ABSOLUTELY! ITS AN ENZYME IN FRESH PINEAPPLE! COMBINED WITH BROWN SUGAR AND REAL BUTTER ITS THE PERFECT STORM TO DIGEST A HAM.we thought someone put cheese in the meat or it was bad..but it was just digesting in enzymes God it was awful.thank goodness I had more in the fridge.I. put pineapple and brown sugar no butter and took it with us we ate it within the hour so no problems.I should have known better because I use pineapple and strawberries for digestion and pineapple is an awesome anti inflammatory.

Hi everyone, I just joined in as a new member here. I was welcomed by Annie (see Her Easter Thread) Adding to this post, you can make a Mess of Greens flavoring the water with your ham stock instead of using ham hocks or smoked turkey. Collards, cabbage, kale, and turnip greens taste great with ham stock in it. I usually freeze mine flat in pint size ziploc bags with bits of ham in it. I also use some in the combination of water, rice ratio for jambalaya for an additional flavor booster. Okay, I'm jumping right in like Annie said. lol. Hope to meet you all.

Ignoring the outburst.....and back to hams... To me....as I know it....a "country ham" is one that has been dry aged and has to be soaked, scrubbed and boiled in 2 changes of water before being baked. Then there is a fully cooked ham which is ready to eat and only needs to be warmed to eat if you like it hot...if not then just cut 'er up and eat. Than there is something else.....it's not cooked and the package says it needs to be cooked at thus and so for thus and so number or hours, or until a thermometer in the thickest part registers 160 degrees. The last ham I bought like that (a Smithfield for a funeral lunch) was wonderful....even if a pain to prepare......and I know that they are "raw" because the one that someone else cooked was like raw meat inside....I had to bake it more. I have no idea how those raw, but not country hams are cured. And I LIKE brown sugar glazed ham and cranberry sauce on my turkey and applesauce with my pork and fruit stuffed pork loin and sweet and sour shrimp. I love asparagus with hollandaise and trice baked potatoes with sour cream and cheese. I like butter on my whole grain bread.....sometimes even JAM!!!!! Forget the honey glazed ham and add your own honey if you want it sweet. Linda C

Enjoy hearjng about everyone’s plans. We will be having between 13 to 15. I am with Annie this year, usually I spend a lot of time on my table and have a fabulous appetizer spread but cutting back. We are starting later this year, so half of our group are eating brunch or lunch with others before coming to our place for dinner. Will still have appetizers, but keeping it lighter with fewer choices. Hoping people will save room for the main meal. Our plan is: Appetizers - Deviled eggs, vegetable spread with toasted baguette rounds and baby carrots. Main - Ham (spiral, honey glazed), cream corn, strawberry spinach salad, cheesy potatoes (similar to funeral potaoes), Watergate Salad and rolls. Dessert - Pound cake and/or cheesecake with strawberries and whipped cream. Will be serving both desserts. Will make a nice table, but it will be thrown together today rather than the usual much thought-out table design, planned weeks ahead of Easter. Happy Easter and Passover to all.