To: Dave Drum
Subj: Bottle

Fresh picnic ham; bone in

Back when we were young and poor, we used to only buy picnic hams
because the "real" ones were more expensive. Don't often see
fresh picnics

When I was a kid we had cured picnic hams fairly often too with hind
leg "real" ham reserved for special occasions. Picnic hams are
somewhat tough and stringy but equally tasty. But the fresh meat
cuts in my part of the world were always called pork shoulder and
leg of pork roast. We never used the term fresh ham. But I realize
that in many parts of the world ham is a carcass part and not
necessarily a reference to cured and/or smoked meat.

One of the true bargains at my store these days is hot smoked (fully
cooked) but not brined or cured pork shoulder roasts, skin on (so no
fat trimmed away), bone in. I use every bit of it one way or
another: skin (cracklings), fat (rendered), meat of course and the
bone goes in the soup pot along with lentils, split peas or navy
beans.

(And Boston Butt is a term I didn't encounter until I started
corresponding with Americans on the internet; I believe I first
encountered that term on one of the BBQ mail lists I used to
subscribe too.)

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Casserole Roasted Pork Shoulder
Categories: French, Pork
Yield: 4 Servings

2 tb Unsalted butter
1 tb Canola oil
4 lb Bone-in Boston butt
1 md Onion; halved
6 Parsley stems
1 Thyme sprig
1 Bay leaf
1/2 c Water
1 md Tomato; chopped
Kosher salt and freshly
Ground pepper

In a medium enameled cast-iron casserole, melt the butter in the
oil. Add the pork butt and onion and brown well on all sides over
moderate heat, about 20 minutes total.

Tie the parsley stems, thyme and bay leaf in a bundle. Discard the
fat in the casserole. Add the bundle to the casserole along with
the water and tomato and bring to a boil, scraping up any browned
bits from the bottom of the pot. Season with salt and pepper,
cover and cook over low heat, turning the meat every 20 minutes,
until it is tender, about 2 hours.

Transfer the meat to a cutting board, cover loosely with foil and
let stand for 10 minutes. Strain the pan juices into a small
saucepan and skim off the fat. Boil over high heat, stirring,
until the juices are reduced to 1 1/4 cups, about 5 minutes.
Season with salt and pepper. Carve the meat into thin slices and
serve with the pan juices.

Recipe By: Roger & Josette Batteault
Source: Food and Wine, 02/00
From: Alan Zelt

MMMMM



Cheers

Jim


... The produce manager is as important to my health as my doctor.

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