Subj : Re: Ham To : Ben Collver From : Dave Drum Date : Fri Oct 03 2025 11:04 am -=> Ben Collver wrote to Dave Drum <=- DD> How many Are you feeding? If just you then something that stores/freezes DD> well. Feeding a tribe opens things up a bit. If using a 3# ham (is it a DD> bone-in?) to feed just me and maybe my house-mate I'd do something like DD> this ....... it uses a "cottage ham" when you read the definition of the DD> ham you'll see why I like it. Bv)= BC> Just me, so i want to make something that freezes well. It is not BC> bone-in so i suppose it is a cottage ham. Tastes like bacon, eh? No BC> wonder you like it. Makes me think your recipe is a little like BC> loaded baked potatoes only with the potato part dialed down BC> a notch. I'm all outta taters ATM, but they're easy enough to get. Cottage ham differs from other "front of the pig" hams in its flavour/ curing profile. Regular "picnic" hams are from the front shouler of Ms Piggy but are cured like their larger relative from the rear leg. Picnic ham is AKA "Boston Butt" BC> Posted by: Teri Chesser Another prolific poster we lost waaaaaaay too early. I was looking forward to her attending the echo picnic my sister and I hosted in Y2K. Sadly, she died about two weeks before it took place. MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Pork Fried Rice (Jeff Smith / Frugal Gourmet) Categories: Oriental, Pork, Rice, Vegetables Yield: 6 Servings 1/2 lb Pork steak; chopped MMMMM--------------------------MARINADE------------------------------- 1 ts Light soy sauce 1 ts Chinese rice wine 1/8 ts Fresh grated ginger MMMMM----------------------OIL FOR CHOWING--------------------------- 3 tb Peanut oil MMMMM-------------------ADDITIONAL INGREDIENTS------------------------ Additional Meats; see *NOTE 2 lg Eggs; beaten 1 c Dry long-grain rice; cooked, - cooled 2 cl Garlic; chopped fine 2 Ribs celery; sliced thin 1 md Yellow onion; chopped 1 c Chopped bok choy or Chinese - celery cabbage 8 Water chestnuts; sliced thin 1 c Defrosted peas 3 Chinese mushrooms; soaked - 2 hr, drained & sliced 4 Green onion; cut Chinese way MMMMM---------------------------SAUCE-------------------------------- 1 tb Light soy sauce 1/4 ts MSG (OPT) 1/4 ts Salt Pinch of sugar 1 c Fresh bean sprouts * NOTE: Additional meats, all optional: Add any or all of these in any amount you wish. lop chong sausage, sliced; cooked chicken; cooked shrimp; ham, cut julienne. Marinate the pork for 15 minutes. Heat a wok and add 1/2 tablespoon (1 1/2 teaspoon) of the peanut oil. Chow the pork until done to your taste and then add the remaining cooked meats. Chow all for a few minutes and remove to a large serving bowl. Heat the wok again and add another 1/2 tablespoon of peanut oil. Pour the beaten eggs into the wok and tilt the wok in circles over the heat causing a thin egg pancake to form in the wok. Using the metal wok paddle, cut the pancake into pieces and chow for just a moment. Remove to the serving bowl. Add a tablespoon of the peanut oil and chow the cooked cold rice until hot. Remove to a serving bowl. Add the last tablespoon of the peanut oil and chow the garlic. Add all the vegetables, except the bean sprouts, in the order given, chowing the celery and onions a moment before you add the remaining items. Add the mixed sauce and chow until all is hot. Return the ingredients in the serving bowl to the wok and chow until very hot. Stir in the bean sprouts, test for salt, and serve. from The Frugal Gourmet Cooks The Three Ancient Cuisines - China, Greece, and Rome; by Jeff Smith, 1989 NOTE: This is a Chesser family favorite. I usually use canned shrimp, leftover cooked beef (usually roast), chicken leftovers. This is a great dish for "cleaning the 'fridge". From: Teri Chesser - Date: 04-01-96 Uncle Dirty Dave's Kitchen MMMMM .... "The key to life is not accumulation; it's contribution." -- Stephen Covey ___ MultiMail/Win v0.52 --- Maximus/2 3.01 * Origin: Get your COOKING fix here! - bbs.outpostbbs.net:10323 (1:18/200) .