On Sat, 13 Nov 2010 14:19:25 -0800, Kent wrote:

> I have a "Ready to Cook" cured Smithfield shank half ham and I'd like to
> grill it, rather than baking it as per the instructions on the Smithfield
> site.

But...but... I've been trying to tell you these exist for years and
you keep telling me there is no such thing... That I must be
referring to a dry-cured country ham because that is what a
"Smithfield" ham is, and nothing else.

How do you now explain the appearance of a "Smithfield Brand
Wet-Cured Ham"" after so many years of denying it's very existence?

-sw