On Saturday, March 28, 2015 at 6:12:01 PM UTC-7, Brooklyn1 wrote:
> On Sat, 28 Mar 2015 17:44:04 -0700 (PDT), Nellie
> > wrote:
>
> >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.
>
> Depends how many you're feeding, a half ham will feed six adults well,
> more I'd get a whole ham. If you buy half I suggest the butt half.
> There are many ways to season, I like Penzeys adobo but you may like
> some other flavors. A fresh ham can be boned for easier carving (ask
> the butcher to do it), can also be butterflied, stuffed, rolled, and
> tied. If you decide on a fresh ham and need help let me know.


Thanks, that's nice of you. I think I may go for the cured because it is more ham-like (correct me if I am wrong)

I do have the Penzey's adobo already so that's good, but maybe not on the cured ham, right?

We will be feeding 17 people, 3 are kids, but eat a lot and one vegetarian. So, what do you think?

Nellie