[Sca-cooks] Meat: Cooked vs. Raw, & Waste

[KarenO]

> Finally, ham - i want 10 chunks (one for each tables), which will be
simmered with herbs and spices and figs, then drained, slits cut it  it and
have figs and honey packed into the slits, then wrapped in  pastry and
baked. <> Is there some  kind of ham that isn't rubbery (like canned hams
often are) and might  be cheaper?<
> Anahita

    The "rubbery ham" syndrome is from hams that have  *water added*  to
them.  Look on the label  -- it has to be identified as such.   You may want
to seek out a butcher shop that maybe smokes their own meats for ham chunks
that haven't had water added.   Maybe the whole pork loin roast  {very
little waste  -- no bones, very lean meat}is the way to go  -- you can cut
it into smaller roasts to serve at table when it's time to serve.

    As others have already commented, chicken quarters can be found much
cheaper than  $2 a lb.   For that kind of money, you should be able to get
flash frozen breast pieces that are skinless & boneless  {look! No waste!}

Caointiarn