On 3/25/2016 11:11 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
>

Shank portion, IIRC, has a larger, easier to carve piece of meat.
Flavor wise, bot are the same.

At that price, it may be a ham and water added product.

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

On Friday, March 25, 2016 at 8:40:46 AM UTC-6, Ed Pawlowski wrote:
> On 3/25/2016 11:11 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
> >
>
> Shank portion, IIRC, has a larger, easier to carve piece of meat.
> Flavor wise, bot are the same.
>
> At that price, it may be a ham and water added product.

Infusing meats with WATER (very heavy, 8lbs a gallon, 69lbs a cu ft!) is an old way of bolstering meat processing plants' corporate PROFITS!! They do it with many Thankgiving turkeys as well. Saline injected meat slugs, I call them!

I buy B&G whole boneless hams at my local grocers (Schnucks) and have them slice it for me free. I just bought one at the Easter discounted price (normally like $4.99/lb) with an additional $25 purchase. They will have hams on sale after Easter too, I may get another one! I portion them up and freeze most of it, taking portions out to thaw as I use them. YUM! Part of my "Monk's Breakfast" as Bryan tried to perjoratively/speciously refer to it in his raging NPD way.

John Kuthe...

On 3/25/2016 9:20 AM, Sqwertz wrote:
> go for it.
>
> -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 *******!

On Friday, March 25, 2016 at 10:12:09 AM UTC-4, 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?

Shank is easier to slice. Butt has a complicated muscle
and bone structure.

Cindy Hamilton

Cindy Hamilton

"Gary" wrote in message ...

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 like the shank, easier to deal with. I just bought one today for .98 lb at
Safeway, also a boneless leg of lamb for me. I don't care for cloves on ham at
all, but my mom always used them on ham as well as pineapple and brown sugar, so
I know a lot of people do love ham that way. Enjoy yours.

Cheri

"Cheri" > wrote in message
...
> "Gary" wrote in message ...
>
> 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 like the shank, easier to deal with. I just bought one today for .98 lb
> at Safeway, also a boneless leg of lamb for me. I don't care for cloves
> on ham at all, but my mom always used them on ham as well as pineapple and
> brown sugar, so I know a lot of people do love ham that way. Enjoy yours.
>
> Cheri
>

I would like to know some alternatives to the pineapple and/or brown sugar.

On Friday, March 25, 2016 at 12:02:03 PM UTC-6, Cheri wrote:
> "Gary" wrote in message ...
>
> 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 like the shank, easier to deal with. I just bought one today for .98 lb at
> Safeway, also a boneless leg of lamb for me. I don't care for cloves on ham at
> all, but my mom always used them on ham as well as pineapple and brown sugar, so
> I know a lot of people do love ham that way. Enjoy yours.
>
> Cheri

Cloves are a good way to nail those pineapple rings TO the ham for baking!

:-)

John Kuthe...

On Friday, March 25, 2016 at 12:26:36 PM UTC-6, taxed and spent wrote:
> "Cheri" > wrote in message
> ...
> > "Gary" wrote in message ...
> >
> > 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 like the shank, easier to deal with. I just bought one today for .98 lb
> > at Safeway, also a boneless leg of lamb for me. I don't care for cloves
> > on ham at all, but my mom always used them on ham as well as pineapple and
> > brown sugar, so I know a lot of people do love ham that way. Enjoy yours.
> >
> > Cheri
> >
>
> I would like to know some alternatives to the pineapple and/or brown sugar.

Any other fruit and any other sugar.

John Kuthe...

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?

Serious Eats says:

These days, hams are sold split into two halves, the shank end and the
butt end (often labeled the sirloin end). The major difference between
the two is that the shank end tends to contain a higher ratio of fat
(which I like), and is significantly easier to carve, having only a
single, straight bone to contend with.

The butt end, on the other hand, tends to be leaner, which may be
desirable for some people. It's also got a tricky little number known
as the aitch-bone to contend with. Any butcher will tell you that the
oddly shaped pelvic bone is one of the more difficult to work your
knife around. Unless you are an expert carver or don't mind getting in
there with your fingers, you'll want to opt for the shank-end cut.

>
> 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

Pig anatomy charts might help too

http://www.virtualweberbullet.com/hamselect.html#cuts
http://www.finecooking.com/item/5793...t-ham/page/all
http://www.bonappetit.com/test-kitch...the-shank-bone

--

sf

On Fri, 25 Mar 2016 11:26:39 -0700, "taxed and spent"
> wrote:

>
> "Cheri" > wrote in message
> ...
> > "Gary" wrote in message ...
> >
> > 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 like the shank, easier to deal with. I just bought one today for .98 lb
> > at Safeway, also a boneless leg of lamb for me. I don't care for cloves
> > on ham at all, but my mom always used them on ham as well as pineapple and
> > brown sugar, so I know a lot of people do love ham that way. Enjoy yours.
> >
> > Cheri
> >
>
> I would like to know some alternatives to the pineapple and/or brown sugar.
>
Leave it off. Pineapple rings and brown sugar are for those egg
shaped canned hams that are scraps and pieces of meat pressed
together. Glaze your ham instead.
http://www.bettycrocker.com/how-to/t...ips/ham-glazes

--

sf

"John Kuthe" > wrote in message
...
> On Friday, March 25, 2016 at 12:26:36 PM UTC-6, taxed and spent wrote:
>> "Cheri" > wrote in message
>> ...
>> > "Gary" wrote in message ...
>> >
>> > 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 like the shank, easier to deal with. I just bought one today for .98
>> > lb
>> > at Safeway, also a boneless leg of lamb for me. I don't care for
>> > cloves
>> > on ham at all, but my mom always used them on ham as well as pineapple
>> > and
>> > brown sugar, so I know a lot of people do love ham that way. Enjoy
>> > yours.
>> >
>> > Cheri
>> >
>>
>> I would like to know some alternatives to the pineapple and/or brown
>> sugar.
>
> Any other fruit and any other sugar.
>
> John Kuthe...

I guess that is why I don't like ham.

"Osmium" > wrote in message
...
> "taxed and spent" wrote:
>
>> "Cheri" > wrote in message
>> ...
>>> "Gary" wrote in message ...
>>>
>>> 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 like the shank, easier to deal with. I just bought one today for .98
>>> lb at Safeway, also a boneless leg of lamb for me. I don't care for
>>> cloves on ham at all, but my mom always used them on ham as well as
>>> pineapple and brown sugar, so I know a lot of people do love ham that
>>> way. Enjoy yours.
>>>
>>> Cheri
>>>
>>
>> I would like to know some alternatives to the pineapple and/or brown
>> sugar.
>
> I used to make picnic hams, the foreleg and much smaller than a ham, WAG
> seven pounds or so.
> I baked them for a while to soften the fat, removed the tough skin,
> crisscrossed the fat with knife slashes, cloves at the intersections and
> then brown sugar and honey. A fabulous meal.

ok, but I don't consider brown sugar and honey as an alternative to brown
sugar.

"taxed and spent" wrote in message ...


"Cheri" > wrote in message
...
> "Gary" wrote in message ...
>
> 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 like the shank, easier to deal with. I just bought one today for .98 lb at
> Safeway, also a boneless leg of lamb for me. I don't care for cloves on ham
> at all, but my mom always used them on ham as well as pineapple and brown
> sugar, so I know a lot of people do love ham that way. Enjoy yours.
>
> Cheri
>

I would like to know some alternatives to the pineapple and/or brown sugar.

============

I think some people use an orange glaze made from marmalade, or melting
different flavors of jam for the glaze.

Cheri

"sf" wrote in message ...

On Fri, 25 Mar 2016 11:26:39 -0700, "taxed and spent"
> wrote:

>
> "Cheri" > wrote in message
> ...
> > "Gary" wrote in message ...
> >
> > 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 like the shank, easier to deal with. I just bought one today for .98 lb
> > at Safeway, also a boneless leg of lamb for me. I don't care for cloves
> > on ham at all, but my mom always used them on ham as well as pineapple and
> > brown sugar, so I know a lot of people do love ham that way. Enjoy yours.
> >
> > Cheri
> >
>
> I would like to know some alternatives to the pineapple and/or brown sugar.
>
Leave it off. Pineapple rings and brown sugar are for those egg
shaped canned hams that are scraps and pieces of meat pressed
together. Glaze your ham instead.
http://www.bettycrocker.com/how-to/t...ips/ham-glazes

--

sf

====

Not really, my mom always used them on whole hams, butts, shanks etc. never on a
canned ham but then I don't believe she ever bought a canned ham.

Cheri

"taxed and spent" wrote:

> "Cheri" > wrote in message
> ...
>> "Gary" wrote in message ...
>>
>> 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 like the shank, easier to deal with. I just bought one today for .98 lb
>> at Safeway, also a boneless leg of lamb for me. I don't care for cloves
>> on ham at all, but my mom always used them on ham as well as pineapple
>> and brown sugar, so I know a lot of people do love ham that way. Enjoy
>> yours.
>>
>> Cheri
>>
>
> I would like to know some alternatives to the pineapple and/or brown
> sugar.

I used to make picnic hams, the foreleg and much smaller than a ham, WAG
seven pounds or so.
I baked them for a while to soften the fat, removed the tough skin,
crisscrossed the fat with knife slashes, cloves at the intersections and
then brown sugar and honey. A fabulous meal.

Sadly, the small grocery chains of ten or twenty stores per chain have all
gone away and been replaced by one giant chain for three million people. I
haven't see a picnic ham in years. :-(

"taxed and spent" wrote:

> "Osmium" > wrote in message
> ...
>> "taxed and spent" wrote:
>>
>>> "Cheri" > wrote in message
>>> ...
>>>> "Gary" wrote in message ...
>>>>
>>>> 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 like the shank, easier to deal with. I just bought one today for .98
>>>> lb at Safeway, also a boneless leg of lamb for me. I don't care for
>>>> cloves on ham at all, but my mom always used them on ham as well as
>>>> pineapple and brown sugar, so I know a lot of people do love ham that
>>>> way. Enjoy yours.
>>>>
>>>> Cheri
>>>>
>>>
>>> I would like to know some alternatives to the pineapple and/or brown
>>> sugar.
>>
>> I used to make picnic hams, the foreleg and much smaller than a ham, WAG
>> seven pounds or so.
>> I baked them for a while to soften the fat, removed the tough skin,
>> crisscrossed the fat with knife slashes, cloves at the intersections and
>> then brown sugar and honey. A fabulous meal.
>
> ok, but I don't consider brown sugar and honey as an alternative to brown
> sugar.

Sorry. My attention got captured by the pineapple and I stopped thinking.

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.

I always buy the butt half, usually costs about 25¢/lb more but
contains more usable meat and much less waste, that's why it costs
more. I've never had a problem carving the butt half and most these
days don't contain the aitch bone, and even if it does it's very easy
to remove. If you ask the butcher will remove all the bone, only
takes 30 seconds... then you can stuff, roll, and tie the ham making
it very easy to serve. However this time of year the markets have
fresh ham, the king of all roasts... get a butt half, you'll love
it... and if you can't finish it all, unlike cured ham fresh ham
freezes very well. You can have the butcher bone fresh ham too, it's
wonderful stuffed and rolled. Fresh ham bones are great for making
Chinese pork stock with ginger, garlic, white pepper, celery, onions,
and cabbage. Fresh ham makes for the best chicerones, much better
than pork shoulder, and with the meat there's no comparison. Fresh
ham is superb for hot sandwiches and even better for cold sandwiches.
If you've never eaten roast fresh ham you've missed out on one of the
wonders of the world.

On 3/25/2016 5:09 PM, Sqwertz wrote:
> your memory is shot.
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 *******!

On 3/25/2016 2:26 PM, taxed and spent wrote:

>>
>> I like the shank, easier to deal with. I just bought one today for .98 lb
>> at Safeway, also a boneless leg of lamb for me. I don't care for cloves
>> on ham at all, but my mom always used them on ham as well as pineapple and
>> brown sugar, so I know a lot of people do love ham that way. Enjoy yours.
>>
>> Cheri
>>
>
> I would like to know some alternatives to the pineapple and/or brown sugar.
>
>

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 would like to know some alternatives to the pineapple and/or brown sugar.
> >
> >

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.

Janet UK

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.

"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

On Friday, March 25, 2016 at 3:26:23 PM UTC-5, taxed and spent wrote:
> "John Kuthe" > wrote in message
> ...
> > On Friday, March 25, 2016 at 12:26:36 PM UTC-6, taxed and spent wrote:
> >> "Cheri" > wrote in message
> >> ...
> >> > "Gary" wrote in message ...
> >> >
> >> > 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 like the shank, easier to deal with. I just bought one today for .98
> >> > lb
> >> > at Safeway, also a boneless leg of lamb for me. I don't care for
> >> > cloves
> >> > on ham at all, but my mom always used them on ham as well as pineapple
> >> > and
> >> > brown sugar, so I know a lot of people do love ham that way. Enjoy
> >> > yours.
> >> >
> >> > Cheri
> >> >
> >>
> >> I would like to know some alternatives to the pineapple and/or brown
> >> sugar.
> >
> > Any other fruit and any other sugar.
> >
> > John Kuthe...
>
> I guess that is why I don't like ham.

I'm not crazy about ham even if it doesn't have anything disgusting
done to it.

--Bryan

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.
>

I love sweet potatoes. I like the casserole that's made with peaches.
Tried to make it once (years ago) and mine tasted awful, not even
close to the one I liked so much. Didn't try it again.

--

sf

On Friday, March 25, 2016 at 7:38:18 PM UTC-4, Ed Pawlowski wrote:
> On 3/25/2016 2:26 PM, taxed and spent wrote:
>
> >>
> >> I like the shank, easier to deal with. I just bought one today for .98 lb
> >> at Safeway, also a boneless leg of lamb for me. I don't care for cloves
> >> on ham at all, but my mom always used them on ham as well as pineapple and
> >> brown sugar, so I know a lot of people do love ham that way. Enjoy yours.
> >>
> >> Cheri
> >>
> >
> > I would like to know some alternatives to the pineapple and/or brown sugar.
> >
> >
>
> 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'm with you. I've been looking for some sort of non-sweet thing to
do with ham (just to change things up a bit from plain ham), but I
haven't found anything really satisfactory.

Although lately, in a nod to my childhood experience, when I make a ham
sandwich I sometimes put just a tiny pinch of brown sugar smeared into
the mustard.

Cindy Hamilton

"Cheri" > wrote in message
...
>
> "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.

Same here!

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.



--
http://www.helpforheroes.org.uk/shop/

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 :-)


Janet UK

"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.

Cheri

"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?



--
http://www.helpforheroes.org.uk/shop/

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?

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.

"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!

--
http://www.helpforheroes.org.uk/shop/

On Sat, 26 Mar 2016 14:34:18 -0000, "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?

No reason why it wouldn't.

--

sf

Sqwertz wrote:
>
> 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.

I assumed she was talking about the salted dry cured hams. You would
certainly soak one of them overnight but I would never boil it
afterwards. Once it's soaked overnight, boiling would just leach out
all the good ham flavor.

On Sat, 26 Mar 2016 03:13:46 -0700 (PDT), Cindy Hamilton
> wrote:

> On Friday, March 25, 2016 at 7:38:18 PM UTC-4, Ed Pawlowski wrote:
> > On 3/25/2016 2:26 PM, taxed and spent wrote:
> >
> > >>
> > >> I like the shank, easier to deal with. I just bought one today for .98 lb
> > >> at Safeway, also a boneless leg of lamb for me. I don't care for cloves
> > >> on ham at all, but my mom always used them on ham as well as pineapple and
> > >> brown sugar, so I know a lot of people do love ham that way. Enjoy yours.
> > >>
> > >> Cheri
> > >>
> > >
> > > I would like to know some alternatives to the pineapple and/or brown sugar.
> > >
> > >
> >
> > 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'm with you. I've been looking for some sort of non-sweet thing to
> do with ham (just to change things up a bit from plain ham), but I
> haven't found anything really satisfactory.
>
> Although lately, in a nod to my childhood experience, when I make a ham
> sandwich I sometimes put just a tiny pinch of brown sugar smeared into
> the mustard.
>
I made a batch of jalapeno jelly last summer that turned out too sweet
for me, so I've been using it as all or part of a glaze for
"everything" I want to glaze lately. No reason why something like
that wouldn't work for ham too. Add some mustard or spices to change
it up.

--

sf

"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.



--
http://www.helpforheroes.org.uk/shop/

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

"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.

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...