Reheating ham

"Kent" <[email hidden]> wrote in message
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"Ms P" <[email hidden]> wrote in message
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"Kent" <[email hidden]> wrote in message
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>
I don't know anywhere in California where you can buy a wet cured fresh
ham. Is the ham a brand name? How do they cure it? Does it have
nitrates, to give it the "ham" flavor and appearance we're all used to?
To what temp. to you cook it? Do you braise it, or roast it? If it's a
locally cured product, they have to inject the femoral artery shortly
after the pig is slaughtered, and/or spray inject the rest of the leg. I
can't imagine a butcher shop, or even a small wholesale house doing
this. Please tell.

Kent,

Any grocery store. Cook's. Read the label.

Ms P

Cook's Hams have to be precooked. Their instructions, "heat at 250 F for
approximately 12-15 minutes per pound. (Estimated heating times: Half
ham--approx. 2 hours; Whole ham--approx. 3 hours.)", doesn't cook a ham.
It warms up a precooked ham.

Kent

They're cured and smoked but not cooked. Heating is cooking. They mean
that's all you have to do. You don't have to scrub it and soak it and boil
it before you bake it like you do a country ham.

Ms P

Kent said:

"Dan Abel" <[email hidden]> wrote in message
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In article <[email hidden]>,

Kent said:

"Dan Abel" <[email hidden]> wrote in message
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> We buy uncooked hams. They are cheaper and taste better. In the US at
> Easter time, they just about give them away, US$1.29 a pound, sometimes
> less. The whole hams are the cheapest, but that's way more than we can
> eat. The shank half is cheaper, but we tend to burn the bone, making
> the house smell bad. So we usually get the butt half, which is the
> most
> expensive.
>
>
Do you mean uncured fresh ham? The cured uncooked ham I'm aware of in the
U.S. are the
dry cured Virginia hams and Smithfield Hams[a form of Virginia ham].
They're
a lot more than $1.29/lb.

They are cured, but I suspect wet rather than dry.

I don't know anywhere in California where you can buy a wet cured fresh ham.
Is the ham a brand name? How do they cure it? Does it have nitrates, to give
it the "ham" flavor and appearance we're all used to? To what temp. to you
cook it? Do you braise it, or roast it? If it's a locally cured product,
they have to inject the femoral artery shortly after the pig is slaughtered,
and/or spray inject the rest of the leg. I can't imagine a butcher shop, or
even a small wholesale house doing this. Please tell.

Kent, I've tried explaining this to you on more than one
occasion.

Wet cured hams are just that. Soaked or brine or more likely
injected. They are smoked at a low temp to still require cooking
and are labeled "Ready to cook". They are sometimes called "City
Hams". They make up the majority of the whole and half hams sold
in decent supermarkets. Popular brand names are Smithfield and
Cooks. Cheaper ones are already cooked and are not recommended.
They are labeled as "Fully cooked" or "Ready to heat"

Yes, Smithfiled also makes a dry cured country ham, which is hard
as a rock.

I suggest you look at the labels next time you're in the ham
section.

-sw

Dan Abel said:

I needed something at the local supermarket, so I hoofed it down there
(Safeway). I peeked in the meat section. They had all of three hams
there, two shank halves and one butt half. They had a lot of fully
cooked hams also, plus some in cans. The butt was US$2.49 a pound,
which translated to over US$20. I guess I'll wait for Easter. It's too
dang hot anyway. I won't bother telling you the brand, since the fine
print said "Safeway", so it's a store brand.

Here in TX, the Smithfield regular wet-cured (uncooked) hams go
for $1.19 to $1.49. They also have picnics.

The Smitfield brand dry cured [country] hams go for $2.49. I
think you can still find these whole at that price at 99 Ranch 99
in the BA. Ask for them. They often cut them into cross
sections as a substitute for Yunan hams (another dry cured ham),
but they should have some whole in the back if not on the meat
counters.

-sw

The hams I buy are Smithfield or Cooks. I look for the spiral sliced
hames, but sometimes they are not available. Once, I bought a Cooks ham
that was not spiral sliced, and it was not cooked either, I had to bake
it. Like Steve said, "Ready to cook" was printed on the label.

Becca

In article <[email hidden]>,

Ms P said:

"Kent" <[email hidden]> wrote in message
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"Ms P" <[email hidden]> wrote in message

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Any grocery store. Cook's. Read the label.

Quoted message said:

Quoted message said:

Cook's Hams have to be precooked. Their instructions, "heat at 250 F for
approximately 12-15 minutes per pound. (Estimated heating times: Half
ham--approx. 2 hours; Whole ham--approx. 3 hours.)", doesn't cook a ham.
It warms up a precooked ham.

Kent

They're cured and smoked but not cooked. Heating is cooking. They mean
that's all you have to do. You don't have to scrub it and soak it and boil
it before you bake it like you do a country ham.

In my book, when it comes to hams, heating and cooking aren't the same
thing. Many companies sell both kinds, though. Cook's does, darned if
I can figure out their web site very easily. I found the instructions
that Kent quoted above, which are for spiral cut precooked hams. I also
found these, which call for completely different cooking:

http://www.cooksham.com/pages/kitchen/cooking/whole_portioned/

"Dan Abel" <[email hidden]> wrote in message
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In article <[email hidden]>,

Ms P said:

"Kent" <[email hidden]> wrote in message
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"Ms P" <[email hidden]> wrote in message

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> Any grocery store. Cook's. Read the label.

Quoted message said:

Quoted message said:

Cook's Hams have to be precooked. Their instructions, "heat at 250 F
for
approximately 12-15 minutes per pound. (Estimated heating times: Half
ham--approx. 2 hours; Whole ham--approx. 3 hours.)", doesn't cook a
ham.
It warms up a precooked ham.

Kent

They're cured and smoked but not cooked. Heating is cooking. They mean
that's all you have to do. You don't have to scrub it and soak it and
boil
it before you bake it like you do a country ham.

In my book, when it comes to hams, heating and cooking aren't the same
thing. Many companies sell both kinds, though. Cook's does, darned if
I can figure out their web site very easily. I found the instructions
that Kent quoted above, which are for spiral cut precooked hams. I also
found these, which call for completely different cooking:

http://www.cooksham.com/pages/kitchen/cooking/whole_portioned/

I looked for instructions like that on their site and didn't find them. The
above URL does give instructions about cooking a raw ham. It isn't at all
clear on their product list "what cooked and is what isn't". The bottom line
is that you should cook raw ham to an internal temp. of about 155-160F. You
really can't do that with a 250F oven unless you're willing to sit about a
very long time. Sorry for the confusion.

Kent

Dan Abel said:

In my book, when it comes to hams, heating and cooking aren't the same
thing. Many companies sell both kinds, though. Cook's does, darned if
I can figure out their web site very easily. I found the instructions
that Kent quoted above, which are for spiral cut precooked hams. I also
found these, which call for completely different cooking:

http://www.cooksham.com/pages/kitchen/cooking/whole_portioned/

The USDA defines the types of hams pretty clearly. Most of their
meat facts/Q&A's are titled: "Focus on..." "Ham" on this case.
I still don't expect Kent to read it unless I deliver it
personally in writing and endorsed by the director of the USDA,
carrying all three types of hams.

-sw

Kent said:

I looked for instructions like that on their site and didn't find them. The
above URL does give instructions about cooking a raw ham. It isn't at all
clear on their product list "what cooked and is what isn't". The bottom line
is that you should cook raw ham to an internal temp. of about 155-160F. You
really can't do that with a 250F oven unless you're willing to sit about a
very long time. Sorry for the confusion.

Plus this term into Google: "Focus on Ham".

Then after you read it, come back and revise or clarify
everything you've said.

-sw

In article <[email hidden]>, [email hidden]
says...

Quoted message said:

The hams I buy are Smithfield or Cooks. I look for the spiral sliced
hames, but sometimes they are not available. Once, I bought a Cooks ham
that was not spiral sliced, and it was not cooked either, I had to bake
it. Like Steve said, "Ready to cook" was printed on the label.

Becca

I strongly doubt that you ever had a raw spiral sliced ham.

--
Peter Aitken

Peter A said:

In article <[email hidden]>, [email hidden]
says...

Quoted message said:

The hams I buy are Smithfield or Cooks. I look for the spiral sliced
hames, but sometimes they are not available. Once, I bought a Cooks ham
that was not spiral sliced, and it was not cooked either, I had to bake
it. Like Steve said, "Ready to cook" was printed on the label.

Becca

I strongly doubt that you ever had a raw spiral sliced ham.

The store was out of spriral sliced hams, so I took what I could find.
This has me wondering if I eat too much ham. LOL

Becca

Well it wasn't a happy 4th for us!

Our place in Texas was broken into and robbed as well as ransacked!

--
Helen
in
FERGUS/HARLINGEN

"MOMPEAGRAM" <[email hidden]> wrote in news:f6j17l$r6k$1
@news.albasani.net:

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Well it wasn't a happy 4th for us!

Our place in Texas was broken into and robbed as well as ransacked!

So sorry to hear of this....

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

MOMPEAGRAM said...

Quoted message said:

Well it wasn't a happy 4th for us!

Our place in Texas was broken into and robbed as well as ransacked!

The BUMS!!!!!!

🙁((

Andy

"MOMPEAGRAM" <[email hidden]> wrote in news:f6j17l$r6k$1
@news.albasani.net:

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Well it wasn't a happy 4th for us!

Our place in Texas was broken into and robbed as well as ransacked!

Scumbag frukkenmumblefrikken [censored] :-/

I *HATE* scum that do that [censored].

My solution? A double tap to the face of every scummy [censored] who wants
to invade someone elses home.

OK, so most people aren't up on doing 1 second DT's to a head........ so
hit the [censored] in the chest with a Dt and then walk up and give 'em a Dt
to the face.

--
Peter Lucas
Brisbane
Australia

"People sleep safely in their beds because rough men stand ready in
the night to do violence to those who would do them harm"
-- George Orwell

MOMPEAGRAM said:

Well it wasn't a happy 4th for us!

Our place in Texas was broken into and robbed as well as ransacked!

Oh no!

--
-Gina in Italy

Favorite phrase of the day: Messiah-envy

"MOMPEAGRAM" <[email hidden]> dropped this turd news:f6j17l$r6k$1
@news.albasani.net: in rec.food.cooking

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Well it wasn't a happy 4th for us!

Our place in Texas was broken into and robbed as well as ransacked!

Oh man! That totally sucks.

Michael

--
Due to recent cutbacks - The light at the end of the tunnel has been turned
off.
~unknow author

MOMPEAGRAM said:

Well it wasn't a happy 4th for us!

Our place in Texas was broken into and robbed as well as ransacked!

Oh, how lovely. :-( I am so sorry to hear this. Have you made a list of
what is missing? It may be difficult to determine, I know. When I was
broken into, I'd still find things missing up to a few weeks later. I just
kept calling the police to add the items to the report.

Good luck and I hope they catch the guys who did this.

kili

Quoted message said:

Quoted message said:

Well it wasn't a happy 4th for us!

Our place in Texas was broken into and robbed as well as ransacked!

My solution? A double tap to the face of every scummy [censored] who wants
to invade someone elses home.

Unfortunately, unless you can PROVE that your life was in imminent
danger, and no, the break-in alone isn't enough to prove that, you're
looking at a very long time in jail.

Sad but true.

MOMPEAGRAM said:

Well it wasn't a happy 4th for us!

Our place in Texas was broken into and robbed as well as ransacked!

What bad luck! Sorry.

--
Posted via a free Usenet account from http://www.teranews.com

Quoted message said:

Quoted message said:

Quoted message said:

Well it wasn't a happy 4th for us!

Our place in Texas was broken into and robbed as well as ransacked!

My solution? A double tap to the face of every scummy [censored] who wants
to invade someone elses home.

Unfortunately, unless you can PROVE that your life was in imminent
danger, and no, the break-in alone isn't enough to prove that, you're
looking at a very long time in jail.

Sad but true.

Actually, I revise my statement. It really varies quite a bit from
state to state. I should have done a little more reading before I
posted. For example, here are the relevant sections of Illinois law:

ARTICLE 7. JUSTIFIABLE USE OF FORCE; EXONERATION

(720 ILCS 5/7-1) (from Ch. 38, par. 7-1)
Sec. 7-1. Use of force in defense of person.
(a) However, he is justified in the use of force which is intended
or likely to cause death or great bodily harm only if he reasonably
believes that such force is necessary to prevent imminent death or
great bodily harm to himself or another, or the commission of a
forcible felony.

(720 ILCS 5/7-2) (from Ch. 38, par. 7-2)
Sec. 7-2. Use of force in defense of dwelling.
(a) However, he is justified in the use of force which is intended
or likely to cause death or great bodily harm only if:
(1) The entry is made or attempted in a violent,
riotous, or tumultuous manner, and he reasonably believes that such
force is necessary to prevent an assault upon, or offer of personal
violence to, him or another then in the dwelling, or
(2) He reasonably believes that such force is
necessary to prevent the commission of a felony in the dwelling.

(720 ILCS 5/7-3) (from Ch. 38, par. 7-3)
Sec. 7-3. Use of force in defense of other property.
(a) However, he is justified in the use of force which is intended
or likely to cause death or great bodily harm only if he reasonably
believes that such force is necessary to prevent the commission of a
forcible felony.