On Sun, 14 Nov 2010 21:00:39 -0600, Omelet >
wrote:

>In article >,
> "Kent" > wrote:
>
>> Does Smithfield sell "Smithfield Hams" from different distributors
>> throughout the country? My ham was "25% water added", not 7%, and of
>> marginal quality. I know Cook's hams are now a Smithfield owned product.
>> They no longer produce uncooked cured hams. Maybe one shouldn't buy ham just
>> because of the label "Smithfield". Is the Smithfield in Texas from a
>> different producer than the one from a vendor in Northern California? Is
>> there a good uncooked cured ham?.
>>
>> Kent
>> ---------------------
>> ,always anal, searching for the right paper
>
>Cute sig. <grins>
>
>Imho paying extra for name brands is never worth the additional price. A
>ham is a ham...

Unless it is a better product. But I get what your sayin, brand seldom
equals a better quality product for the money.

And I tend to agree with you.

I look for a ham that is natural juices (never water added), bone in,
and uncooked. As a second choice, all the same but cooked (to be
reheated).

I just want the most natural product (screw "organic") that I can
obtain without stuff added to increase the weight in order to rip me
off. I want as much control over the cooking process I can get. This
ensures that the ham turns out the way I want it to (unless I **** it
up).