Mike Filigenzi wrote:Well, I don't know anything about ham but I do know a tiny bit about staying married. Congratulations on the upcoming 50th, Karen! That is something that is well worth celebrating.
I have purchased my last few hams from Prarie Pride Farms http://www.prairiepridepork.com/. Much better than what's in our local supermarket.
Karen/NoCA wrote:Jenise, it seems Hempler is offering the hams again this year for Easter, says they are thick spiral cut, and cut further down on the bone. I did not see anything about a uncut ham. We are having 16 people for the brunch, mainly family and before they leave for the drive back to Sacramento. I'm gathering you have not tried their spiral cut? My dislike of them is that the ones I have had, dry out so fas, and are cut very thin. Since we don't need the ham until the end of June, I probably should check out other sources. We do have two locally owned meat shops that have great stuff. The one closer to us, actually smokes their own bacon, makes sausage, etc. I will check on that and also sources that Brian and Mike suggested.
Thanks everyone for the suggestions, I will check them all out.
Jenise wrote:The whole spiral cut thing seems to support the notion that what most people do is put a slice between pieces of bread. Me, that's about the LAST thing I want a ham for.
It strikes me that the spiral thing is just about laziness... somebody else did the slicing, all we have to do is tug on it.
And, of course, it's an excuse to slather on the sugar
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