Jump to content


Photo

Fresh ham roast


  • Please log in to reply
77 replies to this topic

#31 Maison Rustique

Maison Rustique

    Advanced Member

  • Members
  • PipPipPip
  • 1,408 posts

Posted 07 November 2006 - 08:07 PM

Uncured would mean not salted, brined or smoked. Just cooked. I'd just chop it up and add to ANY type of beans, cabbage or chowders. Or, like I said, sauce it up to stand on its own. Or serve it with eggs for breakfast. Make ham salad for sandwiches. Chop, brown and casserole it with potatoes, asparagus and creams/cheeses. There's practically nothing you CAN'T do with it.


Ah! So, I could easily use it in the greens I just bought! :blink:
Deb
Don't use a big word where a diminutive one will suffice.

#32 Wilfrid1

Wilfrid1

    Advanced Member

  • Members
  • PipPipPip
  • 42,108 posts

Posted 07 November 2006 - 08:28 PM

I am speaking into a void.
Elect-a-lujah

***Every Monday***At the Sign of the Pink Pig.

If the author could go around the place hitting random readers with a rubber hammer, the Pink Pig would still be worth a visit.

#33 Rebecca

Rebecca

    In Memoriam

  • Members
  • PipPipPip
  • 3,877 posts

Posted 07 November 2006 - 08:42 PM

Ah! So, I could easily use it in the greens I just bought! :blink:


You betcha.
"I saw them eating and I knew who they were." -Kahlil Gibran

#34 g.johnson

g.johnson

    Advanced Member

  • Members
  • PipPipPip
  • 18,881 posts

Posted 07 November 2006 - 08:43 PM

He is speaking into a void.
The Obnoxious Glyn Johnson

#35 mitchells

mitchells

    Advanced Member

  • Members
  • PipPipPip
  • 8,477 posts

Posted 07 November 2006 - 08:47 PM

Probably a number of members have discovered the block-out utility.

All are lunatics, but he who can analyze his delusions is called a philosopher.
Ambrose Bierce

#36 Wilfrid1

Wilfrid1

    Advanced Member

  • Members
  • PipPipPip
  • 42,108 posts

Posted 07 November 2006 - 08:48 PM

Thanks for reminding me.
Elect-a-lujah

***Every Monday***At the Sign of the Pink Pig.

If the author could go around the place hitting random readers with a rubber hammer, the Pink Pig would still be worth a visit.

#37 Maison Rustique

Maison Rustique

    Advanced Member

  • Members
  • PipPipPip
  • 1,408 posts

Posted 07 November 2006 - 09:19 PM

I am speaking into a void.


Not completely. :blink: I'm still quite baffled by all of this terminology. If the meat I have in my fridge didn't say it was smoked uncured fully-cooked ham, I wouldn't consider using it with the greens. Because if it wasn't smoked or cured, I'd still be quite unsure of what to do with it.
Deb
Don't use a big word where a diminutive one will suffice.

#38 Wilfrid1

Wilfrid1

    Advanced Member

  • Members
  • PipPipPip
  • 42,108 posts

Posted 07 November 2006 - 09:21 PM

Okay, my mistake. Your meat is smoked - therefore it's not just cooked pork. Rebecca confused me by telling you that your meat was uncured, meaning unsmoked. :blink:
Elect-a-lujah

***Every Monday***At the Sign of the Pink Pig.

If the author could go around the place hitting random readers with a rubber hammer, the Pink Pig would still be worth a visit.

#39 mongo_jones

mongo_jones

    Advanced Member

  • Members
  • PipPipPip
  • 24,838 posts

Posted 07 November 2006 - 09:29 PM

how do you unsmoke a ham?

my annoying opinions: whisky, food and occasional cultural commentary

 

current restaurant review: house of curry (sri lankan in rosemount, mn)

 

current whisky review: glen ord 28

 

current recipe: white bean curry with green peppers

 

 

facts are meaningless. you could use facts to prove anything that's even remotely true!
~homer simpson


 


#40 Wilfrid1

Wilfrid1

    Advanced Member

  • Members
  • PipPipPip
  • 42,108 posts

Posted 07 November 2006 - 09:33 PM

The same way you uncure it. Idiott.
Elect-a-lujah

***Every Monday***At the Sign of the Pink Pig.

If the author could go around the place hitting random readers with a rubber hammer, the Pink Pig would still be worth a visit.

#41 mongo_jones

mongo_jones

    Advanced Member

  • Members
  • PipPipPip
  • 24,838 posts

Posted 07 November 2006 - 09:34 PM

a fresh ham, yesterday

Posted Image

my annoying opinions: whisky, food and occasional cultural commentary

 

current restaurant review: house of curry (sri lankan in rosemount, mn)

 

current whisky review: glen ord 28

 

current recipe: white bean curry with green peppers

 

 

facts are meaningless. you could use facts to prove anything that's even remotely true!
~homer simpson


 


#42 Daisy

Daisy

    Advanced Member

  • Members
  • PipPipPip
  • 15,680 posts

Posted 07 November 2006 - 09:36 PM

I would hope he would be cured, not fresh, since he's been dead for so long.
Sardines aren't for sissies.---Frank Bruni
------------------------------------------------------------
The mistake one makes is to react to what people post rather than to what they mean.---Dr. Johnson
-------------------------------------------------------------
I want to be the girl with the most cake.

#43 Maison Rustique

Maison Rustique

    Advanced Member

  • Members
  • PipPipPip
  • 1,408 posts

Posted 07 November 2006 - 10:04 PM

Okay, my mistake. Your meat is smoked - therefore it's not just cooked pork. Rebecca confused me by telling you that your meat was uncured, meaning unsmoked. :blink:


Actually Rebecca didn't say that--that's what my package says. "Smoked Uncured Ham" fully-cooked. I was intrigued, so bought it. I have no idea what it really is, but I'll let you know after I try it. :blink:
Deb
Don't use a big word where a diminutive one will suffice.

#44 Wilfrid1

Wilfrid1

    Advanced Member

  • Members
  • PipPipPip
  • 42,108 posts

Posted 07 November 2006 - 10:06 PM


I'm carefully reading all of this. I just bought (at Costco) a small, boneless "smoked uncured ham" that I've been unsure how to prepare. It does say that it's fully cooked, so I'm guessing that it is just like regular ham, but not salted?

Uncured would mean not salted, brined or smoked. Just cooked. I'd just chop it up and add to ANY type of beans, cabbage or chowders. Or, like I said, sauce it up to stand on its own. Or serve it with eggs for breakfast. Make ham salad for sandwiches. Chop, brown and casserole it with potatoes, asparagus and creams/cheeses. There's practically nothing you CAN'T do with it.

Emphasis added.

Sorry for the confusion. I read her post without reading yours properly.
Elect-a-lujah

***Every Monday***At the Sign of the Pink Pig.

If the author could go around the place hitting random readers with a rubber hammer, the Pink Pig would still be worth a visit.

#45 Rebecca

Rebecca

    In Memoriam

  • Members
  • PipPipPip
  • 3,877 posts

Posted 07 November 2006 - 11:04 PM

Arrgghh. My teeth are grinding. I did not make myself clearly understood. Sorry. An item may be cured by salting, brining, smoking, drying and other ways known to the ages. It can also be fully cooked without curing. It can also be fully cooked AND salted. Or brined. Or smoked. The kicker here for using it is the "fully cooked" information. This means that it should be safe for human consumption upon purchase without having to submit it to further heat treatment. It is ready to eat. Maybe not too tasty but probably won't kill you if eaten cold.
"I saw them eating and I knew who they were." -Kahlil Gibran