the glass baking pan also! Is that a
new pattern of pyrex or corning or something older, Sheldon?
dsi1
Good picture. Good roasting method. I would have never come up with the
idea of roasting the ham cut side down. Reducing the salt would be
desirable. I was fondling a ham at the Safeway, but didn't see your
picture until I got home. I probably would have gotten the ham rather
than a rib roast. That's the breaks...
Dan Abel
blake murphy <blakepm...@verizon.net> wrote:
> i was wondeering the same thing. smithfield has some pretty good products.
I posted something yesterday. After, it just didn't seem right, and
other posts didn't fit in either. I did some checking.
It appears that Smithfield, like Champagne, was a geographical
designation. Champagne seems to be keeping up the battle. I don't know
the exact story for Smithfield. Smithfield is a city in the state of
Virginia in the US. By law, a Smithfield ham came from that city. Now,
Smithfield is the name of a company that is a huge conglomerate.
As always, "let the buyer beware". When you see champagne for US$3 a
bottle, don't expect Champagne from France. When you see Smithfield Ham
for US$2 a pound, don't expect a traditional ham.
--
Dan Abel
Petaluma, California USA
da...@sonic.net
"[Don't] assume that someone is "broken" just because they behave in ways
you don't like or don't understand." --Miche
pure kona
>In article <mmt6b5luv3w8$.1hjehgkh2xepm$.d...@40tude.net>,
> blake murphy <blakepm...@verizon.net> wrote:
>
>
>> i was wondeering the same thing. smithfield has some pretty good products.
>
>I posted something yesterday. After, it just didn't seem right, and
>other posts didn't fit in either. I did some checking.
>
>It appears that Smithfield, like Champagne, was a geographical
>designation. Champagne seems to be keeping up the battle. I don't know
>the exact story for Smithfield. Smithfield is a city in the state of
>Virginia in the US. By law, a Smithfield ham came from that city. Now,
>Smithfield is the name of a company that is a huge conglomerate.
>
>As always, "let the buyer beware". When you see champagne for US$3 a
>bottle, don't expect Champagne from France. When you see Smithfield Ham
>for US$2 a pound, don't expect a traditional ham.
And that fight for geographical origin/ indicators is being fought on
many fronts. Kona Coffee, some kind of Missouri walnuts, French
Roquefort cheeses, etc. are all trying to keep their geographical
origin as the lead indicator. Our Kona Coffee Farmers group belongs
to ORIGIN a French or Swiss organization. Go here if you want to
know about ORIGIN: http://www.origin-gi.com/ Pretty cool group.
It is an extremely tough fight. As for 100% Kona Coffee- we have
rip-off people selling "Kona Blend" (10% Kona), "Kona Style", etc.
They are all out to make a buck off a respected heritage. Always
check the fine print if you are unsure.
Thanks for allowing the rant:).
aloha,
Cea
Dale P
news:grt6k3$v7v$1...@news.motzarella.org...
They are one and the same. Yes the history of Smithfield hams is there, but
now it is a giant conglomerate. Actually they list Mexico and European
companies, but no mention of China. Oh well, I have not been pleased with
the Smithfield name on the pork products I have bought.
DP
Denise in NH
When I picked it up to place in the pan, a big hunk of it fell off.
Then I noticed that only the bottom quarter was 'spiralled". The rest
was just one big hunk of ham, with quite a bit of fat. The area that was
spiral was very uneven, some of the slices were paper thin, others about
a half inch thick. I'm glad we didn't have company, it looked awful.
It was $1.39 a lb at Stop and Shop, with the courtesy card. It tasted
fine, though. I served it with asparagus and fried rice. Not my usual
holiday meal, but it was just me, hubby and 31 year old son. I think
next time, I'll look for something else besides Cook's.
I do use the glaze, but like Sheldon, I don't care for the liquid
package either. I weighed it and it was 6.5 oz. The stuff in the dry
package makes a nice crisp edge to the meat, the liquid just melted off,
leaving very little behind. I cooked it with fresh pineapple rings. All
in all, not a bad meal, but disappointing presentation.
Denise
Omelet
Omelet
dsi1 <ds...@meatblock2000.net> wrote:
> Good picture. Good roasting method. I would have never come up with the
> idea of roasting the ham cut side down. Reducing the salt would be
> desirable. I was fondling a ham at the Safeway, but didn't see your
> picture until I got home. I probably would have gotten the ham rather
> than a rib roast. That's the breaks...
There's always next time. <g>
blake murphy
> In article <mmt6b5luv3w8$.1hjehgkh2xepm$.d...@40tude.net>,
> blake murphy <blakepm...@verizon.net> wrote:
>
>> i was wondeering the same thing. smithfield has some pretty good products.
>
> I posted something yesterday. After, it just didn't seem right, and
> other posts didn't fit in either. I did some checking.
>
> It appears that Smithfield, like Champagne, was a geographical
> designation. Champagne seems to be keeping up the battle. I don't know
> the exact story for Smithfield. Smithfield is a city in the state of
> Virginia in the US. By law, a Smithfield ham came from that city. Now,
> Smithfield is the name of a company that is a huge conglomerate.
>
> As always, "let the buyer beware". When you see champagne for US$3 a
> bottle, don't expect Champagne from France. When you see Smithfield Ham
> for US$2 a pound, don't expect a traditional ham.
well, sure. it's just that i don't think of smithfield when i think of
companies that routinely put out dog food or worse.
your pal,
blake
cybercat
"blake murphy" <blakepm...@verizon.net> wrote in message
news:4ujjbif4mmt$.qvqafe9mhrw7.dlg@40tude.net...
me, a ham is a ham is a ham.
Christine Dabney
wrote:
>>
>You know, I am from this part of the country (most ancestors from VA) and to
>me, a ham is a ham is a ham.
>
I am from that region too, and there are hams, and then there are
HAMSs. The difference from what Alton Brown calls city ham and
country ham.
And a good country ham, of which is true Smithfield ham is the king,
is something fabulous to eat.
Christine
--
http://nightstirrings.blogspot.com
cybercat
"Christine Dabney" <arti...@ix.netcom.com> wrote in message
news:ob17u49q7ouq67ab3...@4ax.com...
> On Mon, 13 Apr 2009 12:13:48 -0400, "cybercat" <cyber...@yahoo.com>
> wrote:
>
>
>>>
>>You know, I am from this part of the country (most ancestors from VA) and
>>to
>>me, a ham is a ham is a ham.
>>
> I am from that region too, and there are hams, and then there are
> HAMSs. The difference from what Alton Brown calls city ham and
> country ham.
>
Are you talking about salt cured and sugar cured? Salt being country ham,
sugar being city?
Christine Dabney
wrote:
>Are you talking about salt cured and sugar cured? Salt being country ham,
>sugar being city?
>
No. A country ham can be either salt or sugar cured. A country ham
is a dry cure ham...and usually smoked as well...with the process
taking quite some time.
A city ham is a ham that is wet cured, the usual supermarket type ham.
Christine
--
http://nightstirrings.blogspot.com
cybercat
> On Mon, 13 Apr 2009 15:01:29 -0400, "cybercat" <cyber...@yahoo.com>
> wrote:
>
>
>>Are you talking about salt cured and sugar cured? Salt being country ham,
>>sugar being city?
>>
>
> No. A country ham can be either salt or sugar cured. A country ham
> is a dry cure ham...and usually smoked as well...with the process
> taking quite some time.
>
> A city ham is a ham that is wet cured, the usual supermarket type ham.
>
I have lived in the south my entire life. Every dry cure ham I have ever had
was dreadfully salty, and what we call "country ham." I have never heard of
a dry sugar cured ham. By definition,l a dry-cured ham has to be loaded with
salt as salt was and is the preservative. Link, maybe?
When I talk about ham, I am talking wet cured or what you call "city ham." I
can't stand country or dry cured ham.
Christine Dabney
wrote:
>I have lived in the south my entire life. Every dry cure ham I have ever had
>was dreadfully salty, and what we call "country ham." I have never heard of
>a dry sugar cured ham. By definition,l a dry-cured ham has to be loaded with
>salt as salt was and is the preservative. Link, maybe?
I grew up in VA myself. And believe it or not, salt is not the only
curing agent. Sugar can be one as well. That is how jams and
jellies are preserved, among other things such as hams.
http://sugarmountainhome.com/livestock/curingmeat.html
http://www.ext.vt.edu/pubs/foods/458-223/458-223.html
>
>When I talk about ham, I am talking wet cured or what you call "city ham." I
>can't stand country or dry cured ham.
That's a shame, cause down in NC where you are, are some of the finest
as well.
It does take skill to cook it right though. I know many folks are
turned off by them, but if they are treated right (and by that I mean
proper preparation through soaking and cooking), they can be
marvelous.
Christine
>
--
http://nightstirrings.blogspot.com
Doug Freyburger
> "Christine Dabney" <artis...@ix.netcom.com> wrote:
> > "cybercat" <cyberpu...@yahoo.com> wrote:
>
> >>Are you talking about salt cured and sugar cured? Salt being country ham,
> >>sugar being city?
>
> > No. A country ham can be either salt or sugar cured. A country ham
> > is a dry cure ham...and usually smoked as well...with the process
> > taking quite some time.
Dry cured meat can be smoked without sugar or salt. It is
possible to find dry smoked hams but it's probably easier
to build your own smokehouse than to find one in most
stores.
> > A city ham is a ham that is wet cured, the usual supermarket type ham.
Did Alton Brown invent this terminology? His show on ham
was the first time I'd ever heard the term "city ham".
> I have lived in the south my entire life. Every dry cure ham I have ever had
> was dreadfully salty, and what we call "country ham." I have never heard of
> a dry sugar cured ham. By definition,l a dry-cured ham has to be loaded with
> salt as salt was and is the preservative. Link, maybe?
The salt of a US country ham is intense enough that I'm
happy with a couple of slices a year.
I knw the principle of sugar curing works the same as salt
curing, but I don't know that I've ever seen a candied hamd
for sale anywhere. I'm not sure I want to try it given that I
am unimpressed with "maple bacon".
> I can't stand country or dry cured ham.
I never expected to encounter anyone who doesn't like
proscuito or black forrest ham. Huh. It's quite a stretch
to me to not like the saltiness of US country ham and
therefore write off the entire class of dry cured hams like
that. Then again that's how I write off cheese that has
mold growing in it - I've got no interest in trying yet
another moldy cheese just because it's got another name.
George Shirley
Here's an example of how to make a true country ham. Smithfield hams, to
be called a Smithfield ham, must be done entirely inside the city limits
of Smithfield, VA. Not to be confused with Smithfield.com.
Dimitri
"brooklyn1" <grave...@verizon.net> wrote in message
news:2n1El.229$b11...@nwrddc02.gnilink.net...
> Yesterday I bought a Cook's Spiral Sliced Ham. It cost $1.79/lb, weighed
> 10.02 lbs... cost $17.94. It's in the oven now, according to directions
> 275ºF for 2 1/2 hours.
<Snip>
Yep a rip off at that price. Normally I don't pay more than a buck a pound
(99 cents).
Don't need the glaze either.
Dimitri
dsi1
The regular ham was $1.19/lb at the Safeway - that's a pretty good
price. I like the spiral cut ham more, however, that was selling for
about twice that. Well that's the breaks. I've never seen spiral ham at
$.99/lb. That would pretty much signify that the end times are upon us...
>
> Don't need the glaze either.
Can I have yours? It's great on ice cream. :-)
>
> Dimitri
Dimitri
"dsi1" <ds...@spamworld.com> wrote in message news:gs06lr$2at$1...@aioe.org...
> Dimitri wrote:
>>
>> "brooklyn1" <grave...@verizon.net> wrote in message
>> news:2n1El.229$b11...@nwrddc02.gnilink.net...
>>> Yesterday I bought a Cook's Spiral Sliced Ham. It cost $1.79/lb,
>>> weighed 10.02 lbs... cost $17.94. It's in the oven now, according to
>>> directions 275ºF for 2 1/2 hours.
>>
>> <Snip>
>>
>> Yep a rip off at that price. Normally I don't pay more than a buck a
>> pound (99 cents).
>
> The regular ham was $1.19/lb at the Safeway - that's a pretty good price.
> I like the spiral cut ham more, however, that was selling for about twice
> that. Well that's the breaks. I've never seen spiral ham at $.99/lb. That
> would pretty much signify that the end times are upon us...
Usually short code - Albertsons and/or Vons/Safeway. Plopping it in the
freezer stops the clock.
Now is the time to look at the Ham inventories if you have freezer space -
the same is true for Corned beef the week after St patties Dad.
Dimitri
cybercat
"Dimitri" <Dimi...@prodigy.net> wrote in message
news:SNMEl.5407$Lr6....@flpi143.ffdc.sbc.com...
The butt I cooked last week was as good as ham gets. And 99 cents a pound.
AND lower sodium and fat. Amazing but true.
cybercat
"Doug Freyburger" <dfre...@yahoo.com> wrote:
>Did Alton Brown invent this terminology? His show on ham
>was the first time I'd ever heard the term "city ham".
People in Eastern NC use this term.
>The salt of a US country ham is intense enough that I'm
>happy with a couple of slices a year.
I have had it prepared by Mama Dipp--who knows what she is doing--and by at
least a score of southerners who have been doing it for a lifetime. Soaked
for different lengths of time, etc. Refrigeration has eliminated the need
for this disgusting crap. IMO. When I began bringing sugar cured ham (wet
cured, whatever, you folks know exactly what I mean) to our family
gatherings people stopped volunteering to bring country ham. Happily it
seems.
>I knw the principle of sugar curing works the same as salt curing, but I
>don't know that I've ever seen a candied hamd
>for sale anywhere. I'm not sure I want to try it given that I am
>unimpressed with "maple bacon".
Until I have seen anything like a dry, sugar cured ham, I am going to
continue to call country ham salt cured and ham sugar cured. The former is
dry, the later "wet" if you must.
> I can't stand country or dry cured ham.
It is an unhealthy throwback to the times before refrigeration. Sugar cured
ham is salty enough.
dsi1
> I have had it prepared by Mama Dipp--who knows what she is doing--and by at
> least a score of southerners who have been doing it for a lifetime. Soaked
> for different lengths of time, etc. Refrigeration has eliminated the need
> for this disgusting crap. IMO. When I began bringing sugar cured ham (wet
> cured, whatever, you folks know exactly what I mean) to our family
> gatherings people stopped volunteering to bring country ham. Happily it
> seems.
>
That's the first time I've heard ham described as "disgusting crap!"
Your sugar cured ham sounds way cool. I'm working on getting my paws on
some Morton cure - it seems there's none to be found in our little
state. I don't, however, recall seeing an uncured hog thigh in the
Safeway. What are you curing?
cybercat
"dsi1" <ds...@spamworld.com> wrote
>
> That's the first time I've heard ham described as "disgusting crap!"
Sorry, I just really dislike country ham.
> Your sugar cured ham sounds way cool. I'm working on getting my paws on
> some Morton cure - it seems there's none to be found in our little state.
> I don't, however, recall seeing an uncured hog thigh in the Safeway. What
> are you curing?
I misled you somehow! I just buy the stuff. And at the Smithfield web site,
they make the distinction only between dry cured and not dry cured. So I
guess when I say "country ham" I mean "dry cured" ham, which is SALTED
salt-cured ham as that is the preservative that keeps it from needing
refrigeration. As in, the nasty crap people had to eat before they had
refrigerators. :P Oops, I did it again!
Below is the Smithfield web site. All counry hams are described as "salty"
to one degree or another, those dry cured for less time are less salty.
There is no mention of dry sugar curing, nor have I ever heard of sugar used
to preserve meat. Maybe Christine is talking about some sort of salt curing
that involves some sugar that I have never heard of. At Smithfield, "dry
cured" equals salt cured. They do not use the term "wet cured" at all.
They call hams that are not dry-cured "ham" and hams that are "country ham."
The description of the latter states "These hams have been dry cured with
SALT and must be sliced paper thin to enjoy the full country flavor." So,
country ham is the dry salty crap and ham is the juicy lovely stuff.
http://www.smithfieldhams.com/
Christine Dabney
wrote:
>Below is the Smithfield web site. All counry hams are described as "salty"
>to one degree or another, those dry cured for less time are less salty.
>There is no mention of dry sugar curing, nor have I ever heard of sugar used
>to preserve meat. Maybe Christine is talking about some sort of salt curing
>that involves some sugar that I have never heard of. At Smithfield, "dry
>cured" equals salt cured. They do not use the term "wet cured" at all.
Did you read the links I posted?
Also, you can do a search on sugar curing...the info is out there.
Sugar curing is a very valid way of curing things and is used in
curing hams as well as salt curing. I think if you read the links I
posted in this thread, you might find that out.
Christine
--
http://nightstirrings.blogspot.com
Christine Dabney
wrote:
>
>They call hams that are not dry-cured "ham" and hams that are "country ham."
>The description of the latter states "These hams have been dry cured with
>SALT and must be sliced paper thin to enjoy the full country flavor." So,
>country ham is the dry salty crap and ham is the juicy lovely stuff.
>
>http://www.smithfieldhams.com/
>
Your info is true regarding Smithfield hams. But it is only part of
the equation. There are lots of other country hams that are not cured
with the Smithfield cure and do involve a sugar cure. AND, they are
also classified as dry cured hams.
I suggest that you read a bit more on this, as your information is not
totally true.
Christine
--
http://nightstirrings.blogspot.com
dsi1
> "dsi1" <ds...@spamworld.com> wrote
>> That's the first time I've heard ham described as "disgusting crap!"
>
> Sorry, I just really dislike country ham.
>
>> Your sugar cured ham sounds way cool. I'm working on getting my paws on
>> some Morton cure - it seems there's none to be found in our little state.
>> I don't, however, recall seeing an uncured hog thigh in the Safeway. What
>> are you curing?
>
> I misled you somehow! I just buy the stuff. And at the Smithfield web site,
> they make the distinction only between dry cured and not dry cured. So I
> guess when I say "country ham" I mean "dry cured" ham, which is SALTED
> salt-cured ham as that is the preservative that keeps it from needing
> refrigeration. As in, the nasty crap people had to eat before they had
> refrigerators. :P Oops, I did it again!
Sorry to be so confused. I tend to be in that state a lot of the time.
:-) I must have curing on my brain. Morton does have a product called
Morton Sugar Cure but details on this product is sketchy. Since the
Morton site calls for it to be used in a dry cure process, I guess the
main agent in the product is salt.
I'm guessing that what you call over there "ham" we call over here
"canned ham." OTOH, whatever kind of ham you're talking about, it's a
sure thing that things will get salty. :-)
brooklyn1
"dsi1" wrote:
>
> That's the first time I've heard ham described as "disgusting crap!" Your
> sugar cured ham sounds way cool. I'm working on getting my paws on some
> Morton cure - it seems there's none to be found in our little state. I
> don't, however, recall seeing an uncured hog thigh in the Safeway.
A roast fresh ham is better eating than any cured ham... serrano, procuitto,
westphalian, and the rest are just cold cuts. That's what I went to buy but
there were none at my Safeway in town this year, I spoke to the butcher and
he said he didn't know why there were no fresh hams this Easter. I guess
I'll have to wait till Christmas. Easter and Christmas are the big fresh ham
seasons. Sometimes I'll spot them at the big Price Chopper market off
season but I don't like having to freeze them, they're not the same as
fresh, and they are too big to roast and eat during warm weather. And
remember, pork shoulder and boston butt is not ham.... if you have to eat
those cured you may as well eat Spam.
dsi1
So that uncured part of the pig is called "ham?" I've never seen one of
those before and cannot imagine what that would taste like. I suppose
we're just too isolated to ship those here. Nobody would know how to
cook it anyway.
cyberpurrs
"dsi1" <ds...@spamworld.com> wrote
> I'm guessing that what you call over there "ham" we call over here
> "canned ham."
Nooo! Nothing canned about it.
cyberpurrs
I would, but you know, from where I sit, Smithfield's about the best
authority on hams. Other methods? Okay, whatever you say. For most people
and most places on earth, "country ham" is dry cured, salt cured ham. Ham is
not.
cybercat
because there are other ways of curing things, that changes nothing with
regard to most hams we run into being either dry and salt cured, or smoked
and not dry cured. It just seems like a splitting of hairs, as they say, to
me. I imagine you meant to be helpful, so, uh, thanks. I guess.
Christine Dabney
wrote:
>Sorry, Christine. I did not even notice the links, as a matter of fact. Just
>because there are other ways of curing things, that changes nothing with
>regard to most hams we run into being either dry and salt cured, or smoked
>and not dry cured. It just seems like a splitting of hairs, as they say, to
>me. I imagine you meant to be helpful, so, uh, thanks. I guess.
>
Well, I was replying to your post in which you asked for links. ;)
Christine
--
http://nightstirrings.blogspot.com
cybercat
> On Mon, 13 Apr 2009 15:14:44 -0400, "cybercat" <cyber...@yahoo.com>
> wrote:
>
>
>>I have lived in the south my entire life. Every dry cure ham I have ever
>>had
>>was dreadfully salty, and what we call "country ham." I have never heard
>>of
>>a dry sugar cured ham. By definition,l a dry-cured ham has to be loaded
>>with
>>salt as salt was and is the preservative. Link, maybe?
>
> I grew up in VA myself. And believe it or not, salt is not the only
> curing agent. Sugar can be one as well. That is how jams and
> jellies are preserved, among other things such as hams.
>
> http://sugarmountainhome.com/livestock/curingmeat.html
I just looked at this. You are indeed confusing salt curing that employs
some sugar with "sugar curing." How asinine. You don't cure a country ham
(e.g. a ham that does not need refrigeration, there is an ironclad
definition for you) with anything but SALT. Are there other ingredients?
Sure. Is sugar one? Sure. What a waste of my fucking time.
Gregory Morrow
dsi1 wrote:
There was an article in one of the Chicawgo papers last week about hams,
apparently fresh ham is pretty rare on the ground unless you special order
it. It's more of a "European" thing, and even then the stores cited
(Germanic, Polish...) only sell a few a year. The article sez that actually
a Puerto Rican - type place might be the best place to try to find one...
I cannot vouch for the veracity of the article, it's just what I read...
There are a couple of meat markets here in Chicago, the kind where you have
to don a coat (it's basically a big walk - in freezer) and go in and choose
your raw cuts. I may be taking a trek to one of these places soon, as it's
BBQ season and you can get meat pretty cheap. I'll be looking for a fresh
ham, it's surely available there. Here is the URL of a discussion (from a
local Chicago food forum) of one of these places, Peoria Packing in
Chicago::
http://www.lthforum.com/bb/viewtopic.php?p=23813
--
Best
Greg
cybercat
This is what you were talking about, the incredibly significant fact that
many people add sugar to their salt cured ham, which is what ALL country ham
is--SALT CURED HAM, whether some sugar is used or not. The site reads, had
you not been too fucking lazy to excerpt it:
"
Cure Application
The cure mix to use depends upon personal preference. Salt alone is
acceptable. However, the dry sugar cure is preferred by most people. For
each 100 lbs. of fresh meat, use:
8 pounds salt
2 pounds sugar
2 ounces of saltpeter* "
EIGHT POUNDS OF SALT and two of sugar.
This really amounts to something different from a salt cured ham.
When I said "sweet" I simply meant ham that is not salt cured.
I really have nothing against you. It is just that the thought patterns of
petty people make me want to kill myself.
May you live to make all the petty distinctions that bring you joy.
I am going to have to killfile you now. No hard feelings, it is just that
you just somehow induced me to waste seven minutes on nothing. Wasting my
time is wasting my life. May God Bless and keep you and all your little
hairsplitting elves, too. *smooches*
cybercat
"Gregory Morrow" <gregory_...@dearthlink.fi> wrote
> There was an article in one of the Chicawgo papers last week about hams,
> apparently fresh ham is pretty rare on the ground unless you special order
> it.
It's pork roast, Greg. It's fucking PORK ROAST. Different cut, usually
cured, but pork roast.
Gregory Morrow
cybercat wrote:
OKAY THEN...
;-P
--
Best
Greg
brooklyn1
"dsi1" <ds...@spamworld.com> wrote in message news:gs0p40$iut$1...@aioe.org...
Huh?!?!? You wanna know fresh ham, check out your momma's ass. What a
moroon!
cybercat
"Gregory Morrow" <gregory_...@dearthlink.fi> wrote in message
news:NcKdnVdDGJrYlnnU...@earthlink.com...
:)
blake murphy
> On Mon, 13 Apr 2009 12:13:48 -0400, "cybercat" <cyber...@yahoo.com>
> wrote:
>
>>>
>>You know, I am from this part of the country (most ancestors from VA) and to
>>me, a ham is a ham is a ham.
>>
> I am from that region too, and there are hams, and then there are
> HAMSs. The difference from what Alton Brown calls city ham and
> country ham.
>
> And a good country ham, of which is true Smithfield ham is the king,
> is something fabulous to eat.
>
true. it was the only redeeming feature so some wedding receptions i've
been to.
your pal,
blake
blake murphy
> On Mon, 13 Apr 2009 15:14:44 -0400, "cybercat" <cyber...@yahoo.com>
> wrote:
>
>>I have lived in the south my entire life. Every dry cure ham I have ever had
>>was dreadfully salty, and what we call "country ham." I have never heard of
>>a dry sugar cured ham. By definition,l a dry-cured ham has to be loaded with
>>salt as salt was and is the preservative. Link, maybe?
>
> I grew up in VA myself. And believe it or not, salt is not the only
> curing agent. Sugar can be one as well. That is how jams and
> jellies are preserved, among other things such as hams.
>
> http://sugarmountainhome.com/livestock/curingmeat.html
>
> http://www.ext.vt.edu/pubs/foods/458-223/458-223.html
>>
>>When I talk about ham, I am talking wet cured or what you call "city ham." I
>>can't stand country or dry cured ham.
>
> That's a shame, cause down in NC where you are, are some of the finest
> as well.
>
> It does take skill to cook it right though. I know many folks are
> turned off by them, but if they are treated right (and by that I mean
> proper preparation through soaking and cooking), they can be
> marvelous.
>
> Christine
>>
statler's puts out a ten-ounce package of country hams chips that is very
useful in bean soup if your not blessed with ham bones:
there may also be a smaller package. i see them at the grocery in the meat
case with fatback, smoked hog jowls, and the like.
you do have to be careful with additional salt.
your pal,
blake
Dan Abel
blake murphy <blakepm...@verizon.net> wrote:
No good booze?
--
Dan Abel
Petaluma, California USA
da...@sonic.net
"[Don't] assume that someone is "broken" just because they behave in ways
you don't like or don't understand." --Miche
Christine Dabney
<blakepm...@verizon.net> wrote:
>statler's puts out a ten-ounce package of country hams chips that is very
>useful in bean soup if your not blessed with ham bones:
>
><http://www.walmart.com/catalog/detail.gsp?image=http://i.walmartimages.com/i/p/00/08/37/84/00/0008378400027_500X500.jpg&product_id=10795017&iIndex=1&isVariant=false&corpCard=false&type=-9223372036854775808>
>
>there may also be a smaller package. i see them at the grocery in the meat
>case with fatback, smoked hog jowls, and the like.
>
>you do have to be careful with additional salt.
>
>your pal,
>blake
When I was over that way a few years back, I picked up some packages
of country ham at one of the markets. They are still in my pantry....
I think I got some slices for biscuits, and a few other slices, say
for seasoning. My regret is that I didn't get a full ham when I was
there...they were on sale in one of the markets.
I did learn the hard way years ago, about the cooking of them. If
they are soaked and cooked wrong, then they are dry, dusty and make
you wonder what folks see in them.
Boli sent a Smithfield ham over to one of the Southern Cal cook-ins a
few years ago. I made the requisite "Angel" biscuits that
traditionally go with them. We all enjoyed that ham....and pictures
of us eating, slicing it, divvying it up are on the RFC website in one
of the cook-in sections.
Christine
--
http://nightstirrings.blogspot.com
blake murphy
> In article <1i2e5jwu5d0i8.1ciphluugs15o$.d...@40tude.net>,
> blake murphy <blakepm...@verizon.net> wrote:
>
>> On Mon, 13 Apr 2009 12:35:11 -0600, Christine Dabney wrote:
>
>>> And a good country ham, of which is true Smithfield ham is the king,
>>> is something fabulous to eat.
>>>
>>
>> true. it was the only redeeming feature so some wedding receptions i've
>> been to.
>
> No good booze?
i think i was too young for the bar at that time.
your pal,
blake
George
> George wrote:
>> sf wrote:
>>> On Sat, 11 Apr 2009 11:01:32 -0600, "Dale P" <da...@yahoo.com> wrote:
>>>
>>>> The ham has a great texture and taste. Cooks has been acquired by
>>>> Smithfield, so I think the changes are not going to be for the good.
>>>
>>> That's an interesting comment. I would think "Smithfield" and think
>>> that's good... but you don't seem to think so. Why?
>>
>> There are two very different "Smithfields". One is a mega giant packer
>> that produces products for big box that according to some friends that
>> are in food production and follow that stuff is owned by the Chinese:
>>
>> http://www.smithfieldfoods.com/
>>
>> then there is Smithfield:
>>
>> http://www.smithfield.com/
>>
>>
>>
> Yeah, but! If you click on the Smithfield icon on your first URL it
> leads you to the second URL. Smithfield foods owns Armour, Smithfield,
> etc. and Smithfield.com is just the home page for the Paula Deen recipes
> and Smithfield hams. What difference is there in the two.
I confused things. I talked to my friend and he said that Smithfield is
owned by the Chinese including what used to be the better than big box
quality Smithfield ham brand. He also said Hatfield (Hatfield, PA) which
is a large pork packer is now owned by the Chinese.
Doug Freyburger
>
> When I was over that way a few years back, I picked up some packages
> of country ham at one of the markets. They are still in my pantry....
> I think I got some slices for biscuits, and a few other slices, say
> for seasoning. My regret is that I didn't get a full ham when I was
> there...they were on sale in one of the markets.
One time Costco had Canadian proscuitto in half hams.
I froze one, sliced the other immediately.
> I did learn the hard way years ago, about the cooking of them. If
> they are soaked and cooked wrong, then they are dry, dusty and make
> you wonder what folks see in them.
I learned the hard way that freezing the one before slicing it
was a bad idea. The one I sliced, those slices went in the
freezer and fridge. We used them as a spice and for flavoring
as usual and it lasted about a year. Then we tried to thaw
the frozen one and it wasn't good enough once thawed.
I've gotten American style country hams and learned the
exact same experience all over again - Slice immediately
and the slices get used, but freeze and it never does get
used.
We tried roasting a country ham as shown on Good Eats
and it just came out like a slightly more salty than usual
city ham. Not what I'd expected.