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Old 01-04-2011, 01:50 PM   #21
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I really appreciate all the opinions here and information too.

I'm thinking I'll buy a smoked ham, a dried/cured/old ham, and a fresh ham, each for different things.

The dried/cured/old ham, cut very thin (salty) for antipastos, a little with eggs, for flavoring in soups and stews, the bone for soup (split pea). I was surprised, it is cured and not cooked and it is not necessary to cook it. It sounds (from my reading) that is is where some of the italian thin sliced meats come from. Portioning will be small.

The smoked ham, (sometimes Virginia, sometimes not), cut into larger pieces for scalloped ham and potatoes, on sandwiches and again, the bone for soups.

The fresh ham to be baked/maybe glazed, shredded, sandwiches, with eggs, curried ham in popovers, ham salad, many possibilities here.

I'm certain I can carve any of these without getting the spiral cut (and the additional cost involved), though that might be pretty for presentation when entertaining, something to think about.

I've never seen an old/cured/dried ham in my grocery stores, I may have to mail order it.

Once again, I appreciate all the information and opinions. This adds variety to our diets, thank you so much.
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Old 01-04-2011, 03:35 PM   #22
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Mmmmm. All those bones. Beans, Greens, Beans & Greens. Soups & Stews.

DROOL...
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Old 01-04-2011, 05:13 PM   #23
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Alix, IMO the problem with the spiral cut hams is they always seem to be dry. since they do not have the layer of fat that most hams have they dry out and the don't have that flavor that you get from the fat. We used to get them all the time because SO like that they were easy to carve. One day I bough a "real" ham and baked it for dinner. Let's just say we have never had another spiral ham in the house.
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Old 01-04-2011, 05:34 PM   #24
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Oh, I forgot about "The Other Ham". Corned Ham. Think Corned Beef, but Ham. Normally in these parts it is used for Southern Maryland Stuffed Ham, but I especially like it for Ham and Cabbage. Or use in any other place you would have ham.
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Old 01-04-2011, 05:41 PM   #25
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Mmmmm. All those bones. Beans, Greens, Beans & Greens. Soups & Stews.

DROOL...
ain't those foods excellent! i have hamhocks & collards, & i'm hankering 4 one of those, lol~
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Old 01-04-2011, 05:53 PM   #26
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Oh, I forgot about "The Other Ham". Corned Ham. Think Corned Beef, but Ham. Normally in these parts it is used for Southern Maryland Stuffed Ham, but I especially like it for Ham and Cabbage. Or use in any other place you would have ham.
For those of you not familiar with Southern Maryland Stuffed Ham ....

Raley's Market Stuffed Ham Recipe : : Food Network

(Most people boil the ham, not bake it.)

Unfortunately the market is now closed but the recipe lives on.
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Old 01-04-2011, 06:11 PM   #27
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Quote:
Originally Posted by PattY1 View Post
Oh, I forgot about "The Other Ham". Corned Ham. Think Corned Beef, but Ham. Normally in these parts it is used for Southern Maryland Stuffed Ham, but I especially like it for Ham and Cabbage. Or use in any other place you would have ham.
Is corned ham bone-in or boneless?
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Old 01-04-2011, 06:13 PM   #28
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boneless is all I have ever seen.
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Old 01-04-2011, 06:39 PM   #29
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ain't those foods excellent! i have hamhocks & collards, & i'm hankering 4 one of those, lol~
You've got ham hocks and collards and they aren't cooking yet?
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Old 01-04-2011, 06:40 PM   #30
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I like an Un-salty smoked bone in ham.The supermarket brand has been our favorite.I will get a spiral cut if I am buying a small one and cook it large side down in an inch of liquid and covered with foil.

The spiral slicer does not go all the way down the bone so I wind up with thin slices for the first dinner and then can carve whatever I want after that.

I made a pot mixed bean soup on NYD and added the bone and the rest of the thin slices when I started it.
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