Christmas Ham

"Jarkat2002" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

I'm not much of a ham eater, and don't make it often. My "Easter Ham" was bought on sale and was
DISGUSTING. It was like balls

of

Quoted message said:

fat wadded in stringy meat. I won't be doing THAT again! Anyway, this year for Christmas my In-
laws are coming for dinner. I want

to

Quoted message said:

serve a good ham. But ... we are also operating on a very limited budget. What is the best ham I
can buy for the buck? And how much ham will I need

to

Quoted message said:

feed 4 adults and 1 kid?

~Kat

Typically, a serving size from 8 to 12 ounces-of bone in meat per serving is the recommendation. For
four adults and a child, four pounds would be adequate, although it might be hard to find a 4 pound
ham. I would recommend that you get a ham that is labeled "in natural juices" rather than "water
added." A spiral sliced ham will probably meet that specification. I think that the better hams are
often reserved for spiral cutting, so I would recommend that you consider that type. Since hams come
fully cooked, be sure to avoid over-heating the ham. You need only bring it to a warm temperature
for serving, not hot. Over-heating will cause the ham to shrink, dry out, and get tough. I think
that it makes the flavor stronger also. If you have access to Costco, you might try one of their
spiral cut hams. I had a Cavanaugh spiral cut ham from the grocer last year that I though was quite
good. Honey Baked brand or Heavenly Ham brand is also good, but very expensive. If you don't have to
present an entire ham for your dinner and you want the maximum convenience with the least risk, you
can get slices of Honey Baked Ham in the exact quantity that you desire. Presenting 4 pounds of
Honey Baked Ham slices on a platter lined with greens and garnished with grapes and/or other fruit
might be the way to go.

(Jarkat2002) said:

I'm not much of a ham eater, and don't make it often. My "Easter Ham" was bought on sale and was
DISGUSTING. It was like balls of fat wadded in stringy meat. I won't be doing THAT again! Anyway,
this year for Christmas my In-laws are coming for dinner. I want to serve a good ham. But ... we
are also operating on a very limited budget. What is the best ham I can buy for the buck? And how
much ham will I need to feed 4 adults and 1 kid?

Best ham bar none, and especially pricewise ('bout a buck/lb) is a FRESH HAM (pure piggy, no chems).
A typical butt half will easily feed four adults and a kid, at least twice. There are many ways to
season fresh ham but I prefer rubbing my butt generously with Penseys adobo, makes my butt smell oh
so nice. Fresh ham makes wonderful chicharrón (crisped skin) and the best gravy... serve with lotsa
smashed spuds. Me, Since I gotta light off the oven and dirty a pan anyways I'd get the largest
fresh ham I could find, a whole one... I can eat fresh ham all week, especially in sammiches (hot
and cold). You can have the fresh ham deboned (yourself or by the butcher), I usually only remove
the aitch bone (that bothersome piece of hip bone), makes for easy carving. And raw fresh ham
freezes well, so if the price fits your pocket, and whole is the cheapest way to go, get a whole one
and have the butcher cut it in half... one half now, the other for later... leg half is good too,
jsut doesn't contain as much meat and more difficult to get nice full slices... some even reserve
the rendered fat (drippings) for cooking. Fresh ham bone and scraps make a lovely minestrone, so
there's little waste. And if you do have LOs, unlike cured ham, cooked fresh ham freezes extremely
well. I like sliced fresh ham on corn bread, slathered with Hellman's sandwich spread, lettuce and
mato, sometimes a slab of sweet onyun. Anyway, cured ham is strictly for those with peasant palates,
those who can't cook (why they're so popular), those whose taste is in their ass. I listen to the
hillybillys argue which ham, when in fact all they've ever eaten is cured ham, therefore none have
ever actually tasted ham... they actually believe cured ham is the default... proves their mommas
never could cook either. All cured ham, regardless which type, is cold cuts, salts laden, may as
well eat tube steak. Try a fresh ham and you'll never go back... and fresh ham is elegant,
indicative of good taste... cured ham is trailer trash fare, indicative of "can't cook".

chicharrón [chee-chah-RROHN] This crispy rich snack is made from pork skin that has been deep-fried
twice, once in 325°F oil, then again in 375°F oil, making it balloon into a honeycombed puff. It is
available in Latin American markets.

© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S COMPANION, 2nd
edition, by Sharon Tyler Herbst.

---= BOYCOTT FRENCH--GERMAN (belgium) =--- ---= Move UNITED NATIONS To Paris =--- Sheldon
```````````` "Life would be devoid of all meaning were it without tribulation."

"PENMART01" writes about how he prepares a fresh ham butt and, so help me
God, says:

"... I prefer rubbing my butt generously with Penseys adobo ,,,"

I can't believe this. I can't effin' believe this. Tell us you were being Sheldon, Sheldon, and that
this wasn't just accidental!

Felice

Vox Humana said:

"Jarkat2002" <[email hidden]> wrote in message news:20031215102619.15352.00001081@mb-
m03.aol.com...

Quoted message said:

I'm not much of a ham eater, and don't make it often. My "Easter Ham" was bought on sale and was
DISGUSTING. It was like balls

of

Quoted message said:

fat wadded in stringy meat. I won't be doing THAT again! Anyway, this year for Christmas my In-
laws are coming for dinner. I want

to

Quoted message said:

serve a good ham. But ... we are also operating on a very limited budget. What is the best ham I
can buy for the buck? And how much ham will I need

to

Quoted message said:

feed 4 adults and 1 kid?

~Kat

Typically, a serving size from 8 to 12 ounces-of bone in meat per serving is the recommendation.
For four adults and a child, four pounds would be adequate, although it might be hard to find a 4
pound ham. I would recommend that you get a ham that is labeled "in natural juices" rather than
"water added." A spiral sliced ham will probably meet that specification. I think that the better
hams are often reserved for spiral cutting, so I would recommend that you consider that type.
Since hams come fully cooked, be sure to avoid over-heating the ham. You need only bring it to a
warm temperature for serving, not hot. Over-heating will cause the ham to shrink, dry out, and get
tough. I think that it makes the flavor stronger also. If you have access to Costco, you might try
one of their spiral cut hams.

We like CostCo's "black forest" hams; boneless; about $2.25/lb; about 10lb.

I had a Cavanaugh spiral cut ham from the grocer last year that I

Quoted message said:

though was quite good. Honey Baked brand or Heavenly Ham brand is also good, but very expensive.
If you don't have to present an entire ham for your dinner and you want the maximum convenience
with the least risk, you can get slices of Honey Baked Ham in the exact quantity that you desire.
Presenting 4 pounds of Honey Baked Ham slices on a platter lined with greens and garnished with
grapes and/or other fruit might be the way to go.

Jarkat2002 said:

I'm not much of a ham eater, and don't make it often. My "Easter Ham" was bought on sale and was
DISGUSTING. It was like balls of fat wadded in stringy meat. I won't be doing THAT again! Anyway,
this year for Christmas my In-laws are coming for dinner. I want to serve a good ham. But ... we
are also operating on a very limited budget. What is the best ham I can buy for the buck? And how
much ham will I need to feed 4 adults and 1 kid?

~Kat

"I think I would like to call myself 'the girl who wanted to be God'. Yet if I were not in this
body, where would I be--perhaps I am destined to be classified and qualified. But, oh, I cry out
aginst it." --Sylvia Plath

I just received an offer from HoneyBaked Hams that showed a 7 pound half-ham for around $40. This
should meet your requirements. HBH are excellent spiral cut hams. I don't know if it is available
where you live but I am sure something like them are available in your city but they will ship.

Go to honeybakedonline.comhoneybakedonline.comOpen ↗ for more information. The price I mentioned does not show up
there, it was a mailing. They have the 7# half ham for $45 + s&h. Hope that is in your budget. They
say it feeds 12 to 14 for dinner but I think that is a stretch for a bone-in ham. I don't know if
you can buy anything much smaller.

Bert

PENMART01 said:

(Jarkat2002) said:

I'm not much of a ham eater, and don't make it often. My "Easter Ham" was bought on sale and was
DISGUSTING. It was like balls of fat wadded in stringy meat. I won't be doing THAT again! Anyway,
this year for Christmas my In-laws are coming for dinner. I want to serve a good ham. But ... we
are also operating on a very limited budget. What is the best ham I can buy for the buck? And how
much ham will I need to feed 4 adults and 1 kid?

Best ham bar none, and especially pricewise ('bout a buck/lb) is a FRESH HAM (pure piggy, no
chems). A typical butt half will easily feed four adults and a kid, at least twice. There are many
ways to season fresh ham but I prefer rubbing my butt generously with Penseys adobo, makes my butt
smell oh so nice. Fresh ham makes wonderful chicharrón (crisped skin) and the best gravy... serve
with lotsa smashed spuds. Me, Since I gotta light off the oven and dirty a pan anyways I'd get the
largest fresh ham I could find, a whole one... I can eat fresh ham all week, especially in
sammiches (hot and cold). You can have the fresh ham deboned (yourself or by the butcher), I
usually only remove the aitch bone (that bothersome piece of hip bone), makes for easy carving.
And raw fresh ham freezes well, so if the price fits your pocket, and whole is the cheapest way to
go, get a whole one and have the butcher cut it in half... one half now, the other for later...
leg half is good too, jsut doesn't contain as much meat and more difficult to get nice full
slices... some even reserve the rendered fat (drippings) for cooking. Fresh ham bone and scraps
make a lovely minestrone, so there's little waste. And if you do have LOs, unlike cured ham,
cooked fresh ham freezes extremely well. I like sliced fresh ham on corn bread, slathered with
Hellman's sandwich spread, lettuce and mato, sometimes a slab of sweet onyun. Anyway, cured ham is
strictly for those with peasant palates, those who can't cook (why they're so popular), those
whose taste is in their ass. I listen to the hillybillys argue which ham, when in fact all they've
ever eaten is cured ham, therefore none have ever actually tasted ham... they actually believe
cured ham is the default... proves their mommas never could cook either. All cured ham, regardless
which type, is cold cuts, salts laden, may as well eat tube steak. Try a fresh ham and you'll
never go back... and fresh ham is elegant, indicative of good taste... cured ham is trailer trash
fare, indicative of "can't cook".

chicharrón [chee-chah-RROHN] This crispy rich snack is made from pork skin that has been deep-
fried twice, once in 325°F oil, then again in 375°F oil, making it balloon into a honeycombed
puff. It is available in Latin American markets.

© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S COMPANION, 2nd
edition, by Sharon Tyler Herbst.

---= BOYCOTT FRENCH--GERMAN (belgium) =--- ---= Move UNITED NATIONS To Paris =--- Sheldon
```````````` "Life would be devoid of all meaning were it without tribulation."

Each year we start with the fresh ham. The SBF has two favorite ways to fix it for Xmas eve.
Normally, she will brine it (for seven days) and then I will smoke it in birchwood. This year she
will brine it and then bake it, slathered with Finnish or Swedish mustard. Either way, starting with
the fresh ham, is the best choice.
--
Alan

"If you reject the food, ignore the customs, fear the religion, and avoid the people, you might bet-
ter stay home."
-- James Michener

Peweenie01 Christmas Hams aren't uncured pork legs. The poster was asking about cured, possibly
smoked, probably cooked leg of pork, commercially sold as HAM. Up yours too.

PENMART01 said:

(Jarkat2002) said:

I'm not much of a ham eater, and don't make it often. My "Easter Ham" was bought on sale and was
DISGUSTING. It was like balls of fat wadded in stringy meat. I won't be doing THAT again! Anyway,
this year for Christmas my In-laws are coming for dinner. I want to serve a good ham. But ... we
are also operating on a very limited budget. What is the best ham I can buy for the buck? And how
much ham will I need to feed 4 adults and 1 kid?

Best ham bar none, and especially pricewise ('bout a buck/lb) is a FRESH HAM (pure piggy, no
chems). A typical butt half will easily feed four adults and a kid, at least twice. There are many
ways to season fresh ham but I prefer rubbing my butt generously with Penseys adobo, makes my butt
smell oh so nice. Fresh ham makes wonderful chicharrón (crisped skin) and the best gravy... serve
with lotsa smashed spuds. Me, Since I gotta light off the oven and dirty a pan anyways I'd get the
largest fresh ham I could find, a whole one... I can eat fresh ham all week, especially in
sammiches (hot and cold). You can have the fresh ham deboned (yourself or by the butcher), I
usually only remove the aitch bone (that bothersome piece of hip bone), makes for easy carving.
And raw fresh ham freezes well, so if the price fits your pocket, and whole is the cheapest way to
go, get a whole one and have the butcher cut it in half... one half now, the other for later...
leg half is good too, jsut doesn't contain as much meat and more difficult to get nice full
slices... some even reserve the rendered fat (drippings) for cooking. Fresh ham bone and scraps
make a lovely minestrone, so there's little waste. And if you do have LOs, unlike cured ham,
cooked fresh ham freezes extremely well. I like sliced fresh ham on corn bread, slathered with
Hellman's sandwich spread, lettuce and mato, sometimes a slab of sweet onyun. Anyway, cured ham is
strictly for those with peasant palates, those who can't cook (why they're so popular), those
whose taste is in their ass. I listen to the hillybillys argue which ham, when in fact all they've
ever eaten is cured ham, therefore none have ever actually tasted ham... they actually believe
cured ham is the default... proves their mommas never could cook either. All cured ham, regardless
which type, is cold cuts, salts laden, may as well eat tube steak. Try a fresh ham and you'll
never go back... and fresh ham is elegant, indicative of good taste... cured ham is trailer trash
fare, indicative of "can't cook".

chicharrón [chee-chah-RROHN] This crispy rich snack is made from pork skin that has been deep-
fried twice, once in 325°F oil, then again in 375°F oil, making it balloon into a honeycombed
puff. It is available in Latin American markets.

© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S COMPANION, 2nd
edition, by Sharon Tyler Herbst.

---= BOYCOTT FRENCH--GERMAN (belgium) =--- ---= Move UNITED NATIONS To Paris =--- Sheldon
```````````` "Life would be devoid of all meaning were it without tribulation."