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Old 11-27-2008, 08:36 AM   #21
Master Chef
 
Join Date: Sep 2004
Location: Galena, IL
Posts: 7,970
So many places have regional specialty hams, too, so you can have fun trying the various versions of ham. If you're having a holiday buffet you can't beat a spiral cut. I, too, use smoked ham hocks for split pea soup, boiling the ham hocks for an hour or three before adding the peas so that the most flavor goes into the stock.
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