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Holiday Ham

Jill --thanks for the info. I already ordered an uncooked bone-in smoked ham from Burgers Smoke House in Missouri. They had pre-cooked hams but I opted for an uncooked one. I imagine that a salted and then smoked ham like I ordered should be safely edible but am I wrong? I plan on baking the ham anyways.
One other question on the directions. In step #3 of the instructions it states; "---spread the dates and onions around the ham, and drizzle with the olive oil." Does this mean to drizzle the ham as well as the dates and onions with olive oil?

Dec 15, 2010
cookin phil in Recipes

Middle Eastern restaurant that serves goat?

Goat is not a profitable animal to raise in America. The average goat butchers out to only a few pounds of meat. After the costs of growing the animal and then butchering and processing the small amount of meat -- it is simply not practical. Middle Eastern and other cultures that are used to raising small animals, like goats, find that it is practical to raise them as a meat source. It is kind of like raising dogs as a meat source except dogs require more costly feed than goats do.

Dec 15, 2010
cookin phil in San Francisco Bay Area

Classic Beef Wellington

Of course --you have to have Yorkshire Pudding along with the beef. I'm thinking of using this recipe for New Years Eve. I'll post my results.

Dec 14, 2010
cookin phil in Recipes

Holiday Ham

The introduction mentions using a smoked "READY TO EAT" ham. This would imply a pre-cooked ham -- yet the recipe has you cook the ham for several hours. The ingredients list simply calls for a "bone in whole smoked ham". Is the ham supposed to be "Ready to Eat and pre-cooked" or simply smoked?

Dec 14, 2010
cookin phil in Recipes