On Tuesday, March 31, 2015 at 9:03:08 AM UTC-4, Janet wrote:
> In article >,
> says...
> >
> > On Sat, 28 Mar 2015 14:05:54 -0700 (PDT), Nellie
> > > wrote:
>
>
> . 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.
> > >
> > Just remember that hams are already cooked and you're just warming it
> > up.
>
> You're confusing cured with cooked. Cured ham has not been cooked,
> it's still raw.

We don't have too much cured ham in the U.S. that hasn't
been smoked. Most of it is cooked; some of it is dry
like prosciutto. You'd have to look really hard to find
cured, unsmoked pig leg.

Cindy Hamilton