On Saturday, March 28, 2015 at 7:23:38 PM UTC-7, Ed Pawlowski wrote:
> On 3/28/2015 8:44 PM, Nellie wrote:
>
> >> 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
> >
>
> Fresh ham will be with the rest of the pork if available. It is a pork
> roast, not at all like a cured ham.
>
> Ham sort of has two meanings. The ham is a cut of meat from the rear
> leg of the hog. It is a nice big tender piece of meat.
>
> The term "ham" is also used for some cured pork roasts. The front
> leeg, when cure, is often call the Picnic Ham.
>
> Sheldon does not like cured ham. Many of us do. Cured and fresh are
> both good, just different.



Thanks for your input, Ed. I think I am leaning towards the cured as well. I would think the other would taste more like pork. Not that there is anything wrong with that, but pork is not what I am looking for.

Nellie