Picking the Best Easter Ham
Posted on March 26, 2007 by Gary McCarty
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With Eastern Sunday now less than two weeks away, it’s time to look at the traditional Easter meal of ham. [tag]David Rosengarten[/tag], who now runs a blog/newsletter called "Tastings," offers some sound tips, but then he goes overboard with a link to buy what he recommends as the "best ham."
Well, whatever, every blogger is entitled to monetize his or her site. So, what does David recommend? First, he says to opt for the "heritage" hog, in other words, a free-range pig that’s allowed to eat more naturally and therefore gain some good fat structure.
Second, buy a pig with the bone and four muscles in the mix–in other words, a bone-in ham.
Third, make sure the pig has been preserved in its "natural juices." Finally, and here you may disagree, he recommends an unsliced him. He says the sliced hams come out drier when you reheat them. Which pig does he recommend?
I could tease you and make you go to his Web site, but basically it’s a Kurobuta ham (kind of the equivalent of Kobe beef), and you can indeed purchase one on David’s blog.
I’ll pass on the purchase, but good luck to a fellow blogger.
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2 Responses to “Picking the Best Easter Ham”
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I could not find the information to purchase the Kurobuta Ham on David’s blog. I really want one…Please tell me where to order…Thanks, Pat
Here’s the link I have:
http://www.kci-com.com/lp/rr/ham/2008/easterham_ta.asp?ad=BF40D1CBB2BA9FDAD19821FC140FA50C&ad2=00865D413600D26ADB36D2F55973559F