Holy Toledo! I can't believe how fast Easter is coming up! I just got my
St. Patrick's Day decor put away and this morning I got the Easter stuff
out and put it all up, but sure doesn't look much like Easter outside!
If anybody plans to hide eggs here, they'll have to do it in the SNOW or
inside, as we've had 7 inches of white stuff fall this week, but is
gorgeous out today for the first day of spring.

Sooooo what will you be serving at your house on Easter? (unless you are
eating out) Do you have a big supper meal, or prefer to have a brunch
instead, or maybe both?

Do you always traditionally serve ham? I'm not real crazy about ham, but
usually have it and a turkey. I think we may take the family out for
brunch again. We did this last year and it worked out real good. Would
just have our youngest unmarried daughter for supper then, and she
doesn't care for ham either, so would just only do a smaller turkey with
the basic trimmings, and have a low-cal dessert, since she is dieting
and has gone down 5 sizes.

Am interested in what your plans are and what you are serving? If it
sounds better than what we've having, I might just invite myself over to
sit a your table! LOL

Judy

On Mar 20, 12:21*pm, (Judy Haffner) wrote:
> Holy Toledo! I can't believe how fast Easter is coming up! I just got my
> St. Patrick's Day decor put away and this morning I got the Easter stuff
> out and put it all up, but sure doesn't look much like Easter outside!
> If anybody plans to hide eggs here, they'll have to do it in the SNOW or
> inside, as we've had 7 inches of white stuff fall this week, but is
> gorgeous out today for the first day of spring.
>
> Sooooo what will you be serving at your house on Easter? (unless you are
> eating out) Do you have a big supper meal, or prefer to have a brunch
> instead, or maybe both?
>
> Do you always traditionally serve ham? I'm not real crazy about ham, but
> usually have it and a turkey. I think we may take the family out for
> brunch again. We did this last year and it worked out real good. Would
> just have our youngest unmarried daughter for supper then, and she
> doesn't care for ham either, so would just only do a smaller turkey with
> the basic trimmings, and have a low-cal dessert, since she is dieting
> and has gone down 5 sizes.
>
> Am interested in what your plans are and what you are serving? If it
> sounds better than what we've having, I might just invite myself over to
> sit a your table! LOL
>
> Judy

Rabbit for sure!

Judy Haffner wrote:

> Holy Toledo! I can't believe how fast Easter is coming up! I just got my
> St. Patrick's Day decor put away and this morning I got the Easter stuff
> out and put it all up, but sure doesn't look much like Easter outside!

If you switched to Judaism, you'd have plenty of time between manufactured
holidays.

On 20/03/2013 3:21 PM, Judy Haffner wrote:

>
> Am interested in what your plans are and what you are serving? If it
> sounds better than what we've having, I might just invite myself over to
> sit a your table! LOL
>

This will be the first Easter in years that we have not hosted and my
wife cooking it. We always have lamb. Since my brother and SiL live
nearby we invite them. Sil loves lamb but my brother hates it, so my
wife cooked glazed peameal for him. SiL wants to do Easter dinner this
year and she is going to do the glazed peameal..... no lamb :-(
This works for us because my wife is going in for gall bladder surgery
on Monday morning. It means no work for her.

SiL is also going to make a dessert my mother used to do, an angle food
cake sliced into three layers with lemon pudding between the layers and
then whipped cream over the top.

On Mar 20, 4:21*pm, Dave Smith > wrote:
> On 20/03/2013 3:21 PM, Judy Haffner wrote:
>
>
>
> > Am interested in what your plans are and what you are serving? If it
> > sounds better than what we've having, I might just invite myself over to
> > sit a your table! LOL
>
> This will be the first Easter in years that we have not hosted and my
> wife cooking it. We always have lamb. Since my brother and SiL live
> nearby we invite them. Sil loves lamb but my brother hates it, so my
> wife cooked *glazed peameal for him. *SiL wants to do Easter dinner this
> year *and she is going to do the glazed peameal..... no lamb :-(
> This works for us because my wife is going in for gall bladder surgery
> on Monday morning. *It means no work for her.
>
> SiL is also going to make a dessert my mother used to do, an angle food
> cake sliced into three layers with lemon pudding between the layers and
> then whipped cream over the top.

Gall bladder surgery is easy. I had it done 10 years ago, and enjoyed
the hospital experience.

On 20/03/2013 5:08 PM, A Moose in Love wrote:

>> SiL is also going to make a dessert my mother used to do, an angle food
>> cake sliced into three layers with lemon pudding between the layers and
>> then whipped cream over the top.
>
> Gall bladder surgery is easy. I had it done 10 years ago, and enjoyed
> the hospital experience.
>

Apparently is is pretty simple these. I remember my father having it
back in 1961-62. It was major surgery then. He had an incision about a
foot long, plus he had a hole or two with drainage tubes hanging out of
him. He spent close to two weeks in the hospital. My wife remembers her
father gong through a similar ordeal for his gall bladder around the
same time.

I realize it is much easier these days. They just pop a couple holes
in your abdomen and stick some flexible tubes in. Snip snip suck suck
and you're done. She has to be at the hospital at 6 am, surgery around 8
and released around 2 pm. She is relatively calm about the prospects
but she is too well aware of how things can go horrible wrong with
routine procedures. It is hard to believe that it was was almost 2-1/2
years ago that they almost lost me in a routine procedure. I went in for
angiography. They found a blockage and when they tried to open it up
they perforated my left main coronary artery. I am lucky to be around
after that.

I don't know what sort of post op precautions they told her but she
can't work out at the gym for 6 weeks.

On Mar 20, 5:23*pm, Dave Smith > wrote:
> On 20/03/2013 5:08 PM, A Moose in Love wrote:
>
> >> SiL is also going to make a dessert my mother used to do, an angle food
> >> cake sliced into three layers with lemon pudding between the layers and
> >> then whipped cream over the top.
>
> > Gall bladder surgery is easy. *I had it done 10 years ago, and enjoyed
> > the hospital experience.
>
> Apparently is is pretty simple these. I remember my father having it
> back in 1961-62. It was major surgery then. He had an incision about a
> foot long, plus he had a hole or two with drainage tubes hanging out of
> him. He spent close to two weeks in the hospital. My wife remembers her
> father gong through a similar ordeal for his gall bladder around the
> same time.
>
> * I realize it is much easier these days. They just pop a couple holes
> in your abdomen and stick some flexible tubes in. Snip snip suck suck
> and you're done. She has to be at the hospital at 6 am, surgery around 8
> and released around 2 pm. * She is relatively calm about the prospects
> but she is too well aware of how things can go horrible wrong with
> routine procedures. It is hard to believe that it was was almost 2-1/2
> years ago that they almost lost me in a routine procedure. I went in for
> angiography. They found a blockage and when they tried to open it up
> they perforated my left main coronary artery. I am lucky to be around
> after that.
>
> I don't know what sort of post op precautions they told her but she
> can't work out at the gym for 6 weeks.

I was back to work after five days; work included lifting heavy vises
etc. I could have gone back the next day, if I had someone to do
heavy lifting for me. 6 weeks seems like a long time for this
surgery. Hope her pain isn't too bad (I mean while her gall bladder
is still in). The pain after surgery isn't too bad, but I had a few
percodans.

On Mar 20, 2:08*pm, A Moose in Love >
wrote:
> On Mar 20, 4:21*pm, Dave Smith > wrote:
>
>
>
>
>
>
>
>
>
> > On 20/03/2013 3:21 PM, Judy Haffner wrote:
>
> > > Am interested in what your plans are and what you are serving? If it
> > > sounds better than what we've having, I might just invite myself over to
> > > sit a your table! LOL
>
> > This will be the first Easter in years that we have not hosted and my
> > wife cooking it. We always have lamb. Since my brother and SiL live
> > nearby we invite them. Sil loves lamb but my brother hates it, so my
> > wife cooked *glazed peameal for him. *SiL wants to do Easter dinner this
> > year *and she is going to do the glazed peameal..... no lamb :-(
> > This works for us because my wife is going in for gall bladder surgery
> > on Monday morning. *It means no work for her.
>
> > SiL is also going to make a dessert my mother used to do, an angle food
> > cake sliced into three layers with lemon pudding between the layers and
> > then whipped cream over the top.
>
> Gall bladder surgery is easy. *I had it done 10 years ago, and enjoyed
> the hospital experience.

You really like them male nurses, huh?

On Mar 20, 7:18*pm, Chemo > wrote:
> On Mar 20, 2:08*pm, A Moose in Love >
> wrote:
>
>
>
>
>
>
>
>
>
> > On Mar 20, 4:21*pm, Dave Smith > wrote:
>
> > > On 20/03/2013 3:21 PM, Judy Haffner wrote:
>
> > > > Am interested in what your plans are and what you are serving? If it
> > > > sounds better than what we've having, I might just invite myself over to
> > > > sit a your table! LOL
>
> > > This will be the first Easter in years that we have not hosted and my
> > > wife cooking it. We always have lamb. Since my brother and SiL live
> > > nearby we invite them. Sil loves lamb but my brother hates it, so my
> > > wife cooked *glazed peameal for him. *SiL wants to do Easter dinner this
> > > year *and she is going to do the glazed peameal..... no lamb :-(
> > > This works for us because my wife is going in for gall bladder surgery
> > > on Monday morning. *It means no work for her.
>
> > > SiL is also going to make a dessert my mother used to do, an angle food
> > > cake sliced into three layers with lemon pudding between the layers and
> > > then whipped cream over the top.
>
> > Gall bladder surgery is easy. *I had it done 10 years ago, and enjoyed
> > the hospital experience.
>
> You really like them male nurses, huh?

a male nurse wheeled me into the OR. he was a good guy who thought i
was scared. maybe he wasn't a nurse but an orderly? it's not like i
date men, just to be clear on that.

On Mar 20, 4:21*pm, A Moose in Love >
wrote:
> On Mar 20, 7:18*pm, Chemo > wrote:
>
>
>
>
>
>
>
>
>
> > On Mar 20, 2:08*pm, A Moose in Love >
> > wrote:
>
> > > On Mar 20, 4:21*pm, Dave Smith > wrote:
>
> > > > On 20/03/2013 3:21 PM, Judy Haffner wrote:
>
> > > > > Am interested in what your plans are and what you are serving? If it
> > > > > sounds better than what we've having, I might just invite myself over to
> > > > > sit a your table! LOL
>
> > > > This will be the first Easter in years that we have not hosted and my
> > > > wife cooking it. We always have lamb. Since my brother and SiL live
> > > > nearby we invite them. Sil loves lamb but my brother hates it, so my
> > > > wife cooked *glazed peameal for him. *SiL wants to do Easter dinner this
> > > > year *and she is going to do the glazed peameal..... no lamb :-(
> > > > This works for us because my wife is going in for gall bladder surgery
> > > > on Monday morning. *It means no work for her.
>
> > > > SiL is also going to make a dessert my mother used to do, an angle food
> > > > cake sliced into three layers with lemon pudding between the layers and
> > > > then whipped cream over the top.
>
> > > Gall bladder surgery is easy. *I had it done 10 years ago, and enjoyed
> > > the hospital experience.
>
> > You really like them male nurses, huh?
>
> a male nurse wheeled me into the OR. *he was a good guy who thought i
> was scared. *maybe he wasn't a nurse but an orderly? *it's not like i
> date men, just to be clear on that.

So you say...

On 20/03/2013 7:21 PM, A Moose in Love wrote:

>>> Gall bladder surgery is easy. I had it done 10 years ago, and enjoyed
>>> the hospital experience.
>>
>> You really like them male nurses, huh?
>
> a male nurse wheeled me into the OR. he was a good guy who thought i
> was scared. maybe he wasn't a nurse but an orderly? it's not like i
> date men, just to be clear on that.
>

I had a male nurse. He was a pretty good guy. However, I had to wonder
about one of the other male nurses. While I was in ICU it seemed like
all the nurses on the shift and the incoming shift used to hang out and
hall outside my room. This other male nurse was very excited one
morning. It seems that the previous night he had scored a pair of
tickets to Priscilla Queen of the Desert. He was planning on taking his
girlfriend.

A Moose in Love wrote:
> Gall bladder surgery is easy. I had it done 10 years ago, and enjoyed
> the hospital experience.

My dad wound up back in the ER following his. He wound up having an
allergic reaction to something. I think it was the medical tape that they
used or something. Started with a hot red rash and we watched over a period
of two hours as it spread rapidly. Once they took the tape off, it quickly
bega getting better.

In article >, says...
>
> A Moose in Love wrote:
> > Gall bladder surgery is easy. I had it done 10 years ago, and enjoyed
> > the hospital experience.
>
> My dad wound up back in the ER following his. He wound up having an
> allergic reaction to something.

Naturally. That's what you get for not sending in a hair sample or
demanding a pentangle on the OR floor.

It's a mystery of science how any Bove ever managed to reproduce but
please son't tell


Janet UK

On 2013-03-21, Janet > wrote:

> Naturally. That's what you get for not sending in a hair sample or
> demanding a pentangle on the OR floor.
>
> It's a mystery of science how any Bove ever managed to reproduce but
> please son't tell

LOL!.......

"Janet" > wrote in message
T...
> In article >, says...
>>
>> A Moose in Love wrote:
>> > Gall bladder surgery is easy. I had it done 10 years ago, and enjoyed
>> > the hospital experience.
>>
>> My dad wound up back in the ER following his. He wound up having an
>> allergic reaction to something.
>
> Naturally. That's what you get for not sending in a hair sample or
> demanding a pentangle on the OR floor.

What's a pentagle?
>
> It's a mystery of science how any Bove ever managed to reproduce but
> please son't tell

Oh just FOAD.

On 21/03/2013 6:37 AM, Janet wrote:

>> My dad wound up back in the ER following his. He wound up having an
>> allergic reaction to something.
>
> Naturally. That's what you get for not sending in a hair sample or
> demanding a pentangle on the OR floor.
>
> It's a mystery of science how any Bove ever managed to reproduce but
> please son't tell
>



She is a piece of work. I think of her when the topic of cyber bullying
pops up because she is a prime example of the pathetic attention whores
who has to make everything about her. She has to make every single
thread about her. Most normal people would back off when they get the
heat for the stupid comments, but she has learned how to incite the
nasty comments. It is more gratifying for her to have someone call her
an idiot than it is for her to be ignored.

Dave Smith wrote:

>This will be the first Easter in years that
> we have not hosted and my wife
> cooking it. We always have lamb. Since
> my brother and SiL live nearby we invite
> them. Sil loves lamb but my brother
> hates it, so my wife cooked glazed
> peameal for him. SiL wants to do Easter
> dinner this year and she is going to do
> the glazed peameal..... no lamb :-( This
> works for us because my wife is going
> in for gall bladder surgery on Monday
> morning. It means no work for her.

Forgive my ignorance, but what is glazed peameal? Looking at your E-mail
address, I'm surmising you live in Canada, so is this some sort of
Canadian delicacy? Lamb is so expensive here, even on sale, and hubby
and I aren't really that wild about it, so haven't had it in many years.

Hope your wife has a successful gall bladder surgery...anymore there
doesn't seem to be much to it and a very quick recovery.

>SiL is also going to make a dessert my
> mother used to do, an angle food cake
> sliced into three layers with lemon
> pudding between the layers and then
> whipped cream over the top.

I usually always make some sort of lemon dessert for Easter, and this
year it will be a Lemon Coconut Creme Cake...white layer of cake with
thick lemon filling (as for pie) on top and sprinkled heavily with
coconut. (mmmmmmmmmm)

Judy

On 21/03/2013 9:53 PM, Judy Haffner wrote:
>
> Dave Smith wrote:
>
>> This will be the first Easter in years that
>> we have not hosted and my wife
>> cooking it. We always have lamb. Since
>> my brother and SiL live nearby we invite
>> them. Sil loves lamb but my brother
>> hates it, so my wife cooked glazed
>> peameal for him. SiL wants to do Easter
>> dinner this year and she is going to do
>> the glazed peameal..... no lamb :-( This
>> works for us because my wife is going
>> in for gall bladder surgery on Monday
>> morning. It means no work for her.
>
> Forgive my ignorance, but what is glazed peameal? Looking at your E-mail
> address, I'm surmising you live in Canada, so is this some sort of
> Canadian delicacy? Lamb is so expensive here, even on sale, and hubby
> and I aren't really that wild about it, so haven't had it in many years.



It is big chunk of peameal bacon that is simmered in apple juice and
then baked with honey mustard glaze.

>

On Thu, 21 Mar 2013 22:07:03 -0400, Dave Smith
> wrote:

>On 21/03/2013 9:53 PM, Judy Haffner wrote:

-snip-
>>
>> Forgive my ignorance, but what is glazed peameal? Looking at your E-mail
>> address, I'm surmising you live in Canada, so is this some sort of
>> Canadian delicacy? Lamb is so expensive here, even on sale, and hubby
>> and I aren't really that wild about it, so haven't had it in many years.
>
>
>
>It is big chunk of peameal bacon that is simmered in apple juice and
>then baked with honey mustard glaze.
>
>>

And as Dave [I think it was Dave] explained to me a couple years ago -
[paraphrasing] 'peameal is the *good* Canadian bacon that they keep
for themselves and give a peameal crust to so they don't accidentally
ship it to the US'.<g>

I make decent Canadian bacon. One of these day's I'll get some
peameal and try the next step.

Jim

On 22/03/2013 7:20 AM, Jim Elbrecht wrote:

>>
>> It is big chunk of peameal bacon that is simmered in apple juice and
>> then baked with honey mustard glaze.
>>
>>>
>
> And as Dave [I think it was Dave] explained to me a couple years ago -
> [paraphrasing] 'peameal is the *good* Canadian bacon that they keep
> for themselves and give a peameal crust to so they don't accidentally
> ship it to the US'.<g>

I don't think I was the one you said that. I have said that I am
confused by the term Canadian bacon. I did find something called
Canadian Bacon in the grocery store a few years ago and I tried it. It
was completely different from the stuff that is popular here. That
stuff was dry and smoked and sliced very thin.

The stuff that is popular here is Peameal, a pork loin which has been
cured in a brine and then rolled in cornmeal,
>
> I make decent Canadian bacon. One of these day's I'll get some
> peameal and try the next step.

I get the impression that what most Americans call Canadian bacon is
what we call peameal. If they re referring the smoked stuff I am
totally confused because is not all common here.

Judy Haffner wrote:
>
>I can't believe how fast Easter is coming up!
>Sooooo what will you be serving at your house on Easter?
>I'm not real crazy about ham, but usually have it and a turkey.
>Am interested in what your plans are and what you are serving?

If you're not crazy about ham it's because you're probably talking
about a cured ham. Consider roasting a fresh ham, you'll never go
back to a cured ham again and you won't even want the turkey... fresh
ham is the KING of meats. A whole fresh ham (about 16 pounds) will
easily feed 12 hungry adults
There are many ways to cook a fresh ham, this one is simple and tried
and true:
http://www.epicurious.com/recipes/fo...an-Gravy-10338
If you only want a half ham get the butt half, it's meatier than the
shank half. If you're not keen on carving around bone ask the butcher
to bone and tie it for you, use the bone for great stock.

"Brooklyn1" > wrote in message
...
> Judy Haffner wrote:
>>
>>I can't believe how fast Easter is coming up!
>>Sooooo what will you be serving at your house on Easter?
>>I'm not real crazy about ham, but usually have it and a turkey.
>>Am interested in what your plans are and what you are serving?
>
> If you're not crazy about ham it's because you're probably talking
> about a cured ham.

Surely that's the definition of ham, a leg of pork that has been cured by
salting and possibly smoking.

On Wed, 20 Mar 2013 21:11:50 -0600, "graham" > wrote:

>
>"Brooklyn1" > wrote in message
.. .
>> Judy Haffner wrote:
>>>
>>>I can't believe how fast Easter is coming up!
>>>Sooooo what will you be serving at your house on Easter?
>>>I'm not real crazy about ham, but usually have it and a turkey.
>>>Am interested in what your plans are and what you are serving?
>>
>> If you're not crazy about ham it's because you're probably talking
>> about a cured ham.
>
>Surely that's the definition of ham, a leg of pork that has been cured by
>salting and possibly smoking.
>

Had is also the definition of the cut of meat on the hind leg. It is
cut 4012 on the meat chart.

"Brooklyn1" > wrote in message
...
> Judy Haffner wrote:
>>
>>I can't believe how fast Easter is coming up!
>>Sooooo what will you be serving at your house on Easter?
>>I'm not real crazy about ham, but usually have it and a turkey.
>>Am interested in what your plans are and what you are serving?
>
> If you're not crazy about ham it's because you're probably talking
> about a cured ham. Consider roasting a fresh ham, you'll never go
> back to a cured ham again and you won't even want the turkey... fresh
> ham is the KING of meats. A whole fresh ham (about 16 pounds) will
> easily feed 12 hungry adults
> There are many ways to cook a fresh ham, this one is simple and tried
> and true:
> http://www.epicurious.com/recipes/fo...an-Gravy-10338
> If you only want a half ham get the butt half, it's meatier than the
> shank half. If you're not keen on carving around bone ask the butcher
> to bone and tie it for you, use the bone for great stock.

"Brooklyn1" > wrote in message
...
> Judy Haffner wrote:
>>
>>I can't believe how fast Easter is coming up!
>>Sooooo what will you be serving at your house on Easter?
>>I'm not real crazy about ham, but usually have it and a turkey.
>>Am interested in what your plans are and what you are serving?
>
> If you're not crazy about ham it's because you're probably talking
> about a cured ham. Consider roasting a fresh ham, you'll never go
> back to a cured ham again and you won't even want the turkey... fresh
> ham is the KING of meats. A whole fresh ham (about 16 pounds) will
> easily feed 12 hungry adults
> There are many ways to cook a fresh ham, this one is simple and tried
> and true:
> http://www.epicurious.com/recipes/fo...an-Gravy-10338
> If you only want a half ham get the butt half, it's meatier than the
> shank half. If you're not keen on carving around bone ask the butcher
> to bone and tie it for you, use the bone for great stock.

"Brooklyn1" > wrote in message
...
> Judy Haffner wrote:
>>
>>I can't believe how fast Easter is coming up!
>>Sooooo what will you be serving at your house on Easter?
>>I'm not real crazy about ham, but usually have it and a turkey.
>>Am interested in what your plans are and what you are serving?
>
> If you're not crazy about ham it's because you're probably talking
> about a cured ham. Consider roasting a fresh ham, you'll never go
> back to a cured ham again and you won't even want the turkey... fresh
> ham is the KING of meats. A whole fresh ham (about 16 pounds) will
> easily feed 12 hungry adults
> There are many ways to cook a fresh ham, this one is simple and tried
> and true:
> http://www.epicurious.com/recipes/fo...an-Gravy-10338
> If you only want a half ham get the butt half, it's meatier than the
> shank half. If you're not keen on carving around bone ask the butcher
> to bone and tie it for you, use the bone for great stock.

Not sure I've ever had a fresh ham or even where to buy one. How is it
different? My issues with the ham I've had is that it is very salty and has
an awful texture. It's sort of flabby/chewy.

On Wed, 20 Mar 2013 23:12:57 -0700, "Julie Bove"
> wrote:



>> If you're not crazy about ham it's because you're probably talking
>> about a cured ham. Consider roasting a fresh ham, you'll never go
>> back to a cured ham again and you won't even want the turkey... fresh
>> ham is the KING of meats. A whole fresh ham (about 16 pounds) will
>> easily feed 12 hungry adults
>> There are many ways to cook a fresh ham, this one is simple and tried
>> and true:
>> http://www.epicurious.com/recipes/fo...an-Gravy-10338
>> If you only want a half ham get the butt half, it's meatier than the
>> shank half. If you're not keen on carving around bone ask the butcher
>> to bone and tie it for you, use the bone for great stock.
>
>Not sure I've ever had a fresh ham or even where to buy one. How is it
>different? My issues with the ham I've had is that it is very salty and has
>an awful texture. It's sort of flabby/chewy.
>

Our supermarket has them around Easter. It is different that it is
not cured and not salty. If the ones you had so far were bad texture,
maybe you never had a really good one. Cheap hams are often labeled
"ham and water added product" since they have been injected with a lot
of brine.

On 2013-03-21, Ed Pawlowski > wrote:

> "ham and water added product" since they have been injected with a lot
> of brine.

I've never had a fresh ham. Probably cuz I don't understand how a ham
can not be cured. Isn't that merely a pork shoulder?

Anyway, is the cheapo ham with a lotta injected brine really worse
than the more pricey less injected hams. Beats me. I buy what's on
sale and what I can afford at the time. True, my last cheapo ham
yielded up what hadda be a couple of qts of liquid when cooked in my
le cruzey, but it was dirt cheap and tasted pretty good in the end and
was great in soups and beans.

nb

On 21 Mar 2013 10:21:51 GMT, notbob > wrote:

>On 2013-03-21, Ed Pawlowski > wrote:
>
>> "ham and water added product" since they have been injected with a lot
>> of brine.
>
>I've never had a fresh ham. Probably cuz I don't understand how a ham
>can not be cured. Isn't that merely a pork shoulder?

You've just proven to the world that you don't know your ass from your
elbow.

"Ed Pawlowski" > wrote in message
...
> On Wed, 20 Mar 2013 23:12:57 -0700, "Julie Bove"
> > wrote:
>
>
>
>>> If you're not crazy about ham it's because you're probably talking
>>> about a cured ham. Consider roasting a fresh ham, you'll never go
>>> back to a cured ham again and you won't even want the turkey... fresh
>>> ham is the KING of meats. A whole fresh ham (about 16 pounds) will
>>> easily feed 12 hungry adults
>>> There are many ways to cook a fresh ham, this one is simple and tried
>>> and true:
>>> http://www.epicurious.com/recipes/fo...an-Gravy-10338
>>> If you only want a half ham get the butt half, it's meatier than the
>>> shank half. If you're not keen on carving around bone ask the butcher
>>> to bone and tie it for you, use the bone for great stock.
>>
>>Not sure I've ever had a fresh ham or even where to buy one. How is it
>>different? My issues with the ham I've had is that it is very salty and
>>has
>>an awful texture. It's sort of flabby/chewy.
>>
>
> Our supermarket has them around Easter. It is different that it is
> not cured and not salty. If the ones you had so far were bad texture,
> maybe you never had a really good one. Cheap hams are often labeled
> "ham and water added product" since they have been injected with a lot
> of brine.

"Ed Pawlowski" > wrote in message
...
> On Wed, 20 Mar 2013 23:12:57 -0700, "Julie Bove"
> > wrote:
>
>
>
>>> If you're not crazy about ham it's because you're probably talking
>>> about a cured ham. Consider roasting a fresh ham, you'll never go
>>> back to a cured ham again and you won't even want the turkey... fresh
>>> ham is the KING of meats. A whole fresh ham (about 16 pounds) will
>>> easily feed 12 hungry adults
>>> There are many ways to cook a fresh ham, this one is simple and tried
>>> and true:
>>> http://www.epicurious.com/recipes/fo...an-Gravy-10338
>>> If you only want a half ham get the butt half, it's meatier than the
>>> shank half. If you're not keen on carving around bone ask the butcher
>>> to bone and tie it for you, use the bone for great stock.
>>
>>Not sure I've ever had a fresh ham or even where to buy one. How is it
>>different? My issues with the ham I've had is that it is very salty and
>>has
>>an awful texture. It's sort of flabby/chewy.
>>
>
> Our supermarket has them around Easter. It is different that it is
> not cured and not salty. If the ones you had so far were bad texture,
> maybe you never had a really good one. Cheap hams are often labeled
> "ham and water added product" since they have been injected with a lot
> of brine.

Pretty sure that's all we ever had. I remember my mom serving one to her
mom and her aunt. She also made baked beans with bacon in them. They were
horrified at the sodium content. We had stayed at this particular aunt's
house. Apparently my mom forgot her bland meals. Every breakfast was cream
of wheat. No salt or sugar in it. Plain meats, vegetables and fruits. She
was a stickler for the no sodium thing. Something to do with her husband's
diet.

On Thu, 21 Mar 2013 05:56:51 -0400, Ed Pawlowski > wrote:

>On Wed, 20 Mar 2013 23:12:57 -0700, "Julie Bove"
> wrote:
>
>
>
>>> If you're not crazy about ham it's because you're probably talking
>>> about a cured ham. Consider roasting a fresh ham, you'll never go
>>> back to a cured ham again and you won't even want the turkey... fresh
>>> ham is the KING of meats. A whole fresh ham (about 16 pounds) will
>>> easily feed 12 hungry adults
>>> There are many ways to cook a fresh ham, this one is simple and tried
>>> and true:
>>> http://www.epicurious.com/recipes/fo...an-Gravy-10338
>>> If you only want a half ham get the butt half, it's meatier than the
>>> shank half. If you're not keen on carving around bone ask the butcher
>>> to bone and tie it for you, use the bone for great stock.
>>
>>Not sure I've ever had a fresh ham or even where to buy one. How is it
>>different? My issues with the ham I've had is that it is very salty and has
>>an awful texture. It's sort of flabby/chewy.
>>
>
>Our supermarket has them around Easter. It is different that it is
>not cured and not salty. If the ones you had so far were bad texture,
>maybe you never had a really good one. Cheap hams are often labeled
>"ham and water added product" since they have been injected with a lot
>of brine.

Fresh ham has nothing added or it couldn't be sold as fresh ham.

Brooklyn1 wrote:
>
> On Thu, 21 Mar 2013 05:56:51 -0400, Ed Pawlowski > wrote:
>
> >On Wed, 20 Mar 2013 23:12:57 -0700, "Julie Bove"
> > wrote:
> >
> >
> >
> >>> If you're not crazy about ham it's because you're probably talking
> >>> about a cured ham. Consider roasting a fresh ham, you'll never go
> >>> back to a cured ham again and you won't even want the turkey... fresh
> >>> ham is the KING of meats. A whole fresh ham (about 16 pounds) will
> >>> easily feed 12 hungry adults
> >>> There are many ways to cook a fresh ham, this one is simple and tried
> >>> and true:
> >>> http://www.epicurious.com/recipes/fo...an-Gravy-10338
> >>> If you only want a half ham get the butt half, it's meatier than the
> >>> shank half. If you're not keen on carving around bone ask the butcher
> >>> to bone and tie it for you, use the bone for great stock.
> >>
> >>Not sure I've ever had a fresh ham or even where to buy one. How is it
> >>different? My issues with the ham I've had is that it is very salty and has
> >>an awful texture. It's sort of flabby/chewy.
> >>
> >
> >Our supermarket has them around Easter. It is different that it is
> >not cured and not salty. If the ones you had so far were bad texture,
> >maybe you never had a really good one. Cheap hams are often labeled
> >"ham and water added product" since they have been injected with a lot
> >of brine.
>
> Fresh ham has nothing added or it couldn't be sold as fresh ham.

It sounds very good to me. I guess you would have to buy it from a butcher
or get it from a neighbor that just killed a pig? I don't think a grocery
store would sell it.
G.

Clueless AOL newbie Sheldon "Pussy" Katz blathered:

> Fresh ham has nothing added or it couldn't be sold as fresh ham.

As usual, you are both wrong and ignorant. Do you think that injected
chickens (which are ubiquitous at your beloved Wal*Mart) are not sold as
fresh either? Or did you just mindlessly parrot what the voices in your head
told you to post -- AGAIN?

Bob

"Judy Haffner" > wrote in message
...
>
> Holy Toledo! I can't believe how fast Easter is coming up! I just got my
> St. Patrick's Day decor put away and this morning I got the Easter stuff
> out and put it all up, but sure doesn't look much like Easter outside!
> If anybody plans to hide eggs here, they'll have to do it in the SNOW or
> inside, as we've had 7 inches of white stuff fall this week, but is
> gorgeous out today for the first day of spring.
>
> Sooooo what will you be serving at your house on Easter? (unless you are
> eating out) Do you have a big supper meal, or prefer to have a brunch
> instead, or maybe both?
>
> Do you always traditionally serve ham? I'm not real crazy about ham, but
> usually have it and a turkey. I think we may take the family out for
> brunch again. We did this last year and it worked out real good. Would
> just have our youngest unmarried daughter for supper then, and she
> doesn't care for ham either, so would just only do a smaller turkey with
> the basic trimmings, and have a low-cal dessert, since she is dieting
> and has gone down 5 sizes.
>
> Am interested in what your plans are and what you are serving? If it
> sounds better than what we've having, I might just invite myself over to
> sit a your table! LOL
>
> Judy
>


I know I'm having leg of lamb with mint jelly. It takes me back to my
childhood. DH doesn't like lamb, so probably a small ham too. Haven't
decided on the sides yet.

Cheri

Cheri wrote:

>I know I'm having leg of lamb with mint
> jelly. It takes me back to my childhood.
> DH doesn't like lamb, so probably a
> small ham too. Haven't decided on the
> sides yet.

That's something I never remember having growing up at home, and in
fact, I'm quite certain mom never roasted a leg of lamb ever, as always
had ham every Easter, which never thrilled me much, even as a kid.

Judy

On Wed, 20 Mar 2013 11:21:02 -0800, (Judy Haffner)
wrote:



>Am interested in what your plans are and what you are serving? If it
>sounds better than what we've having, I might just invite myself over to
>sit a your table! LOL
>
>Judy

A ham from www.nodinesmokehouse.com We made a trip out there this
past Saturday and bought a ham, pork loin, 5 different bacons, duck
breast, duck mousse, and a few other goodies.

We had one of their hams for Christmas and it was excellent.

Aside from the ham, probably potato salad, applesauce, and a garden
salad.

On 3/20/2013 10:32 PM, Ed Pawlowski wrote:

> On Wed, 20 Mar 2013 11:21:02 -0800, (Judy Haffner)
> wrote:
>
>
>
>> Am interested in what your plans are and what you are serving? If it
>> sounds better than what we've having, I might just invite myself over to
>> sit a your table! LOL
>>
>> Judy
>
> A ham from www.nodinesmokehouse.com We made a trip out there this
> past Saturday and bought a ham, pork loin, 5 different bacons, duck
> breast, duck mousse, and a few other goodies.
>
> We had one of their hams for Christmas and it was excellent.
>
> Aside from the ham, probably potato salad, applesauce, and a garden
> salad.
>
I saw some prime rib in the grocery store today which I don't often see
in such huge pieces. I was sooooooo tempted but I'm not cooking the
main dish for Easter this year so I had to pass. It made my mouth water
just looking at it. One of the largest was only $50 and it was 5 ribs.


--
CAPSLOCK–Preventing Login Since 1980.

Judy Haffner wrote:
> Holy Toledo! I can't believe how fast Easter is coming up! I just got
> my St. Patrick's Day decor put away and this morning I got the Easter
> stuff out and put it all up, but sure doesn't look much like Easter
> outside! If anybody plans to hide eggs here, they'll have to do it in
> the SNOW or inside, as we've had 7 inches of white stuff fall this
> week, but is gorgeous out today for the first day of spring.
>
> Sooooo what will you be serving at your house on Easter? (unless you
> are eating out) Do you have a big supper meal, or prefer to have a
> brunch instead, or maybe both?
>
> Do you always traditionally serve ham? I'm not real crazy about ham,
> but usually have it and a turkey. I think we may take the family out
> for brunch again. We did this last year and it worked out real good.
> Would just have our youngest unmarried daughter for supper then, and
> she doesn't care for ham either, so would just only do a smaller
> turkey with the basic trimmings, and have a low-cal dessert, since
> she is dieting and has gone down 5 sizes.
>
> Am interested in what your plans are and what you are serving? If it
> sounds better than what we've having, I might just invite myself over
> to sit a your table! LOL
>
> Judy

We are neither religous nor traditional. And we're probably not even going
to have a meal at my mom's house this year seeing as how she is fixing on
moving. Mostly what we do is buy some kind of seasonal paper plates.
That's about as festive as we get. We do make Easter eggs and I will
usually make egg salad. Daughter wants to do the eggs this year. I
probably won't make egg salad. Nobody ate it last year.

I have no clue what I might make. But maybe baked beans.

Julie Bove wrote:

>We are neither religious nor traditional.
> And we're probably not even going to
> have a meal at my mom's house this
> year seeing as how she is fixing on
> moving. Mostly what we do is buy some
> kind of seasonal paper plates. That's
> about as festive as we get. We do make
> Easter eggs and I will usually make egg
> salad. Daughter wants to do the eggs
> this year. I probably won't make egg
> salad. Nobody ate it last year.

I don't think a person has to be devoutly religious to have a nice
special meal on a holiday, IMO. Do you not celebrate Christmas either,
except for buying paper plates?

What do you mean by egg salad...like for a sandwich filling, or perhaps
potato salad with eggs in it?

We always do something special for every holiday there is, and go all
out decorating, etc., even for St. Patrick's Day, and heck, I'm not even
Irish, but any excuse to celebrate anything, I'm all for it!

Judy