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Old 01-04-2011, 07:14 PM   #31
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Originally Posted by Zhizara View Post
You've got ham hocks and collards and they aren't cooking yet?
i'm gonna make them tonite, then let them cook through the day.

my dinner could be pasta, though may be that i make fries w/ gravy & cheese :)
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Old 01-04-2011, 07:49 PM   #32
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i'm gonna make them tonite, then let them cook through the day.

my dinner could be pasta, though may be that i make fries w/ gravy & cheese :)
Don't forget the cornbread.

Dipped into that pot liquor. Mmmm

*cleans drool from keyboard again*
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Old 01-04-2011, 09:38 PM   #33
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I've always been happy with the spiral cut hams I've had. To be fair, for the most part others have purchased them and just gave me the bone, and they were for a large party buffet line. The salty country/Virginia hams, by the way, when you live in the general area where people cure them, are often available in a "steak", so you can use them for bean and pea type soups. When I bought that one I was fairly young (still in my 20s), and was (and still to some degree am) a saltaholic. And it was still insanely too salty. I think it was a Smithfield ham. I've since had similar ham slices for breakfast or dinner in "home cooking" restaurants in various places that pride themselves on that type of ham (usually served with "red eye gravy"), and I swear, I can feel my blood pressure rise with every bite. Anyway, buy the slice if available to see if you're going to like it.
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Old 01-04-2011, 09:52 PM   #34
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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.
That is only one variation of the recipe. It is different in different parts of the county. I personally don't like theirs, too much cabbage and not enough kale. I like equal amounts. That is the Hollywood way I was taught.
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Old 01-04-2011, 09:53 PM   #35
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boneless is all I have ever seen.

I have seen it both ways. I like to buy it bone in. "When the bone giggles, it is done".
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Old 01-04-2011, 10:35 PM   #36
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Giggles?
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Old 01-04-2011, 11:23 PM   #37
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[QUOTE=Zhizara;955450]Don't forget the cornbread.

Dipped into that pot liquor. Mmmm

*cleans drool from keyboard

lol, drooling again huh!
i'm less than into cornbread, gasp! the texture is gritty 2 me.
(~luvs checking locks & pulling shades)
i luv polenta, though, so i'll make that rather than the bread
figure i'll make navy beanz, too, either w/ the collards or let them be plain & garlicky
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Old 01-04-2011, 11:42 PM   #38
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Giggles?

Typo, Wiggles.
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Old 01-05-2011, 12:07 AM   #39
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i've only had spiral cut hams a few times, brought by my supervisor at our dept.'s christmas party, and i've found them to be dry. but that might just be because he doesn't know how to cook/reheat them.

i had the best ham i've ever had in my life this past christmas. it was a dietz and watson brand ham, smoked, bone-in, butt portion. the bark was dlicious and crispy. the meat just inside the skin in a few places reminded me of a really good pastrami, and the rest of the meat was juicy, tender, and just lightly smokey, with just the right amount of salt.

i don't think my wife did anything more to it other than remove the netting and put it on a rack in a roasting pan in the oven for an hour or two. it was easy and delicious.
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Old 03-13-2011, 12:29 PM   #40
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I did find a sale ham yesterday at aldi's. It wasn't a great sale but since we haven't had ham for so long, I decided we would try it. Lately I've been seeing hams for $30-40 at the regular grocery store, and that's just too much $$ for me to spend.

Bone in, smoked, spiral cut, $1.49/lb, natural juices (no water added). I remembered what everyone said about being careful not to dry it out. There were fatty parts on the outside. Warmed it up and OMG it was wonderful, moist, slightly salty smoked. For around $14, there is a bone with quite a bit of meat on it, and sandwiches for dinner last night, and another 6 meals for 3 of us put in the freezer.
It was good enough that I'll go get another one for the freezer.
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