Path: ...!weretis.net!feeder9.news.weretis.net!2.eu.feeder.erje.net!3.eu.feeder.erje.net!feeder.erje.net!fu-berlin.de!uni-berlin.de!individual.net!not-for-mail From: Leonard Blaisdell Newsgroups: rec.food.cooking Subject: Re: Thursday Night Dinner Plans? 4/24/2025 Date: 27 Apr 2025 04:34:47 GMT Organization: Studio H Lines: 15 Message-ID: References: <0yOOP.2639594$OrR5.1368393@fx18.iad> X-Trace: individual.net qwAUFSPLB5beZmLdE9XBDQjm7mVfrIH656a8uBpYJPoDUMRE0r Cancel-Lock: sha1:7pxdeJPl5YrbJxEAPrNSXWrzBW4= sha256:NgBkrjQ6VQ53xHk8t96PMXT88i6/aVAzDQPXYWMXIN4= User-Agent: slrn/1.0.2 (Darwin) Bytes: 1727 On 2025-04-25, Dave Smith wrote: > True, but that would be at or near the top of my list. I have never > cooked a ham. There are two things close to it. A few times we have > fried up ham steaks and my wife does a glazed peameal a couple times a > year. She did one for Easter this year. It turns out similar to ham but > a heck of a lot better. Where it differs is that it tends to be a lot > smaller and less leftovers, and that is a shame because that stuff is as > good cold as it is hot. Nothing touches a meaty ham bone (not ham shank) for delicious ham and beans . I usually use smoked ham shank for the meal, but twice a year, I end up with a superior ham bone instead. I've never eaten a peameal. I don't think they sell it here.