SC - Two Questions and Advice

[LrdRas at aol.com]

In a message dated 3/7/00 1:29:22 PM Eastern Standard Time, 
nancyk at gator.ecls.lib.pa.us writes:

<< Okay, second question.  I don't see much ham being served at events.  I am
 planning my next feast and would like to serve a ham dish.  What are the
 recommendations on this?  i.e. type of ham and methodology.
  >>

Cold smoked ham would be preferrable such as Smithfield. 

Prepare your ham by soaking it over night in water. Parboil your ham before 
roasting it. Cooking it without soaking or parboiling is a modern innovation 
dating from the mid-20th century.

Ras