Ed Pawlowski wrote:
>Julie Bove wrote:
>
>>Have you decided what you will make or serve?
>
>Picked up our bone in ham from Nodines last week.
> It is a big ham so some will be frozen for the future.
>Ham means cabbage soup the following week.

Cured or fresh?

Never occurs to me to put ham in cabbage soup, perhaps smoked cured
ham for a sauerkraut soup/braise of sorts... to me cured ham invokes
bean/pea soup... can't think of a soup with fresh ham, maybe a Chinese
restaurant soup with julienned roast fresh ham/pork.

I'm planning on a roast butt half fresh ham for New Year with a potato
kugel, chunky apple sauce, and some sort of green veggie (maybe
creamed spinach).