On Fri, 25 Mar 2016 11:26:39 -0700, "taxed and spent"
> wrote:

>
> "Cheri" > wrote in message
> ...
> > "Gary" wrote in message ...
> >
> > Not for pulled pork and bbq. This would be for a baked ham to eat as
> > slices for a couple of meals. Leftovers used as ham sandwiches and ham
> > hash.
> >
> > My store has 2 kinds on sale (? .97/lb). Either butt or shank. Which
> > would you choose for my plans or does it even make a difference?
> >
> > When baking a ham, I like to use cloves, then a can of crushed
> > pineapple with brown sugar added. When served, I also have a raisin
> > sauce on the plate.
> >
> > Any opinions today are welcome. I'll be at the store tomorrow early am
> > and decide if I want one at all.
> >
> > Thanks :-D
> > =========
> >
> > I like the shank, easier to deal with. I just bought one today for .98 lb
> > at Safeway, also a boneless leg of lamb for me. I don't care for cloves
> > on ham at all, but my mom always used them on ham as well as pineapple and
> > brown sugar, so I know a lot of people do love ham that way. Enjoy yours.
> >
> > Cheri
> >
>
> I would like to know some alternatives to the pineapple and/or brown sugar.
>
Leave it off. Pineapple rings and brown sugar are for those egg
shaped canned hams that are scraps and pieces of meat pressed
together. Glaze your ham instead.
http://www.bettycrocker.com/how-to/t...ips/ham-glazes

--

sf