| xx1xx@excite.com |
I have been dying to make a ham but being Jewish, I never did it.
From what I have tasted, I think I'd like to start with a smoked ham
and I think the butt is the best portion. Please jump in and correct
me if I am wrong about anything.
So, I'd like a smoked ham but everyone I've looked at is loaded with
salt. I'd rather do something with very low salt. Does that exist, a
smoked ham with just a little salt. I saw one today that was 1,500 mg
per 4 ounces.
I don't think I'd like fresh ham as much, so that option doesn't
appeal to me, esopecially because you generally eat fresh ham with a
salty brown sauce. Even though I never tasted fresh ham, it's just
appears to be lacking something for me.
Any ideas?
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| Melba's Jammin' |
In article <d51f41pdjnqv8vae9accm34qnfdvdc55mi@4ax.com>,
xx1xx@excite.com wrote:
> So, I'd like a smoked ham but everyone I've looked at is loaded with
> salt. I'd rather do something with very low salt. Does that exist, a
> smoked ham with just a little salt. I saw one today that was 1,500 mg
> per 4 ounces.
I believe that "not-salty ham" is an oxymoron. It's the nature of the
beast. Some are less salty than others. The Cook's brand ham that I
have in my fridge admits to 1540mg sodium per 4-oz serving. I buy the
Cook's because it seems less salty to me than other brands (admittedly
few) that I've tried over the years.
Not very encouraging, eh?
> Any ideas?
Chicken. Poached. :-/
--
-Barb, <http://www.jamlady.eboard.com> Arizona vacation pics added 3-24-05.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.
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| Curly Sue |
On Sun, 27 Mar 2005 23:22:19 -0500, xx1xx@excite.com wrote:
>I have been dying to make a ham but being Jewish, I never did it.
>From what I have tasted, I think I'd like to start with a smoked ham
>and I think the butt is the best portion. Please jump in and correct
>me if I am wrong about anything.
>
>So, I'd like a smoked ham but everyone I've looked at is loaded with
>salt. I'd rather do something with very low salt. Does that exist, a
>smoked ham with just a little salt. I saw one today that was 1,500 mg
>per 4 ounces.
Check here:
http://www.foodsubs.com/MeatcureHams.html
Even the "low salt" hams are high in salt, so you're probably not
going to get very low salt hams.
>I don't think I'd like fresh ham as much, so that option doesn't
>appeal to me, esopecially because you generally eat fresh ham with a
>salty brown sauce.
I've never heard of that sauce.
> Even though I never tasted fresh ham, it's just
>appears to be lacking something for me.
Think of it as delicious roast pork. Fresh ham is really good, but it
is different than cured ham.
>Any ideas?
Not for low salt hams!
Sue(tm)
Lead me not into temptation... I can find it myself!
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| Bubbabob |
xx1xx@excite.com wrote:
> I have been dying to make a ham but being Jewish, I never did it.
> From what I have tasted, I think I'd like to start with a smoked ham
> and I think the butt is the best portion. Please jump in and correct
> me if I am wrong about anything.
The butt is part of the front shoulder of a pig. It has too much fat and
tough connective tissue to make a decent ham. It's perfect for BBQ, though.
Ham is made from the ham of the pig, which is the upper portion of the hind
leg. It's a much tenderer and leaner cut.
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| Damsel in dis Dress |
Bubbabob <rnorton@_remove_this_thuntek.net>, if that's their real name,
wrote:
>xx1xx@excite.com wrote:
>
>> I have been dying to make a ham but being Jewish, I never did it.
>> From what I have tasted, I think I'd like to start with a smoked ham
>> and I think the butt is the best portion. Please jump in and correct
>> me if I am wrong about anything.
>
>The butt is part of the front shoulder of a pig. It has too much fat and
>tough connective tissue to make a decent ham. It's perfect for BBQ, though.
>Ham is made from the ham of the pig, which is the upper portion of the hind
>leg. It's a much tenderer and leaner cut.
If you buy a half ham, get the butt end instead of the shank end if you're
planning on slices for sandwiches and stuff. Some folks prefer the shank,
but I'm not one of them. You have to work to hard to get the ham. I have
a whole ham, and I'll probably use that portion for making soup, when all I
need is cubes or bits and pieces.
Carol
--
Coming at you live, from beautiful Lake Woebegon
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| zxcvbob |
Bubbabob wrote:
> xx1xx@excite.com wrote:
>
>
>>I have been dying to make a ham but being Jewish, I never did it.
>>From what I have tasted, I think I'd like to start with a smoked ham
>>and I think the butt is the best portion. Please jump in and correct
>>me if I am wrong about anything.
>
>
> The butt is part of the front shoulder of a pig. It has too much fat and
> tough connective tissue to make a decent ham. It's perfect for BBQ, though.
> Ham is made from the ham of the pig, which is the upper portion of the hind
> leg. It's a much tenderer and leaner cut.
>
"Butt" is also the name for the big end of a ham when you buy just a
half a ham. (The small end is called the shank) The butt end has more
meat per pound, but the shank is cheaper and I think it tastes better.
Bob
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| Yoni |
Don't eat ham!
Eat chicken instead! It's better!
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| Michel Boucher |
xx1xx@excite.com wrote in
news:d51f41pdjnqv8vae9accm34qnfdvdc55mi@4ax.com:
> So, I'd like a smoked ham but everyone I've looked at is loaded
> with salt.
I buy an organic smoked ham from our local butcher that is nitrate
free. My wife is sensitive to salt and she likes this ham very much.
Perhaps you should see if you can find the same thing in your area.
--
[...] remember when you're feeling very small and insecure,
How amazingly unlikely is your birth
And pray that there's intelligent life somewhere up in space,
'Cause there's bugger all down 'ere on Earth!
Monty Python's Universe Song
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| Michel Boucher |
"Yoni" <yolevins@sas.upenn.edu> wrote in news:d288ir$1ul5$1
@netnews.upenn.edu:
> Don't eat ham!
> Eat chicken instead! It's better!
This reminds me of a series of cartoons I saw in a restaurant in
Edmonton called Earl's. Cows were encouraging patrons to eat chicken,
chicken to eat ribs and so on. I'm sure people have seen similar
things elsewhere.
Don't eat either if they've been injected with hormones and anti-
biotics. Make some effort to get hormone free and anti-biotics free
meat. Then it won't matter if it's ham or chicken. They'll both be
good.
--
[...] remember when you're feeling very small and insecure,
How amazingly unlikely is your birth
And pray that there's intelligent life somewhere up in space,
'Cause there's bugger all down 'ere on Earth!
Monty Python's Universe Song
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| Sheldon |
Bubbabob wrote:
> xx1xx@excite.com wrote:
>
> > From what I have tasted, I think I'd like to start with a smoked
ham
> > and I think the butt is the best portion. Please jump in and
correct
> > me if I am wrong about anything.
>
> The butt is part of the front shoulder of a pig.
Actually not... the butt portion of a ham is the part higher up towards
the hip, the shank portion is lower down towards the hock. The butt
part of the front shoulder is not ham.
Sheldon
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| Peter Aitken |
<xx1xx@excite.com> wrote in message
news:d51f41pdjnqv8vae9accm34qnfdvdc55mi@4ax.com...
>I have been dying to make a ham but being Jewish, I never did it.
> From what I have tasted, I think I'd like to start with a smoked ham
> and I think the butt is the best portion. Please jump in and correct
> me if I am wrong about anything.
>
> So, I'd like a smoked ham but everyone I've looked at is loaded with
> salt. I'd rather do something with very low salt. Does that exist, a
> smoked ham with just a little salt. I saw one today that was 1,500 mg
> per 4 ounces.
>
> I don't think I'd like fresh ham as much, so that option doesn't
> appeal to me, esopecially because you generally eat fresh ham with a
> salty brown sauce. Even though I never tasted fresh ham, it's just
> appears to be lacking something for me.
Fresh ham is just a kind of pork roast and is not what most people think of
as "ham," which is cured and usually smoked.
Are you specifically interesting in making a whole or half ham? If not, if
you just want to try the taste, you can look for "ham steaks" at many
markets. Not sliced cold-cut ham, but half-inch thick slabs. Some such as
those from Smithfield are pretty good.
And, I can't resist a joke.
A priest and a rabbi find themselves next to each other on a long flight.
They get talking and strike up a friendship. After a glass of wine or two
they are feeling pretty relaxed. The priest asks the rabbi "Tell me, have
you ever eaten ham?"
The rabbi replies "Yes I did once - and it was very good!" Then he asks the
priest, "How about you, Father, have you ever made love to a woman?"
Turning slightly red in the face the prist replies "Yes, I must confess, I
did make love to a woman once a few years ago."
Says the rabbi, "It's a lot better than ham, isn't it?"
--
Peter Aitken
Remove the crap from my email address before using.
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