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Ham question
"Ophelia" wrote in message ...
"Cheri" > wrote in message ... > > "Ophelia" > wrote in message > ... > >> I have mentioned this here before I think, but I make a Maple-Brined >> Pork Loin which might work well with ham. >> >> Near the end of roasting I cover it with a mix of oil, maple syrup and >> mustard. > > Yes, I have made it and posted a pic of it here from your recipe. I like > it a lot. Do you think it would work with ham? ========= I don't see why not as a glaze. Cheri |
Ham question
"Ophelia" wrote in message ...
"Gary" > wrote in message ... > Ophelia wrote: >> >> "Cheri" > wrote in message >> ... >> > >> > "Ophelia" > wrote in message >> > ... >> > >> >> I have mentioned this here before I think, but I make a Maple-Brined >> >> Pork Loin which might work well with ham. >> >> >> >> Near the end of roasting I cover it with a mix of oil, maple syrup >> >> and >> >> mustard. >> > >> > Yes, I have made it and posted a pic of it here from your recipe. I >> > like >> > it a lot. >> >> Do you think it would work with ham? > > It certainly would. > > One thing about covering ham with anything sweet - various glazes, the > pineapple and brown sugar thing, etc. That only coats the outside of a > ham. You still get pure ham after the first slice or two. That coating > doesn't soak in beyond the first slice or two. > > I like the pineapple and brown sugar thing (plus a pinch or two of > powdered clove). Mixed with the ham drippings, it's a very good > taste. That doesn't mean the whole ham has that taste. Great thanks:) We are not keen on overly sweet things, and the mustard gives it a zing:) Himself won't have mustard usually but he loves it with this! ========== My dh doesn't usually like any kind of sweet meat, but I do, so I usually just make roasts and things without glaze and then add what I want when serving, or make separate when BBQing etc. He did like your recipe for this pork roast though. Cheri |
Ham question
"Brooklyn1" wrote in message ...
On Fri, 25 Mar 2016 23:39:42 -0700, "Cheri" > wrote: > >"Ed Pawlowski" > wrote in message >news:U_OdnQVB8th7VmjLnZ2dnUU7- > >> Nothing. Just plain ham if it is a good ham. I see no reason to make it >> with a candy coating. I like my share of sweets but not on ham, not do I >> like that sweet potato with marshmallows. > >I like the marshmallows but not the sweet potato. :) > >Cheri I don't like canned sweets/yams, I love baked in their jackets. My favorite marshmallows are Mallomars. https://www.thrillist.com/eat/nation...bout-mallomars Butt half fresh ham: http://i63.tinypic.com/2irxjdy.jpg Fresh ham, the King of roasts: http://i65.tinypic.com/2mjscx.jpg ========== Yes, a lot of people love sweet potatoes, just not my thing...that and any kind of beets. Cheri |
Ham question
taxed and spent wrote:
> > I would like to know some alternatives to the pineapple and/or brown sugar. Best alternative is just to cook it plain and simple. From another post I just made: ---------------------------------------------------------------------- One thing about covering ham with anything sweet - various glazes, the pineapple and brown sugar thing, etc. That only coats the outside of a ham. You still get pure ham after the first slice or two. That coating doesn't soak in beyond the first slice or two. I like the pineapple and brown sugar thing (plus a pinch or two of powdered clove). Mixed with the ham drippings, it's a very good taste. That doesn't mean the whole ham has that taste. --------------------------------------------------------------------- G. |
Ham question
"Cheri" > wrote in message ... > "Ophelia" wrote in message ... > > > > "Gary" > wrote in message > ... >> Ophelia wrote: >>> >>> "Cheri" > wrote in message >>> ... >>> > >>> > "Ophelia" > wrote in message >>> > ... >>> > >>> >> I have mentioned this here before I think, but I make a Maple-Brined >>> >> Pork Loin which might work well with ham. >>> >> >>> >> Near the end of roasting I cover it with a mix of oil, maple syrup >>> >> and >>> >> mustard. >>> > >>> > Yes, I have made it and posted a pic of it here from your recipe. I >>> > like >>> > it a lot. >>> >>> Do you think it would work with ham? >> >> It certainly would. >> >> One thing about covering ham with anything sweet - various glazes, the >> pineapple and brown sugar thing, etc. That only coats the outside of a >> ham. You still get pure ham after the first slice or two. That coating >> doesn't soak in beyond the first slice or two. >> >> I like the pineapple and brown sugar thing (plus a pinch or two of >> powdered clove). Mixed with the ham drippings, it's a very good >> taste. That doesn't mean the whole ham has that taste. > > Great thanks:) We are not keen on overly sweet things, and the mustard > gives it a zing:) Himself won't have mustard usually but he loves it with > this! > ========== > > My dh doesn't usually like any kind of sweet meat, but I do, so I usually > just make roasts and things without glaze and then add what I want when > serving, or make separate when BBQing etc. He did like your recipe for > this pork roast though. That's good. Do you think the mustard made a difference? I think it dilutes the sweetness. -- http://www.helpforheroes.org.uk/shop/ |
Ham question
"Cheri" > wrote in message ... > "Brooklyn1" wrote in message > ... > > On Fri, 25 Mar 2016 23:39:42 -0700, "Cheri" > > wrote: > >> >>"Ed Pawlowski" > wrote in message >>news:U_OdnQVB8th7VmjLnZ2dnUU7- >> >>> Nothing. Just plain ham if it is a good ham. I see no reason to make >>> it >>> with a candy coating. I like my share of sweets but not on ham, not do >>> I >>> like that sweet potato with marshmallows. >> >>I like the marshmallows but not the sweet potato. :) >> >>Cheri > > I don't like canned sweets/yams, I love baked in their jackets. > My favorite marshmallows are Mallomars. > https://www.thrillist.com/eat/nation...bout-mallomars > Butt half fresh ham: > http://i63.tinypic.com/2irxjdy.jpg > Fresh ham, the King of roasts: > http://i65.tinypic.com/2mjscx.jpg > ========== > > Yes, a lot of people love sweet potatoes, just not my thing...that and any > kind of beets. Hmm beets yes, sweet pots no:)) I always have my beets boiled and then sliced into malt vinegar. It's the only way we eat them. -- http://www.helpforheroes.org.uk/shop/ |
Ham question
On Sat, 26 Mar 2016 11:03:34 -0500, Gary > wrote:
>Ophelia wrote: >> >> "Cheri" > wrote in message >> ... >> > >> > "Ophelia" > wrote in message >> > ... >> > >> >> I have mentioned this here before I think, but I make a Maple-Brined >> >> Pork Loin which might work well with ham. >> >> >> >> Near the end of roasting I cover it with a mix of oil, maple syrup and >> >> mustard. >> > >> > Yes, I have made it and posted a pic of it here from your recipe. I like >> > it a lot. >> >> Do you think it would work with ham? > >It certainly would. > >One thing about covering ham with anything sweet - various glazes, the >pineapple and brown sugar thing, etc. That only coats the outside of a >ham. You still get pure ham after the first slice or two. That coating >doesn't soak in beyond the first slice or two. > >I like the pineapple and brown sugar thing (plus a pinch or two of >powdered clove). Mixed with the ham drippings, it's a very good >taste. That doesn't mean the whole ham has that taste. It does if it's a spiral cut ham. I sometimes use those ham glaze packets for clove studded SPAM. |
Ham question
On Sat, 26 Mar 2016 09:47:08 -0700 (PDT), John Kuthe
> wrote: >On Saturday, March 26, 2016 at 10:37:55 AM UTC-6, Brooklyn1 wrote: >> On Fri, 25 Mar 2016 23:39:42 -0700, "Cheri" > >> wrote: >> >> > >> >"Ed Pawlowski" > wrote in message >> >news:U_OdnQVB8th7VmjLnZ2dnUU7- >> > >> >> Nothing. Just plain ham if it is a good ham. I see no reason to make it >> >> with a candy coating. I like my share of sweets but not on ham, not do I >> >> like that sweet potato with marshmallows. >> > >> >I like the marshmallows but not the sweet potato. :) >> > >> >Cheri >> >> I don't like canned sweets/yams, I love baked in their jackets. >> My favorite marshmallows are Mallomars. >> https://www.thrillist.com/eat/nation...bout-mallomars >> Butt half fresh ham: >> http://i63.tinypic.com/2irxjdy.jpg >> Fresh ham, the King of roasts: >> http://i65.tinypic.com/2mjscx.jpg > >Weird!! I can view and see one of your Tinypic pics, but not the other!! > >Tinypic .com is SUCH a PITA for me like that!! :-( I used to use it all the time until it started flaking out for me. Now I host pics in Facebook. Seems to work better. > >John Kuthe... Could be your computer. |
Ham question
On Saturday, March 26, 2016 at 11:35:55 AM UTC-6, Brooklyn1 wrote:
> On Sat, 26 Mar 2016 09:47:08 -0700 (PDT), John Kuthe > > wrote: > > >On Saturday, March 26, 2016 at 10:37:55 AM UTC-6, Brooklyn1 wrote: > >> On Fri, 25 Mar 2016 23:39:42 -0700, "Cheri" > > >> wrote: > >> > >> > > >> >"Ed Pawlowski" > wrote in message > >> >news:U_OdnQVB8th7VmjLnZ2dnUU7- > >> > > >> >> Nothing. Just plain ham if it is a good ham. I see no reason to make it > >> >> with a candy coating. I like my share of sweets but not on ham, not do I > >> >> like that sweet potato with marshmallows. > >> > > >> >I like the marshmallows but not the sweet potato. :) > >> > > >> >Cheri > >> > >> I don't like canned sweets/yams, I love baked in their jackets. > >> My favorite marshmallows are Mallomars. > >> https://www.thrillist.com/eat/nation...bout-mallomars > >> Butt half fresh ham: > >> http://i63.tinypic.com/2irxjdy.jpg > >> Fresh ham, the King of roasts: > >> http://i65.tinypic.com/2mjscx.jpg > > > >Weird!! I can view and see one of your Tinypic pics, but not the other!! > > > >Tinypic .com is SUCH a PITA for me like that!! :-( I used to use it all the time until it started flaking out for me. Now I host pics in Facebook. Seems to work better. > > > >John Kuthe... > > Could be your computer. But what's the difference at the Tinypic site? Computers are not time-dependent devices, they are non-time variable. Why should one Tinypic pic be visible to me on my computer and another not? The differnce has to be on the Tinypic end. It's flaky! John Kuthe... |
Ham question
"Ophelia" > wrote in message ... > > > "Cheri" > wrote in message > ... >> "Ophelia" wrote in message ... >> >> >> >> "Gary" > wrote in message >> ... >>> Ophelia wrote: >>>> >>>> "Cheri" > wrote in message >>>> ... >>>> > >>>> > "Ophelia" > wrote in message >>>> > ... >>>> > >>>> >> I have mentioned this here before I think, but I make a >>>> >> Maple-Brined >>>> >> Pork Loin which might work well with ham. >>>> >> >>>> >> Near the end of roasting I cover it with a mix of oil, maple syrup >>>> >> and >>>> >> mustard. >>>> > >>>> > Yes, I have made it and posted a pic of it here from your recipe. I >>>> > like >>>> > it a lot. >>>> >>>> Do you think it would work with ham? >>> >>> It certainly would. >>> >>> One thing about covering ham with anything sweet - various glazes, the >>> pineapple and brown sugar thing, etc. That only coats the outside of a >>> ham. You still get pure ham after the first slice or two. That coating >>> doesn't soak in beyond the first slice or two. >>> >>> I like the pineapple and brown sugar thing (plus a pinch or two of >>> powdered clove). Mixed with the ham drippings, it's a very good >>> taste. That doesn't mean the whole ham has that taste. >> >> Great thanks:) We are not keen on overly sweet things, and the mustard >> gives it a zing:) Himself won't have mustard usually but he loves it >> with >> this! >> ========== >> >> My dh doesn't usually like any kind of sweet meat, but I do, so I usually >> just make roasts and things without glaze and then add what I want when >> serving, or make separate when BBQing etc. He did like your recipe for >> this pork roast though. > > That's good. Do you think the mustard made a difference? I think it > dilutes the sweetness. Definitely Cheri |
Ham question
"Gary" > wrote in message ... > I'm not big on "traditional holiday" dinners so a ham means nothing to > me on Easter. I've already got a rebellious Easter dinner planned. > heheh I'll write about that tomorrow while it's cooking. > > Anyway...thanks to all of you that gave me some ideas. I hope it's fried pork chops with a can of mushroom soup added after frying. Mmmmmmmm. :) Cheri |
Ham question
"Sqwertz" > wrote in message ... > On Sat, 26 Mar 2016 11:39:25 -0500, Gary wrote: > >> Kindly speak to me in English, French, or Ferret. >> I don't know what you asked. > > Why don't you have that asshole killfiled? At least do us the favor > of not responding to him. and you re J.B. you twit. |
Ham question
Sqwertz wrote:
> > Gary wrote: > > Any opinions today are welcome. I'll be at the store tomorrow early am > > and decide if I want one at all. > > Also look for the amount of water added. $.97/lb hams probably have > 30-35% water added. if you have the option of buying a "Ham in > natural juices" ham for $.50/more, go for it. First - thank you to EVERYONE that responded. Most everyone agreed on a shank portion so that's what I'll look for. Also thank you specifically to Steve for mentioning the water added vs the natural juice kinds. I looked this morning and all they had were the (desired) shank portions. The sale ones did say water added. Right next to them was one that was "with natural juices." It was 80 cents per pound more but it sure did look nicer than the cheap water added ones. I decided just wait until at least Tuesday to maybe buy a ham. I haven't cooked one in years so I'll probably get the natural juice one rather than go cheap. I'll also try my secondary store and see what they have. I'm not big on "traditional holiday" dinners so a ham means nothing to me on Easter. I've already got a rebellious Easter dinner planned. heheh I'll write about that tomorrow while it's cooking. Anyway...thanks to all of you that gave me some ideas. |
Ham question
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 |
Ham question
On 3/26/2016 12:55 PM, Cheri wrote:
> > Yes, a lot of people love sweet potatoes, just not my thing...that and > any kind of beets. > > Cheri > Ever try them roasted or fried so they get a little crispy? Entirely different thing that boiled and mashed. |
Ham question
"Gary" > wrote in message ... > 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 Go for it:) -- http://www.helpforheroes.org.uk/shop/ |
Ham question
Brooklyn1 wrote:
> > I sometimes use those ham glaze > packets for clove studded SPAM. Ok Sheldon. I like Spam as much as the next person but clove studded with ham glaze is taking that ground up mess a bit too far, don't you think? lol |
Ham question
Cheri wrote:
> > "Gary" > wrote in message ... > > > I'm not big on "traditional holiday" dinners so a ham means nothing to > > me on Easter. I've already got a rebellious Easter dinner planned. > > heheh I'll write about that tomorrow while it's cooking. > > > > Anyway...thanks to all of you that gave me some ideas. > > I hope it's fried pork chops with a can of mushroom soup added after frying. > Mmmmmmmm. :) My mother used to make that when I was young and I loved it. I'm planning to make it again sometime soon just for old times sake. |
Ham question
On Sat, 26 Mar 2016 14:21:20 -0500, Gary > wrote:
>Brooklyn1 wrote: >> >> I sometimes use those ham glaze >> packets for clove studded SPAM. > >Ok Sheldon. I like Spam as much as the next person >but clove studded with ham glaze is taking that ground >up mess a bit too far, don't you think? lol I can recall seeing pictures and recipe for that in magazines years ago. You obviously are not into 'classy.' ;) Janet US |
Ham question
On Fri, 25 Mar 2016 10:11:22 -0500, 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 I buy the cheap, water added hams after Easter and put them in the deep freeze. During the summer I put one in the smoker with hickory wood chips. All that extra salty water drains off and tasty real smoke flavor is added. Janet US |
Ham question
On 3/25/2016 6:55 PM, Sqwertz wrote:
> Either cut, it would be awful. > > -sw You criminally STALK and ABUSE women, you sick little dwarfy man! Here's what you did when you went all over the Usenet impersonating the well-liked regular named "sf" and posting all her personal data on the net against her will, including her: * home address * age * cell phone number * husband's name etc. YOU did that, you evil *******! And then you had the hubris to actually GLOAT about in public saying: ---------------------------------------------------------------------------------- ost > Wed, 25 Nov 2015 21:18:00 -0600 MicroPlanet-Gravity/3.0.4 She should call the cops. I've already publicly admitted it is me so a conviction should be a piece of cake and then forging would stop. So what's stopping her? I think she suffers from Bovism - she just loves the attention and drama and screw the rest of the group. -sw ----------------------------------------------------------------------------------- And before that you literally stalked poor Omelet, a local Auustin favorite, right off the Usenet! In your worst moment ever you actually begged her to KILL you: ----------------------------------------------------------------------------------- ost > 3/18/2011 3:49 PM Microsoft Internet News 4.70.1162 readnews.com - News for Geeks and ISPs fa35d278.newsreader.readnews.com Sorry I don't fit either of your Ideal Psycho Pal Profiles. -sw --------------------------------------------------------------------------------------- I'd prefer you use a sniper rifle on me from a few hundred yards away. There you go - a reason for you to buy yet another gun and ammo. ---------------------------------------------------------------------------------------- Then after having your nose rubbed in your filthy criminal stalking you came back with, not an apology, nor the slightest remorse, just this: "The facebook group is much more pleasant." But we all know that's only because you cower over there in mortal fear of being booted by the FB admins. You're _so done_ here virus, I mean really ****ing done. I'm making you a project like no other, expect a lot more of your evil abuse and hatred to be aired for all to see here. And we both know there's a google archive full of your hatred of women just waiting to be hung out on the virtual clothesline to dry. Enjoy then, you rotten, worthless misogynistic *******! |
Ham question
On 3/25/2016 6:44 PM, Sqwertz wrote:
> you'd have a pretty > tasteless and dry ham. > > -sw You criminally STALK and ABUSE women, you sick little dwarfy man! Here's what you did when you went all over the Usenet impersonating the well-liked regular named "sf" and posting all her personal data on the net against her will, including her: * home address * age * cell phone number * husband's name etc. YOU did that, you evil *******! And then you had the hubris to actually GLOAT about in public saying: ---------------------------------------------------------------------------------- ost > Wed, 25 Nov 2015 21:18:00 -0600 MicroPlanet-Gravity/3.0.4 She should call the cops. I've already publicly admitted it is me so a conviction should be a piece of cake and then forging would stop. So what's stopping her? I think she suffers from Bovism - she just loves the attention and drama and screw the rest of the group. -sw ----------------------------------------------------------------------------------- And before that you literally stalked poor Omelet, a local Auustin favorite, right off the Usenet! In your worst moment ever you actually begged her to KILL you: ----------------------------------------------------------------------------------- ost > 3/18/2011 3:49 PM Microsoft Internet News 4.70.1162 readnews.com - News for Geeks and ISPs fa35d278.newsreader.readnews.com Sorry I don't fit either of your Ideal Psycho Pal Profiles. -sw --------------------------------------------------------------------------------------- I'd prefer you use a sniper rifle on me from a few hundred yards away. There you go - a reason for you to buy yet another gun and ammo. ---------------------------------------------------------------------------------------- Then after having your nose rubbed in your filthy criminal stalking you came back with, not an apology, nor the slightest remorse, just this: "The facebook group is much more pleasant." But we all know that's only because you cower over there in mortal fear of being booted by the FB admins. You're _so done_ here virus, I mean really ****ing done. I'm making you a project like no other, expect a lot more of your evil abuse and hatred to be aired for all to see here. And we both know there's a google archive full of your hatred of women just waiting to be hung out on the virtual clothesline to dry. Enjoy then, you rotten, worthless misogynistic *******! |
Ham question
In article >, ost
says... > > On Sat, 26 Mar 2016 11:46:10 -0000, Janet wrote: > > > In article >, ost > > says... > >> > >> On Fri, 25 Mar 2016 18:50:34 -0600, graham wrote: > >> > >>> On 25/03/2016 6:44 PM, Sqwertz wrote: > >>>> On Sat, 26 Mar 2016 00:13:08 -0000, Janet wrote: > >>>> > >>>>> I soak then boil the ham, peel off the skin, score the fat into > >>>>> diamonds and stick a clove in the centre of each. Then spread > >>>>> mustard over the fat; then apply a coating of demerara nugar . Then > >>>>> roast. > >>>> > >>>> You must have different kinds of hams than here in the U.S. If you > >>>> were to soak-boil-roast a typical U.S. ham you'd have a pretty > >>>> tasteless and dry ham. > >>>> > >>> Depends on whether you are describing a real ham, i.e., cured, or a leg > >>> of pork. > >> > >> Either cut, it would be awful. > > > > So you haven't encountered real ham. No surprise :-) > > Still not convinced yours is any different (or better) than ours. It > could just be over salted, requiring you to leech out the extra salt, > and along with it, the flavor. Or it just could be that your country > prefers flavorless hams (if bangers are any example of sausages...) > > And I doubt you're talking about dry cured hams. wrong again http://www.peelham.co.uk/organic-ham-and-bacon "Our delicious slow, dry-cured ham and bacon are made from our free- range organic rare-breed and rare-breed cross (Tamworth) pigs. We dry- cure our hams and bacon by-hand, using a traditional cure including sea- salt, organic cane-sugar and the lowest possible Sodium nitrite content (80 ppm as opposed to 250ppm used by mass producers of ham for supermarkets) and approved by the Soil Association. We don?t inject our hams or immerse them in brine. Neither do we use cure-accelerators, colorants or colour-fixers. We home-cure our hams using the traditional slow dry-curing method of thoroughly and carefully applying the salt by hand to each piece before leaving it to cure." Janet. |
Ham question
On 26/03/2016 3:35 PM, Janet wrote:
> In article >, ost > says... >> >> On Sat, 26 Mar 2016 11:46:10 -0000, Janet wrote: >> >>> In article >, ost >>> says... >>>> >>>> On Fri, 25 Mar 2016 18:50:34 -0600, graham wrote: >>>> >>>>> On 25/03/2016 6:44 PM, Sqwertz wrote: >>>>>> On Sat, 26 Mar 2016 00:13:08 -0000, Janet wrote: >>>>>> >>>>>>> I soak then boil the ham, peel off the skin, score the fat into >>>>>>> diamonds and stick a clove in the centre of each. Then spread >>>>>>> mustard over the fat; then apply a coating of demerara nugar . Then >>>>>>> roast. >>>>>> >>>>>> You must have different kinds of hams than here in the U.S. If you >>>>>> were to soak-boil-roast a typical U.S. ham you'd have a pretty >>>>>> tasteless and dry ham. >>>>>> >>>>> Depends on whether you are describing a real ham, i.e., cured, or a leg >>>>> of pork. >>>> >>>> Either cut, it would be awful. >>> >>> So you haven't encountered real ham. No surprise :-) >> >> Still not convinced yours is any different (or better) than ours. It >> could just be over salted, requiring you to leech out the extra salt, >> and along with it, the flavor. Or it just could be that your country >> prefers flavorless hams (if bangers are any example of sausages...) >> >> And I doubt you're talking about dry cured hams. > > wrong again > > http://www.peelham.co.uk/organic-ham-and-bacon > > "Our delicious slow, dry-cured ham and bacon are made from our free- > range organic rare-breed and rare-breed cross (Tamworth) pigs. We dry- > cure our hams and bacon by-hand, using a traditional cure including sea- > salt, organic cane-sugar and the lowest possible Sodium nitrite content > (80 ppm as opposed to 250ppm used by mass producers of ham for > supermarkets) and approved by the Soil Association. We don?t inject our > hams or immerse them in brine. Neither do we use cure-accelerators, > colorants or colour-fixers. We home-cure our hams using the traditional > slow dry-curing method of thoroughly and carefully applying the salt by > hand to each piece before leaving it to cure." > > Janet. > Or there's this: http://www.neavesofdebenham.co.uk/hams.html SUFFOLK CURE HAM Before most of us were born, many families in Suffolk kept a pig. As an alternative to salt alone, sugar and its by-products were used as preservatives. Our Suffolk Cure Ham is produced using the traditional methods. It is steeped in molasses, dark Mauritius sugar and Guinness. From these ingredients it can be seen that the Guinness counteracts the sweetness and tenderises the meat producing a dark, succulent texture. |
Ham question
Gary wrote:
>Brooklyn1 wrote: >> >> I sometimes use those ham glaze >> packets for clove studded SPAM. > >Ok Sheldon. I like Spam as much as the next person >but clove studded with ham glaze is taking that ground >up mess a bit too far, don't you think? lol You'd be susrprised it how good it is; roll and press the entire chub of SPAM in a plate of powdered glaze until well coated, then in the same plate nuke on medium, on each side for about 30 seconds... keep flipping until heated through and the glaze melts and sets.... if you nuke it too long on a side it will burn where it contacts the plate. It's realy nice sliced for a sandwhich. I already posted a picture several times. |
Ham question
On Sat, 26 Mar 2016 13:26:41 -0500, Gary > wrote:
>Sqwertz wrote: >> >> Gary wrote: >> > Any opinions today are welcome. I'll be at the store tomorrow early am >> > and decide if I want one at all. >> >> Also look for the amount of water added. $.97/lb hams probably have >> 30-35% water added. if you have the option of buying a "Ham in >> natural juices" ham for $.50/more, go for it. > >First - thank you to EVERYONE that responded. Most everyone agreed on >a shank portion so that's what I'll look for. > >Also thank you specifically to Steve for mentioning the water added vs >the natural juice kinds. > >I looked this morning and all they had were the (desired) shank >portions. That's because the people who know hams bought up all the butt portions. Here the butt portion was 10¢ a pound more, $1.09/lb vs ..99¢/lb... do you not think the butt portion costs a little more because it's less desireable... the butt portion contains about 15% more meat per pound, and I find it a lot easier to carve, gives much nicer slices, and is more moist and less stringy/gristly than the part down near the hock... it's the cheapskate know nothings who opt for the shank portion. |
Ham question
"Gary" > wrote in message ... > Cheri wrote: >> >> "Gary" > wrote in message >> ... >> >> > I'm not big on "traditional holiday" dinners so a ham means nothing to >> > me on Easter. I've already got a rebellious Easter dinner planned. >> > heheh I'll write about that tomorrow while it's cooking. >> > >> > Anyway...thanks to all of you that gave me some ideas. >> >> I hope it's fried pork chops with a can of mushroom soup added after >> frying. >> Mmmmmmmm. :) > > My mother used to make that when I was young and I loved it. I'm > planning to make it again sometime soon just for old times sake. I know, mine too, that's why I said it. It was great! Cheri |
Ham question
"Brooklyn1" > wrote in message > nicer slices, and is more moist and less stringy/gristly than the part > down near the hock... it's the cheapskate know nothings who opt for > the shank portion. Actually, you are the biggest "know nothing" here when it comes to cooking, and your sour old man personality doesn't make up for your lack of cooking skills either, which makes you a total loser. Cheri |
Ham question
Gary wrote in rec.food.cooking:
> Cheri wrote: > > > > "Gary" > wrote in message > > ... > > > > > I'm not big on "traditional holiday" dinners so a ham means > > > nothing to me on Easter. I've already got a rebellious Easter > > > dinner planned. heheh I'll write about that tomorrow while it's > > > cooking. > > > > > > Anyway...thanks to all of you that gave me some ideas. > > > > I hope it's fried pork chops with a can of mushroom soup added > > after frying. Mmmmmmmm. :) > > My mother used to make that when I was young and I loved it. I'm > planning to make it again sometime soon just for old times sake. LOL, my Mom did that sometimes but made the soup at the side. We'd dunk the chops in the soup and pray they would soften up enough we could chew them. -- |
Ham question
Janet wrote in rec.food.cooking:
> In article >, ost > says... > > > > On Sat, 26 Mar 2016 11:46:10 -0000, Janet wrote: > > > > > In article >, > > > ost says... > > >> > > >> On Fri, 25 Mar 2016 18:50:34 -0600, graham wrote: > > >> > > >>> On 25/03/2016 6:44 PM, Sqwertz wrote: > > >>>> On Sat, 26 Mar 2016 00:13:08 -0000, Janet wrote: > > > > > > > > >>>>> I soak then boil the ham, peel off the skin, score the fat > > into >>>>> diamonds and stick a clove in the centre of each. Then > > spread >>>>> mustard over the fat; then apply a coating of demerara > > nugar . Then >>>>> roast. > > > > > > > > >>>> You must have different kinds of hams than here in the U.S. > > If you >>>> were to soak-boil-roast a typical U.S. ham you'd have a > > pretty >>>> tasteless and dry ham. > > > > > > > > >>> Depends on whether you are describing a real ham, i.e., cured, > > or a leg >>> of pork. > > >> > > >> Either cut, it would be awful. > > > > > > So you haven't encountered real ham. No surprise :-) > > > > Still not convinced yours is any different (or better) than ours. > > It could just be over salted, requiring you to leech out the extra > > salt, and along with it, the flavor. Or it just could be that your > > country prefers flavorless hams (if bangers are any example of > > sausages...) > > > > And I doubt you're talking about dry cured hams. > > wrong again > > http://www.peelham.co.uk/organic-ham-and-bacon > > "Our delicious slow, dry-cured ham and bacon are made from our free- > range organic rare-breed and rare-breed cross (Tamworth) pigs. We > dry- cure our hams and bacon by-hand, using a traditional cure > including sea- salt, organic cane-sugar and the lowest possible > Sodium nitrite content (80 ppm as opposed to 250ppm used by mass > producers of ham for supermarkets) and approved by the Soil > Association. We don?t inject our hams or immerse them in brine. > Neither do we use cure-accelerators, colorants or colour-fixers. We > home-cure our hams using the traditional slow dry-curing method of > thoroughly and carefully applying the salt by hand to each piece > before leaving it to cure." > > Janet. LOL, give me a break. Every word of that ad screams SUCKER -- |
Ham question
On 3/26/2016 4:46 PM, Sqwertz wrote:
> I'll take a nice, modern ham instead - no soaking and boiling > required:-) > > -sw You criminally STALK and ABUSE women, you sick little dwarfy man! Here's what you did when you went all over the Usenet impersonating the well-liked regular named "sf" and posting all her personal data on the net against her will, including her: * home address * age * cell phone number * husband's name etc. YOU did that, you evil *******! And then you had the hubris to actually GLOAT about in public saying: ---------------------------------------------------------------------------------- ost > Wed, 25 Nov 2015 21:18:00 -0600 MicroPlanet-Gravity/3.0.4 She should call the cops. I've already publicly admitted it is me so a conviction should be a piece of cake and then forging would stop. So what's stopping her? I think she suffers from Bovism - she just loves the attention and drama and screw the rest of the group. -sw ----------------------------------------------------------------------------------- And before that you literally stalked poor Omelet, a local Auustin favorite, right off the Usenet! In your worst moment ever you actually begged her to KILL you: ----------------------------------------------------------------------------------- ost > 3/18/2011 3:49 PM Microsoft Internet News 4.70.1162 readnews.com - News for Geeks and ISPs fa35d278.newsreader.readnews.com Sorry I don't fit either of your Ideal Psycho Pal Profiles. -sw --------------------------------------------------------------------------------------- I'd prefer you use a sniper rifle on me from a few hundred yards away. There you go - a reason for you to buy yet another gun and ammo. ---------------------------------------------------------------------------------------- Then after having your nose rubbed in your filthy criminal stalking you came back with, not an apology, nor the slightest remorse, just this: "The facebook group is much more pleasant." But we all know that's only because you cower over there in mortal fear of being booted by the FB admins. You're _so done_ here virus, I mean really ****ing done. I'm making you a project like no other, expect a lot more of your evil abuse and hatred to be aired for all to see here. And we both know there's a google archive full of your hatred of women just waiting to be hung out on the virtual clothesline to dry. Enjoy then, you rotten, worthless misogynistic *******! |
Ham question
On Saturday, March 26, 2016 at 4:38:10 PM UTC-6, cshenk wrote:
> Janet wrote in rec.food.cooking: .... > > "Our delicious slow, dry-cured ham and bacon are made from our free- > > range organic rare-breed and rare-breed cross (Tamworth) pigs. We > > dry- cure our hams and bacon by-hand, using a traditional cure > > including sea- salt, organic cane-sugar and the lowest possible > > Sodium nitrite content (80 ppm as opposed to 250ppm used by mass > > producers of ham for supermarkets) and approved by the Soil > > Association. We don?t inject our hams or immerse them in brine. > > Neither do we use cure-accelerators, colorants or colour-fixers. We > > home-cure our hams using the traditional slow dry-curing method of > > thoroughly and carefully applying the salt by hand to each piece > > before leaving it to cure." > > > > Janet. > > LOL, give me a break. Every word of that ad screams SUCKER > > -- They use a lot of pretty words like"carefully applying the salt by hand". What do they do, place every grain of salt "carefully" onto the dead porcine animal flesh before curing? See, THOSE words would never fly as advertising, except maybe to psychopaths! John Kuthe... |
Ham question
In article >, cshenk1
@cox.net says... > > Janet wrote in rec.food.cooking: > > > In article >, ost > > says... > > > > > > On Sat, 26 Mar 2016 11:46:10 -0000, Janet wrote: > > > > > > > In article >, > > > > ost says... > > > >> > > > >> On Fri, 25 Mar 2016 18:50:34 -0600, graham wrote: > > > >> > > > >>> On 25/03/2016 6:44 PM, Sqwertz wrote: > > > >>>> On Sat, 26 Mar 2016 00:13:08 -0000, Janet wrote: > > > > > > > > > > >>>>> I soak then boil the ham, peel off the skin, score the fat > > > into >>>>> diamonds and stick a clove in the centre of each. Then > > > spread >>>>> mustard over the fat; then apply a coating of demerara > > > nugar . Then >>>>> roast. > > > > > > > > > > >>>> You must have different kinds of hams than here in the U.S. > > > If you >>>> were to soak-boil-roast a typical U.S. ham you'd have a > > > pretty >>>> tasteless and dry ham. > > > > > > > > > > >>> Depends on whether you are describing a real ham, i.e., cured, > > > or a leg >>> of pork. > > > >> > > > >> Either cut, it would be awful. > > > > > > > > So you haven't encountered real ham. No surprise :-) > > > > > > Still not convinced yours is any different (or better) than ours. > > > It could just be over salted, requiring you to leech out the extra > > > salt, and along with it, the flavor. Or it just could be that your > > > country prefers flavorless hams (if bangers are any example of > > > sausages...) > > > > > > And I doubt you're talking about dry cured hams. > > > > wrong again > > > > http://www.peelham.co.uk/organic-ham-and-bacon > > > > "Our delicious slow, dry-cured ham and bacon are made from our free- > > range organic rare-breed and rare-breed cross (Tamworth) pigs. We > > dry- cure our hams and bacon by-hand, using a traditional cure > > including sea- salt, organic cane-sugar and the lowest possible > > Sodium nitrite content (80 ppm as opposed to 250ppm used by mass > > producers of ham for supermarkets) and approved by the Soil > > Association. We don?t inject our hams or immerse them in brine. > > Neither do we use cure-accelerators, colorants or colour-fixers. We > > home-cure our hams using the traditional slow dry-curing method of > > thoroughly and carefully applying the salt by hand to each piece > > before leaving it to cure." > > > > Janet. > > LOL, give me a break. Every word of that ad screams SUCKER You clearly don't have the faintest clue about advertising standards legislation in grown-up countries. Janet. |
Ham question
On Sunday, March 27, 2016 at 1:04:18 PM UTC-4, Janet wrote:
> You clearly don't have the faintest clue about advertising standards > legislation in grown-up countries. You can get ham cured by hand that way here in the U.S. It costs what seems to us to be a small fortune. $90 (or conceivably more) for a 15-16 pound ham. Most Americans would rather pay $10-15 for half as much ham that has been produced in a factory. Even if one believes (and I do) that the hams are carefully hand-rubbed with salt to achieve uniform curing, a lot of Americans think that it's a mug's game to spend so much money for food. Here's one: <http://www.edwardsvaham.com/product/smoked-virginia-country-ham/country-ham> Personally, I don't mind spending a ton of money on a tiny bit of country ham or prosciutto, say $20 per pound but only buy 2 ounces. An entire ham would be way, way too much for me. Cindy Hamilton |
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