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


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

Thanks again,
Nellie