"taxed and spent" wrote:

> "Osmium" > wrote in message
> ...
>> "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.
>>
>> I used to make picnic hams, the foreleg and much smaller than a ham, WAG
>> seven pounds or so.
>> I baked them for a while to soften the fat, removed the tough skin,
>> crisscrossed the fat with knife slashes, cloves at the intersections and
>> then brown sugar and honey. A fabulous meal.
>
> ok, but I don't consider brown sugar and honey as an alternative to brown
> sugar.

Sorry. My attention got captured by the pineapple and I stopped thinking.