| texpat |
I'm toying with fixing a ham for Christmas, instead of turkey. I'm turkeyed
out.
I'm seeing some hams in the store, labeled "Smithfield", but under some
other brand name. Is Smithfield a brand, or a type of ham?
Questions:
1. In your opinion, would the hams labeled "Smithfield" be a good choice?
2. Is the preparation any different than any other ham, i.e., stick it in
the oven at 325 for 30-40 min./lb?
|
|
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| Wayne Boatwright |
"texpat" <texpat@cox.net> wrote in news:N7ixd.14270$F25.2749@okepread07:
> I'm toying with fixing a ham for Christmas, instead of turkey. I'm
> turkeyed out.
>
> I'm seeing some hams in the store, labeled "Smithfield", but under some
> other brand name. Is Smithfield a brand, or a type of ham?
>
> Questions:
> 1. In your opinion, would the hams labeled "Smithfield" be a good
> choice? 2. Is the preparation any different than any other ham, i.e.,
> stick it in the oven at 325 for 30-40 min./lb?
If you've not eaten Smithfield Ham before, you might want to taste it
before deciding. It is delicious, but not for the uninitiated. It has a
distinctive and very salty flavor. It's a real treat served in very thin
slices in very small quantites. Good choices are for appetizers and
seasonings. I would never consider serving it in thicker slices for
dinner.
Instead, you might want to consider a dry-cured country ham, which is
perhaps somewhere between a Smithfield and the hams most people are
familiar with. Dry-cured hams are generally soaked overnight, simmered for
several hours. The skin is then removed, the fat scored, seasoned, glazed,
and then baked.
--
Wayne in Phoenix
*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.
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| Wayne Boatwright |
"texpat" <texpat@cox.net> wrote in news:N7ixd.14270$F25.2749@okepread07:
> I'm toying with fixing a ham for Christmas, instead of turkey. I'm
> turkeyed out.
>
> I'm seeing some hams in the store, labeled "Smithfield", but under some
> other brand name. Is Smithfield a brand, or a type of ham?
Here is a good reference which defines a wide variety of hams, including the
Smithfield Ham.
--
Wayne in Phoenix
*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.
|
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| texpat |
Thanks so much, Wayne. Do you know what my turkey-loving family would have
done to me if I'd not only NOT given them turkey, but given them inedible
ham??
I'll check out the dry-cured hams.
"Wayne Boatwright" <wbw@att.net> wrote in message
news:Xns95C463A028B88wbwattnet@204.127.36.1...
> "texpat" <texpat@cox.net> wrote in news:N7ixd.14270$F25.2749@okepread07:
>
>> I'm toying with fixing a ham for Christmas, instead of turkey. I'm
>> turkeyed out.
>>
>> I'm seeing some hams in the store, labeled "Smithfield", but under some
>> other brand name. Is Smithfield a brand, or a type of ham?
>>
>> Questions:
>> 1. In your opinion, would the hams labeled "Smithfield" be a good
>> choice? 2. Is the preparation any different than any other ham, i.e.,
>> stick it in the oven at 325 for 30-40 min./lb?
>
> If you've not eaten Smithfield Ham before, you might want to taste it
> before deciding. It is delicious, but not for the uninitiated. It has a
> distinctive and very salty flavor. It's a real treat served in very thin
> slices in very small quantites. Good choices are for appetizers and
> seasonings. I would never consider serving it in thicker slices for
> dinner.
>
> Instead, you might want to consider a dry-cured country ham, which is
> perhaps somewhere between a Smithfield and the hams most people are
> familiar with. Dry-cured hams are generally soaked overnight, simmered
> for
> several hours. The skin is then removed, the fat scored, seasoned,
> glazed,
> and then baked.
>
> --
> Wayne in Phoenix
>
> *If there's a nit to pick, some nitwit will pick it.
> *A mind is a terrible thing to lose.
|
|
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| Wayne Boatwright |
"texpat" <texpat@cox.net> wrote in news:wlixd.14272$F25.8370@okepread07:
> Thanks so much, Wayne. Do you know what my turkey-loving family would
> have done to me if I'd not only NOT given them turkey, but given them
> inedible ham??
>
> I'll check out the dry-cured hams.
You're welcome! Please understand that Smithfield hams are really
wonderful, but just not the best choice for a dinner meat. Frequently
they are served in almost paper-thin slices with beaten biscuits, or
incorporated into other things to lend their flavor.
I think you'd really enjoy a dry-cured country ham. My parents were both
originally from Mississippi where these hams are probably more popular
than the usual hams one finds. Most years my mother would cook a country
ham for both Christmas and Easter. If you'd like cooking instructions,
let me know.
BTW, leftover slices are wonderful fried for breakfast or brunch and
served with red-eye gravy.
--
Wayne in Phoenix
*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.
|
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| Kswck |
"texpat" <texpat@cox.net> wrote in message
news:N7ixd.14270$F25.2749@okepread07...
> I'm toying with fixing a ham for Christmas, instead of turkey. I'm
> turkeyed out.
>
> I'm seeing some hams in the store, labeled "Smithfield", but under some
> other brand name. Is Smithfield a brand, or a type of ham?
>
> Questions:
> 1. In your opinion, would the hams labeled "Smithfield" be a good choice?
> 2. Is the preparation any different than any other ham, i.e., stick it in
> the oven at 325 for 30-40 min./lb?
>
Smithfield is a brand name. They are generally of a better quality than
store-brands.
There is no difference in prepping.
|
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| Wayne Boatwright |
Xref: 127.0.0.1 rec.food.cooking:1029167
"Kswck" <kswck@optonline.net> wrote in news:e9jxd.6939$vt3.6393@fe12.lga:
> Smithfield is a brand name. They are generally of a better quality than
> store-brands.
> There is no difference in prepping.
You are totally wrong on both counts and obviously no absolutely nothing
about Smithfield hams.
"A variety of country-cured ham made in Smithfield, Virginia, USA. It is
coated with salt, sodium nitrate, and sugar, refrigerated for five days,
salted again, refrigerated again for one day per pound of meat, washed,
refrigerated for another two weeks, smoked for ten days, and then aged six to
twelve months. In order to be labeled a Smithfield, the ham must be cured in
the described manner within the city of Smithfield, VA. The meat is deep red
in color, dry, with a pungent flavor. Considered a gourmet's choice, they are
rather expensive and need to be cooked long and slow before eating."
That's just for starters.
--
Wayne in Phoenix
*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.
|
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| Kswck |
"Wayne Boatwright" <wbw@att.net> wrote in message
news:Xns95C46E2F3B388wbwattnet@204.127.36.1...
> "Kswck" <kswck@optonline.net> wrote in news:e9jxd.6939$vt3.6393@fe12.lga:
>
>> Smithfield is a brand name. They are generally of a better quality than
>> store-brands.
>> There is no difference in prepping.
>
> You are totally wrong on both counts and obviously no absolutely nothing
> about Smithfield hams.
>
Smithfield is a brand name. For hams, ribs, pork roast, etc.
|
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| PENMART01 |
> "texpat" writes"
>
>I'm toying with fixing a ham for Christmas, instead of turkey. I'm turkeyed
>out.
>
>I'm seeing some hams in the store, labeled "Smithfield", but under some
>other brand name. Is Smithfield a brand, or a type of ham?
>
>Questions:
>1. In your opinion, would the hams labeled "Smithfield" be a good choice?
Smithfield ham is more an appetizer (like munching salty pretzels), not meant
to constitute a main course. To substitute for roast turkey the only ham
that's comparable is a *fresh* ham. No cured/preserved ham compares to the
oppulent decadant succulence of a roasted fresh ham, and a lot more healthful
as it contains no preservatives.... get a huge one... bet yoose can't stop
eating.
---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````
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| Wayne Boatwright |
"Kswck" <kswck@optonline.net> wrote in news:zFjxd.6945$DN3.5167@fe12.lga:
>
> "Wayne Boatwright" <wbw@att.net> wrote in message
> news:Xns95C46E2F3B388wbwattnet@204.127.36.1...
>> "Kswck" <kswck@optonline.net> wrote in
>> news:e9jxd.6939$vt3.6393@fe12.lga:
>>
>>> Smithfield is a brand name. They are generally of a better quality
>>> than store-brands. There is no difference in prepping.
>>
>> You are totally wrong on both counts and obviously no absolutely
>> nothing about Smithfield hams.
>>
> Smithfield is a brand name. For hams, ribs, pork roast, etc.
There's no helping the clueless. Smithfield may be a brand name where you
live, but to qualify as a true Smithfield ham it must meet stringent
criteria...
"In order to be labeled a Smithfield, the ham must be cured in the
described manner within the city of Smithfield, VA."
Let it go!
--
Wayne in Phoenix
*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.
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| Damsel in dis Dress |
On Sun, 19 Dec 2004 16:47:37 GMT, Wayne Boatwright <wbw@att.net> wrote:
>If you've not eaten Smithfield Ham before, you might want to taste it
>before deciding. It is delicious, but not for the uninitiated. It has a
>distinctive and very salty flavor. It's a real treat served in very thin
>slices in very small quantites. Good choices are for appetizers and
>seasonings. I would never consider serving it in thicker slices for
>dinner.
I think that it tastes a lot like prosciutto with *lots* of salt in it.
Carol
--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."
*James Stewart* in the 1950 movie, _Harvey_
|
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| Peter Aitken |
"Wayne Boatwright" <wbw@att.net> wrote in message
news:Xns95C463A028B88wbwattnet@204.127.36.1...
> "texpat" <texpat@cox.net> wrote in news:N7ixd.14270$F25.2749@okepread07:
>
> > I'm toying with fixing a ham for Christmas, instead of turkey. I'm
> > turkeyed out.
> >
> > I'm seeing some hams in the store, labeled "Smithfield", but under some
> > other brand name. Is Smithfield a brand, or a type of ham?
> >
> > Questions:
> > 1. In your opinion, would the hams labeled "Smithfield" be a good
> > choice? 2. Is the preparation any different than any other ham, i.e.,
> > stick it in the oven at 325 for 30-40 min./lb?
>
> If you've not eaten Smithfield Ham before, you might want to taste it
> before deciding. It is delicious, but not for the uninitiated. It has a
> distinctive and very salty flavor. It's a real treat served in very thin
> slices in very small quantites. Good choices are for appetizers and
> seasonings. I would never consider serving it in thicker slices for
> dinner.
>
> Instead, you might want to consider a dry-cured country ham, which is
> perhaps somewhere between a Smithfield and the hams most people are
> familiar with. Dry-cured hams are generally soaked overnight, simmered
for
> several hours. The skin is then removed, the fat scored, seasoned,
glazed,
> and then baked.
>
I thought Smithfield hams *are* dry-cured country hams from a specific part
of the state. Is there something special/different about them? In any case,
I would not recommend that anyone do a country ham for the first time for
guests. Even when it's a good quality ham correctly prepared it is an
acquired taste. Much better IMO to get a high quality city ham.
--
Peter Aitken
Remove the crap from my email address before using.
|
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| Goomba38 |
Peter Aitken wrote:
> I thought Smithfield hams *are* dry-cured country hams from a specific part
> of the state. Is there something special/different about them? In any case,
> I would not recommend that anyone do a country ham for the first time for
> guests. Even when it's a good quality ham correctly prepared it is an
> acquired taste. Much better IMO to get a high quality city ham.
You're correct. They are dry cured.
Alton Brown did a nice show on country/city hams
last year which I see will be repeated on FoodTV.
I did the city ham and we enjoyed it very much.
Here is the link:
http://www.foodnetwork.com/food/sho...6_17457,00.html
Goomba
|
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| Wayne Boatwright |
Damsel in dis Dress <damsel-removethis@mailblocks.com> wrote in
news:dnkbs01a5mad9qhld21t003b310k6bajj5@4ax.com:
> On Sun, 19 Dec 2004 16:47:37 GMT, Wayne Boatwright <wbw@att.net> wrote:
>
>>If you've not eaten Smithfield Ham before, you might want to taste it
>>before deciding. It is delicious, but not for the uninitiated. It has a
>>distinctive and very salty flavor. It's a real treat served in very thin
>>slices in very small quantites. Good choices are for appetizers and
>>seasonings. I would never consider serving it in thicker slices for
>>dinner.
>
> I think that it tastes a lot like prosciutto with *lots* of salt in it.
>
> Carol
You're absolutely right, it does.
--
Wayne in Phoenix
*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.
|
|
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| Wayne Boatwright |
"Peter Aitken" <paitken@CRAPnc.rr.com> wrote in
news:bokxd.2707$mJ.318861@twister.southeast.rr.com:
> "Wayne Boatwright" <wbw@att.net> wrote in message
> news:Xns95C463A028B88wbwattnet@204.127.36.1...
>> "texpat" <texpat@cox.net> wrote in
>> news:N7ixd.14270$F25.2749@okepread07:
>>
>> > I'm toying with fixing a ham for Christmas, instead of turkey. I'm
>> > turkeyed out.
>> >
>> > I'm seeing some hams in the store, labeled "Smithfield", but under
>> > some other brand name. Is Smithfield a brand, or a type of ham?
>> >
>> > Questions:
>> > 1. In your opinion, would the hams labeled "Smithfield" be a good
>> > choice? 2. Is the preparation any different than any other ham, i.e.,
>> > stick it in the oven at 325 for 30-40 min./lb?
>>
>> If you've not eaten Smithfield Ham before, you might want to taste it
>> before deciding. It is delicious, but not for the uninitiated. It has
>> a distinctive and very salty flavor. It's a real treat served in very
>> thin slices in very small quantites. Good choices are for appetizers
>> and seasonings. I would never consider serving it in thicker slices
>> for dinner.
>>
>> Instead, you might want to consider a dry-cured country ham, which is
>> perhaps somewhere between a Smithfield and the hams most people are
>> familiar with. Dry-cured hams are generally soaked overnight, simmered
>> for several hours. The skin is then removed, the fat scored, seasoned,
>> glazed, and then baked.
>>
>
> I thought Smithfield hams *are* dry-cured country hams from a specific
> part of the state. Is there something special/different about them? In
> any case, I would not recommend that anyone do a country ham for the
> first time for guests. Even when it's a good quality ham correctly
> prepared it is an acquired taste. Much better IMO to get a high quality
> city ham.
You're correct, but the hogs are fed a very specific diet and the cure,
while it is dry-cured, is somewhat different with a different resultant
moisture content. I know this, but I can't detail the exact method.
--
Wayne in Phoenix
*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.
|
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| Dog3 |
Goomba38 <goomba38@comcast.net> chugged a beer and wrote in
news:TsSdnfFGzOGHSljcRVn-1A@comcast.com:
> Peter Aitken wrote:
>
>> I thought Smithfield hams *are* dry-cured country hams from a
>> specific part of the state. Is there something special/different
>> about them? In any case, I would not recommend that anyone do a
>> country ham for the first time for guests. Even when it's a good
>> quality ham correctly prepared it is an acquired taste. Much better
>> IMO to get a high quality city ham.
>
> You're correct. They are dry cured.
> Alton Brown did a nice show on country/city hams
> last year which I see will be repeated on FoodTV.
> I did the city ham and we enjoyed it very much.
> Here is the link:
> http://www.foodnetwork.com/food/sho...OOD_9956_17457,
> 00.html
>
> Goomba
Didja' drink the rest of the bourbon? Thanks for the link. I forwarded it
to mother, not that it'll do any good.
Michael
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| Dog3 |
penmart01@aol.como (PENMART01) chugged a beer and wrote in
news:20041219134309.23235.00002451@mb-m03.aol.com:
>> "texpat" writes"
>>
>>I'm toying with fixing a ham for Christmas, instead of turkey. I'm
>>turkeyed out.
>>
>>I'm seeing some hams in the store, labeled "Smithfield", but under
>>some other brand name. Is Smithfield a brand, or a type of ham?
>>
>>Questions:
>>1. In your opinion, would the hams labeled "Smithfield" be a good
>>choice?
>
> Smithfield ham is more an appetizer (like munching salty pretzels),
> not meant to constitute a main course. To substitute for roast turkey
> the only ham that's comparable is a *fresh* ham. No cured/preserved
> ham compares to the oppulent decadant succulence of a roasted fresh
> ham, and a lot more healthful as it contains no preservatives.... get
> a huge one... bet yoose can't stop eating.
Brings back memories from yonder years. We did a whole fresh ham for a
Christmas bash one year. I did not go home that year for the holidays and
the party was at my friend Betty's, down the hall. Anyways, the ham was on
the buffet table and we were picking at it. We were playing cards and I
noticed the ham scooting down the table. Cat Maggie was trying to drag it
to the floor. Actually, she was trying to steal it.
Michael
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| Goomba38 |
Dog3 wrote:
>>You're correct. They are dry cured.
>>Alton Brown did a nice show on country/city hams
>>last year which I see will be repeated on FoodTV.
>>I did the city ham and we enjoyed it very much.
>>Here is the link:
>>http://www.foodnetwork.com/food/sho...OOD_9956_17457,
>>00.html
>>
>>Goomba
>
>
> Didja' drink the rest of the bourbon? Thanks for the link. I forwarded it
> to mother, not that it'll do any good.
>
> Michael
Hmmm.. I probably do have that same bottle of
bourbon still in the pantry. I don't drink a lot.
Really. LOL I like wine with meals at times but
go months and months without even touching it. Of
course it's always best enjoyed with friends,
isn't it? :)
Goomba
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| Nancy Young |
Goomba38 wrote:
> Hmmm.. I probably do have that same bottle of
> bourbon still in the pantry. I don't drink a lot.
> Really. LOL I like wine with meals at times but
> go months and months without even touching it. Of
> course it's always best enjoyed with friends,
> isn't it? :)
But ... won't they want to share? Tell them, just
watch.
nancy
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| Bob (this one) |
texpat wrote:
> I'm toying with fixing a ham for Christmas, instead of turkey. I'm turkeyed
> out.
>
> I'm seeing some hams in the store, labeled "Smithfield", but under some
> other brand name. Is Smithfield a brand, or a type of ham?
>
> Questions:
> 1. In your opinion, would the hams labeled "Smithfield" be a good choice?
> 2. Is the preparation any different than any other ham, i.e., stick it in
> the oven at 325 for 30-40 min./lb?
Smithfield hams, the real ones, are good - international class hams.
They can be favorably compared with Schwartzwalder hams, prosciutto or
jambons de pays. They're cured and salty. True Smithfield hams are
made in the city of Smithfield, Virginia and nowhere else. They have
stringent criteria for the production of the hams.
They can't be prepared like water-cured hams. Too salty. They'll have
preparation methods on the packages.
I'd suggest a Turner ham which is also dry-cured (but to include a
goodly amount of sugar for both flavor intensification and keeping the
meat softer), but nowhere near as salty, and which cooks to a luscious
moistness. They're made near where I live and I used them in my
restaurants. I've given them as gifts over the years and generally buy
a few each year for myself. I usually get the boneless one. 100%
yield, no messing around trying to slice it around the bone, portions
easily. <http://www.turnerhams.com/>
Standard disclaimer: not connected in any way, just satisfied customer.
Pastorio
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| Dog3 |
Nancy Young <qwerty@monmouth.com> chugged a beer and wrote in
news:41C5EB1E.1847D90D@monmouth.com:
> Goomba38 wrote:
>
>> Hmmm.. I probably do have that same bottle of
>> bourbon still in the pantry. I don't drink a lot.
>> Really. LOL I like wine with meals at times but
>> go months and months without even touching it. Of
>> course it's always best enjoyed with friends,
>> isn't it? :)
>
> But ... won't they want to share? Tell them, just
> watch.
>
> nancy
>
I'm a lush. I share with friends, anyone.
Michael
|
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| Melba's Jammin' |
In article <Xns95C492BD9A06Fasdfjkl@69.28.186.121>, Dog3
<dog3@anywhere.net> wrote: We were playing cards and I
> noticed the ham scooting down the table. Cat Maggie was trying to drag it
> to the floor. Actually, she was trying to steal it.
>
> Michael
Speaking of cats, how's your dog Missy?
--
-Barb, <www.jamlady.eboard.com> Updated 11-29-04; Sam I Am!
birthday telling; Thanksgiving 2004; Fanfare, Maestro, please.
"Are we going to measure or are we going to cook?" -Food writer
Mimi Sheraton
|
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| Wayne Boatwright |
"Kswck" <kswck@optonline.net> wrote in news:BNnxd.7847$_96.401@fe12.lga:
>
> "Wayne Boatwright" <wbw@att.net> wrote in message
> news:Xns95C479634A0A1wbwattnet@204.127.36.1...
>> "Kswck" <kswck@optonline.net> wrote in
>> news:zFjxd.6945$DN3.5167@fe12.lga:
>>
>>>
>>> "Wayne Boatwright" <wbw@att.net> wrote in message
>>> news:Xns95C46E2F3B388wbwattnet@204.127.36.1...
>>>> "Kswck" <kswck@optonline.net> wrote in
>>>> news:e9jxd.6939$vt3.6393@fe12.lga:
>>>>
>>>>> Smithfield is a brand name. They are generally of a better quality
>>>>> than store-brands. There is no difference in prepping.
>>>>
>>>> You are totally wrong on both counts and obviously no absolutely
>>>> nothing about Smithfield hams.
>>>>
>>> Smithfield is a brand name. For hams, ribs, pork roast, etc.
>>
>> There's no helping the clueless. Smithfield may be a brand name where
>> you live, but to qualify as a true Smithfield ham it must meet
>> stringent criteria...
>>
>
> It IS a brand name where I live. Therefore I reiterrate-it is a brand
> name.
The point being that regardless if there is a brand by the name of
Smithfield, hams sold under that brand are not necessarily true "Smithfield
Hams" unless they are produced in Smithfield, VA, under specified conditions.
The OP was not inquiring about Smithfield as a brand, but as a type of ham.
There is a world of difference.
> That's what I just love about this newsgroup-it's SO hostile.
Glad you love it!
--
Wayne in Phoenix
*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.
|
|
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| Peter Aitken |
"Kswck" <kswck@optonline.net> wrote in message
news:BNnxd.7847$_96.401@fe12.lga...
>
> "Wayne Boatwright" <wbw@att.net> wrote in message
> news:Xns95C479634A0A1wbwattnet@204.127.36.1...
> > "Kswck" <kswck@optonline.net> wrote in
news:zFjxd.6945$DN3.5167@fe12.lga:
> >
> >>
> >> "Wayne Boatwright" <wbw@att.net> wrote in message
> >> news:Xns95C46E2F3B388wbwattnet@204.127.36.1...
> >>> "Kswck" <kswck@optonline.net> wrote in
> >>> news:e9jxd.6939$vt3.6393@fe12.lga:
> >>>
> >>>> Smithfield is a brand name. They are generally of a better quality
> >>>> than store-brands. There is no difference in prepping.
> >>>
> >>> You are totally wrong on both counts and obviously no absolutely
> >>> nothing about Smithfield hams.
> >>>
> >> Smithfield is a brand name. For hams, ribs, pork roast, etc.
> >
> > There's no helping the clueless. Smithfield may be a brand name where
you
> > live, but to qualify as a true Smithfield ham it must meet stringent
> > criteria...
> >
>
> It IS a brand name where I live. Therefore I reiterrate-it is a brand
name.
>
It's both a brand name and a type of ham. As a brand name it's a line of all
sorts of pork products including fresh pork that is injected and sprayed
with chemicals, totally gross but it's what my Harris-Teeter is carrying
these days so I have to go elsewhere for pork.
--
Peter Aitken
Remove the crap from my email address before using.
|
|
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| texpat |
It's amazing how some people see the world. I don't read every message in
this group, but the only hostile ones I've seen lately have been from
"Kswck".
"Kswck" <kswck@optonline.net> wrote in message
news:BNnxd.7847$_96.401@fe12.lga...
>
>
> That's what I just love about this newsgroup-it's SO hostile.
>
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| Dog3 |
Melba's Jammin' <thisisbogus@macbogus.com> chugged a beer and wrote in
news:thisisbogus-5D2D13.16503919122004@news.individual.net:
> In article <Xns95C492BD9A06Fasdfjkl@69.28.186.121>, Dog3
> <dog3@anywhere.net> wrote: We were playing cards and I
>> noticed the ham scooting down the table. Cat Maggie was trying to
>> drag it to the floor. Actually, she was trying to steal it.
>>
>> Michael
>
> Speaking of cats, how's your dog Missy?
Missy is old, about 17. Not doing well but making it. She is going home to
grandma's for Christmas. Methinks this will be her last. I hope not, she's
been my best pal forever. Shelly is the next bud. Shelly and Hoot are
being taken care of by a pet care company over the holidays, here in the
house. I really dislike the kennels, they come out really sick.
Michael
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| Jerry Criswell |
penmart01@aol.como (PENMART01) wrote in
news:20041219134309.23235.00002451@mb-m03.aol.com:
>> "texpat" writes"
>>
>>I'm toying with fixing a ham for Christmas, instead of turkey. I'm
>>turkeyed out.
>>
>>I'm seeing some hams in the store, labeled "Smithfield", but under
>>some other brand name. Is Smithfield a brand, or a type of ham?
>>
>>Questions:
>>1. In your opinion, would the hams labeled "Smithfield" be a good
>>choice?
>
> Smithfield ham is more an appetizer (like munching salty pretzels),
> not meant to constitute a main course. To substitute for roast turkey
> the only ham that's comparable is a *fresh* ham. No cured/preserved
> ham compares to the oppulent decadant succulence of a roasted fresh
> ham, and a lot more healthful as it contains no preservatives.... get
> a huge one... bet yoose can't stop eating.
>
>
> ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
> ---= Move UNITED NATIONS To Paris =---
> *********
> "Life would be devoid of all meaning were it without tribulation."
> Sheldon
> ````````````
I've got a fresh ham (pork leg, bone in, 15 lbs.) to do for Christmas.
I'm looking for some kind of "seasoning rub" (can you tell I'm new at
this). Probably doesn't need to be real spicy. Any ideas?
JC
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| PENMART01 |
> Jerry Criswell writes:
>
>>(PENMART01) wrote
>>> "texpat" writes"
>>>
>>>I'm toying with fixing a ham for Christmas, instead of turkey. I'm
>>>turkeyed out.
>>>
>>>I'm seeing some hams in the store, labeled "Smithfield", but under
>>>some other brand name. Is Smithfield a brand, or a type of ham?
>>>
>>>Questions:
>>>1. In your opinion, would the hams labeled "Smithfield" be a good
>>>choice?
>>
>> Smithfield ham is more an appetizer (like munching salty pretzels),
>> not meant to constitute a main course. To substitute for roast turkey
>> the only ham that's comparable is a *fresh* ham. No cured/preserved
>> ham compares to the oppulent decadant succulence of a roasted fresh
>> ham, and a lot more healthful as it contains no preservatives.... get
>> a huge one... bet yoose can't stop eating.
>
>I've got a fresh ham (pork leg, bone in, 15 lbs.) to do for Christmas.
>I'm looking for some kind of "seasoning rub" (can you tell I'm new at
>this). Probably doesn't need to be real spicy. Any ideas?
No other seasoning compliments pork better than Penseys adobo... it's salt free
so use as much as you like.
---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````
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| Jerry Criswell |
penmart01@aol.como (PENMART01) wrote in
news:20041221111407.21909.00002423@mb-m06.aol.com:
>> Jerry Criswell writes:
>>
>>
>>I've got a fresh ham (pork leg, bone in, 15 lbs.) to do for Christmas.
>> I'm looking for some kind of "seasoning rub" (can you tell I'm new at
>>this). Probably doesn't need to be real spicy. Any ideas?
>
> No other seasoning compliments pork better than Penseys adobo... it's
> salt free so use as much as you like.
>
OK. I've never heard of that. What is it and where do you get it?
JC
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| PENMART01 |
> Jerry Criswell writes:
>
>>(PENMART01) wrote:
>>> Jerry Criswell writes:
>>>
>>>I've got a fresh ham (pork leg, bone in, 15 lbs.) to do for Christmas.
>>> I'm looking for some kind of "seasoning rub" (can you tell I'm new at
>>>this). Probably doesn't need to be real spicy. Any ideas?
>>
>> No other seasoning compliments pork better than Penseys adobo... it's
>> salt free so use as much as you like.
>>
>OK. I've never heard of that. What is it and where do you get it?
http://www.penzeys.com/cgi-bin/penz...nzeysadobo.html
Adobo Seasoning
"A traditional and popular Mexican spice mix. Not hot, but spicy and rich in
flavor, and salt-free. Use 1 /2 -1 tsp. per pound and rub on chicken, fish and
pork. Great for the grill, just sprinkle fish or meat with a bit of lime juice,
rub on Adobo, add salt to taste, then grill (or broil). Add to taco or chili
meat or beans for that South-of-the-border flavor, use 1-2 tsp. per pound and
fry with the meat before adding to the sauce. Great for easy guacamole, just
mix 1 tsp. Adobo Seasoning in 1 TB. water, add to 2 mashed avocados with a
squeeze of lemon or lime juice, a shake of salt and a pinch of hot pepper.
Adobo Seasoning is great for perking up low-sodium and low-fat diets, just
sprinkle on in place of salt and pepper before cooking. Hand-mixed from:
garlic, onion, Tellicherry black pepper, Mexican oregano, cumin and cayenne red
pepper."
---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````
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| Rodney Myrvaagnes |
On Tue, 21 Dec 2004 15:13:36 GMT, Jerry Criswell
<Jerry_Criswell1958@yahoo.com> wrote:
>
>I've got a fresh ham (pork leg, bone in, 15 lbs.) to do for Christmas.
>I'm looking for some kind of "seasoning rub" (can you tell I'm new at
>this). Probably doesn't need to be real spicy. Any ideas?
>
>JC
If it is from a traditional small-farm pig, and not a factory, just
salt and pepper will do fine. You will think you are in heaven when it
is done.
OTOH, if it is a factory pig I have no clue. Sorry.
Rodney Myrvaagnes J36 Gjo/a
The destruction of the World Trade Center was
a faith-based initiative. -- George Carlin
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| Jerry Criswell |
penmart01@aol.como (PENMART01) wrote in
news:20041221153756.11419.00002261@mb-m29.aol.com:
>> Jerry Criswell writes:
>>
>>>(PENMART01) wrote:
>>>> Jerry Criswell writes:
>>>>
>>>>I've got a fresh ham (pork leg, bone in, 15 lbs.) to do for
>>>>Christmas.
>>>> I'm looking for some kind of "seasoning rub" (can you tell I'm new
>>>> at
>>>>this). Probably doesn't need to be real spicy. Any ideas?
>>>
>>> No other seasoning compliments pork better than Penseys adobo...
>>> it's salt free so use as much as you like.
>>>
>>OK. I've never heard of that. What is it and where do you get it?
>
> http://www.penzeys.com/cgi-bin/penz...nzeysadobo.html
>
> Adobo Seasoning
> "A traditional and popular Mexican spice mix. Not hot, but spicy and
> rich in flavor, and salt-free. Use 1 /2 -1 tsp. per pound and rub on
> chicken, fish and pork. Great for the grill, just sprinkle fish or
> meat with a bit of lime juice, rub on Adobo, add salt to taste, then
> grill (or broil). Add to taco or chili meat or beans for that
> South-of-the-border flavor, use 1-2 tsp. per pound and fry with the
> meat before adding to the sauce. Great for easy guacamole, just mix 1
> tsp. Adobo Seasoning in 1 TB. water, add to 2 mashed avocados with a
> squeeze of lemon or lime juice, a shake of salt and a pinch of hot
> pepper. Adobo Seasoning is great for perking up low-sodium and low-fat
> diets, just sprinkle on in place of salt and pepper before cooking.
> Hand-mixed from: garlic, onion, Tellicherry black pepper, Mexican
> oregano, cumin and cayenne red pepper."
>
That is just unbelievably convenient. Penzeys just opened a store in
this area a month or so ago. Thank you very much.
JC
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| Jerry Criswell |
Rodney Myrvaagnes <rodneym@attglobal.net> wrote in
news:og5hs018dshrs83a50vgbp4a3hffb2hrt5@4ax.com:
> On Tue, 21 Dec 2004 15:13:36 GMT, Jerry Criswell
> <Jerry_Criswell1958@yahoo.com> wrote:
>
>
>
>>
>>I've got a fresh ham (pork leg, bone in, 15 lbs.) to do for Christmas.
>>I'm looking for some kind of "seasoning rub" (can you tell I'm new at
>>this). Probably doesn't need to be real spicy. Any ideas?
>>
>>JC
> If it is from a traditional small-farm pig, and not a factory, just
> salt and pepper will do fine. You will think you are in heaven when it
> is done.
>
> OTOH, if it is a factory pig I have no clue. Sorry.
>
It is an Iowa farm pig. Thanks for the help.
JC
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| Kswck |
"Wayne Boatwright" <wbw@att.net> wrote in message
news:Xns95C479634A0A1wbwattnet@204.127.36.1...
> "Kswck" <kswck@optonline.net> wrote in news:zFjxd.6945$DN3.5167@fe12.lga:
>
>>
>> "Wayne Boatwright" <wbw@att.net> wrote in message
>> news:Xns95C46E2F3B388wbwattnet@204.127.36.1...
>>> "Kswck" <kswck@optonline.net> wrote in
>>> news:e9jxd.6939$vt3.6393@fe12.lga:
>>>
>>>> Smithfield is a brand name. They are generally of a better quality
>>>> than store-brands. There is no difference in prepping.
>>>
>>> You are totally wrong on both counts and obviously no absolutely
>>> nothing about Smithfield hams.
>>>
>> Smithfield is a brand name. For hams, ribs, pork roast, etc.
>
> There's no helping the clueless. Smithfield may be a brand name where you
> live, but to qualify as a true Smithfield ham it must meet stringent
> criteria...
>
It IS a brand name where I live. Therefore I reiterrate-it is a brand name.
That's what I just love about this newsgroup-it's SO hostile.
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| Steve Calvin |
Wayne Boatwright wrote:
> "Kswck" <kswck@optonline.net> wrote in news:e9jxd.6939$vt3.6393@fe12.lga:
>
>
>>Smithfield is a brand name. They are generally of a better quality than
>>store-brands.
>>There is no difference in prepping.
>
>
> You are totally wrong on both counts and obviously no absolutely nothing
> about Smithfield hams.
>
> "A variety of country-cured ham made in Smithfield, Virginia, USA. It is
> coated with salt, sodium nitrate, and sugar, refrigerated for five days,
> salted again, refrigerated again for one day per pound of meat, washed,
> refrigerated for another two weeks, smoked for ten days, and then aged six to
> twelve months. In order to be labeled a Smithfield, the ham must be cured in
> the described manner within the city of Smithfield, VA. The meat is deep red
> in color, dry, with a pungent flavor. Considered a gourmet's choice, they are
> rather expensive and need to be cooked long and slow before eating."
>
> That's just for starters.
>
Agreed. I wouldn't serve a Smithfield for a main course. As you said
before, a country ham would be a good choice. I especially like a
fresh ham when I can find 'em.
--
Steve
Why is it that most nudists are people you don't want to see naked?
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| Wayne Boatwright |
Steve Calvin <calvins@optonline.net> wrote in
news:32ltf4F3oi6jrU1@individual.net:
> Wayne Boatwright wrote:
>
>> "Kswck" <kswck@optonline.net> wrote in
>> news:e9jxd.6939$vt3.6393@fe12.lga:
>>
>>
>>>Smithfield is a brand name. They are generally of a better quality than
>>>store-brands. There is no difference in prepping.
>>
>>
>> You are totally wrong on both counts and obviously no absolutely
>> nothing about Smithfield hams.
>>
>> "A variety of country-cured ham made in Smithfield, Virginia, USA. It
>> is coated with salt, sodium nitrate, and sugar, refrigerated for five
>> days, salted again, refrigerated again for one day per pound of meat,
>> washed, refrigerated for another two weeks, smoked for ten days, and
>> then aged six to twelve months. In order to be labeled a Smithfield,
>> the ham must be cured in the described manner within the city of
>> Smithfield, VA. The meat is deep red in color, dry, with a pungent
>> flavor. Considered a gourmet's choice, they are rather expensive and
>> need to be cooked long and slow before eating."
>>
>> That's just for starters.
>>
>
> Agreed. I wouldn't serve a Smithfield for a main course. As you said
> before, a country ham would be a good choice. I especially like a
> fresh ham when I can find 'em.
We love fresh ham and, to me, it's makes the best "pork roast" you could
have. We usually have one on New Years Day. I rarely see them in the
store, but I order them from the butcher several times a year.
--
Wayne in Phoenix
*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.
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| texpat |
Peter, I grew up on country hams. It's just been a long time.
Pat
Who turned 65 this year :)
>>
>
> I thought Smithfield hams *are* dry-cured country hams from a specific
> part
> of the state. Is there something special/different about them? In any
> case,
> I would not recommend that anyone do a country ham for the first time for
> guests. Even when it's a good quality ham correctly prepared it is an
> acquired taste. Much better IMO to get a high quality city ham.
>
>
> --
> Peter Aitken
>
> Remove the crap from my email address before using.
>
>
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