a THICK sliced spiral?

--

"no duh!"
http://www.cnn.com/2005/US/09/10/bus....ap/index.html





"Sheldon" > wrote in message
oups.com...
>
> Nancy Young wrote:
> > "Sheldon" wrote
> >
> > > Well, then those boneheads need to learn how to bone a ham. duh
> >
> > Why would I want to bone a ham? Something weird about a
> > boneless ham, I guess it's canned ham flashbacks.
>
> Nothing weird, and nothing like canned... takes all of five minutes,
> two minutes to remove the aitch bone, another three minutes to cut out
> the shank bone. Then after heating it's a breeze to carve. I really
> don't like spiral cut hams; they're typically a poor grade of ham and
I
> don't like how they're sliced so thick, about twice as thick as I'd
> prefer. I almost always bone fresh ham before cooking too.
>
> Sheldon
>