Where do I buy country ham on the internet? What type of country ham am I looking for? I've been watching Mind of a Chef on Netflix, and they show this dry aged ham that hangs out in the open air, and then the chef slices it ever, so, thinly, yumm, and you don't need to cook it further. You just eat it with breakfast. (Kind of like prosciutto?) [more inside]
I recently heard that there are new procedures to break up scar tissue that are akin to scoring the surface of a ham, i.e. cross-hatched for max flexibility. I've had an immovable band of scar tissue around my elbow for 15 years that prevents my arm from extending fully, and I'd like to look into this procedure. My google-fu is weak (no, I DON'T need another search result for the Chili Peppers song) -- do you know what it's being called by doctors? Thank you!
Having just earned my amateur radio license, I've purchased a handheld transceiver with decent wide-band coverage and I'm trying to figure out what I should program into it. I've added the nearest repeaters on my licensed bands, but what's worthwhile to add next? What else do people program on their mobiles, HTs, and scanners? I'd like to find active and interesting channels to monitor when I'm not conversing with someone myself. [more inside]
We have been assigned the ham for this year's Christmas party. We will be roughly 20 kids (age 0-16) and 17 adults. What do I buy and how do I cook it given that my conventional oven does not hold a temperature? [more inside]
How would a ham have been presented in a church holiday food basket in the early 1970s? [more inside]
Okay, second charcuterie question in a row! So I have two hams in my basement, in trashbags, covered in a buttload of salt. Am I going to die of botulism? [more inside]
We have two delicious 17 lb. direct-from-the-farm country hams to do up for our wedding in June, and are seeking advice on best ways to prepare them. Hams are frozen, cured, with hocks already taken out, and with the rind left on. Suggestions? Tips? Tricks? Glazing options?
Family is clamoring for "Heavenly Ham" for Christmas this year but the price per pound in our area is cost prohibitive. The few times I've tried to make the supermarket substitutes have been disappointing to say the least. Is there a secret to making a good spiral ham at home? If so, what do you look for on the label including the average price this time of year? There is wide range for these and I want to do what you're doing.
Can you teach me what I need to know about artisanal ham? I feel like I've got the eating part down already. [more inside]
Received a old Ham Radio transceiver as a gift. Is what I'd like to do with it plausible? [more inside]
Nut allergies, acorns, acorn eating pigs, and acorn-eating-pig prosciutto. You are not my doctor, or my charcuterist. [more inside]
Is it possible to tell which spiral sliced ham has a smaller bone in it while it's still in the package? [more inside]
Is is okay to leave serrano ham slices wrapped in their wax paper but on the counter? [more inside]
Someone I know who is a volunteer would like a copy of the REACT/Red Cross produced video "Where Seconds Count". He had been told he could view it online, but repeated online searches have failed to find it, and neither the Red Cross nor individual REACT organizations seem to be selling physical copies via their websites. I've been trying to help him find it, but have had no luck. Anybody? [more inside]
I'm brining some pork for ham, but I'm beginning to have some doubts about how long I should be brining them. Should I let them sit for the full time, or should I take them out now, if it's not already too late? [more inside]
I have been given a whole ham with no label, description, or instructions. What should I do with it? [more inside]
A friend asked me this morning: Last weekend I bought a 1/2 ham w/ bone. My kids are sick to death of ham (and so am I), i froze fresh a large chunk. What can I do w rest of ham? [more inside]
I am getting my Technician ham license next month. Which alternate band do I want for my HT ham radio? 216 - 280 mhz, 350 - 470 mhz, or 420 - 520 mhz? [more inside]
After-Christmas dinner: as part of the leftovers distribution, I now have the bone from the ham. How should I best make awesome soup with it? Difficulty: no split pea. [more inside]
Country comfort food, non-kosher edition: what are your favorite bean soup/stew recipes for smoked ham hocks or pork neck bones? [more inside]
Help me make a glazed ham this weekend. [more inside]
I recently inherited a 1940s era communications receiver from the estate of my great-uncle. It is a Hallicrafters S-39 Sky Ranger, and I want to restore it so it can be used safely again. I was able to find the manual that originally came with it on BAMA (The Boat Anchor Manual Archive), but it was also used by the US Military during WWII, and there is a govt service manual for it. It was an R80 to the military, and the manual is PB48233, but that is as far as I have been able to get. How do I locate someplace that has a copy of this technical manual so I can get a copy made from it?
I am looking for the best place or places in the Pittsburgh, PA area to buy a delicious ham barbeque sandwich. Any suggestions?
I'm looking for online reference sites with guides for the erection of a small guyed radio tower. This is the type that might be used by a highly enthusiastic Ham radio operator in North America. [more inside]
What to make for dinner tonight using the last of the Christmas ham? [more inside]
Spiral sliced ham -- to heat or not to heat? And what do I do with this glaze I made if the ham comes already glazed? [more inside]
Help me find a happy ham for Christmas! [more inside]
Can I bring a leg of ham though Hong Kong customs from Canada? [more inside]
Ham Operators: In the event of the apocalypse, how long will satellite-based repeaters last? [more inside]
What are your experiences with different brands and types of benchtop/lab power supplies? Do certain ones fail more often than others? Easier to fix? Better power conditioning? [more inside]
What do ham radio operators talk about on their radios? [more inside]
OK. My family have in the fridge a (reads label carefully) cooked, smoked, uncured ham. Please help me with your glaze recipes and ham preparation tips. [more inside]
Can I eat ham that wasn't properly refrigerated? I got a fully cooked ham from my employer, put it out in my car trunk during the day, and forgot about it when I got home. Over the next few days, I didn't remember it at all. The whole time it was refrigerator temperature outside, and the trunk of my car was probably the same temperature. All that changed when I had a freak 60 degree day on Friday, and then it was back to being 20 outside. I remembered the ham last night as I was putting something else in my trunk. Did that 60 degree day ruin my chance of eating the ham?
What happened to my ham? [more inside]
Where can I find some ham cheese? [more inside]
Just sent my pigs to the slaughterhouse and I have to decide on cuts. I have never cooked a ham in my life. Do I get smoked, fresh, whole, steaks, some of each? Your best ham ideas, please.
How did US customs know he had a ham in his carry-on bag? [more inside]
Why is ham a pork thing? Are other meats preserved in this way around the world? [more inside]
Where can I find food-grade potassium nitrate (A.K.A. saltpetre")? [more inside]
Help me find some really low salt ham cold cuts. Healthy Choice is still too high in my opinion. Thanks
What is the best way to get into the ham radio hobby? [more inside]
French Food Filter: What is the ham that you find on the buttered, cheese/ham baguettes in France? [more inside]
I miss my AM radio. Help me find a unit that actually receives it. [more inside]
We're thinking of buying my dad a Ham Radio for Christmas. I know nothing about them and don't know where to even start. Help! [more inside]
Ham it up: Need recommendations for an especially delicious and good-quality mail-order ham, as a holiday gift for ham-lovers. Something that costs less than Harry & David's $100 ham would be appreciated.
Breaker, breaker, good buddies - help me buy a CB off of this here intarweb thing... [more inside]
SlicedMeatsFilter: Anyone else noticed that metallic sheen that some deli meats get when they've been around for a few days? Seen most often on corned beef, but it will show up on ham too. What the heck is it? And what do you do to limit its appearance (Refrigeration does nothing! Nothing, I say!) [more inside]
Going home to Manila for Christmas, and Mom just emailed, asking me to bring along an entire fricking leg of Virginia Ham. I've checked the State Dept site and the US Embassy in Manila for regulations on bringing in food, but I'm running into dead links. Plus, I'm flying Emirates, with an overnight layover in Dubai. The ham should fit in my bags, well within the weight allowance, but is it safe and legal?