Ophelia wrote:
>
> "Gary" > wrote in message ...
> > "Colonel Edmund J. Burke" wrote:
> >>
> >> On 3/25/2016 8:11 AM, Gary wrote:
> >> > 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
> >> >
> >>
> >> Donde esta mi jamon?
> >
> > Kindly speak to me in English, French, or Ferret.
> > I don't know what you asked.
>
> Where is my ... is Jamon - ham?
>
> I used to speak Spanish in the dim and distant past. Not much good with it
> now though.

Yeah...I didn't know the Jamon part either. I suppose I could have
looked it up. I took 6 years of French in school and hated it all. Big
mistake. Now with all the USA invasions from the south, I sure wish I
had taken and learned Spanish instead. It's not to late though. :-D