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Found 4 results

  1. Yeah, yeah, that's what they all say - I saw you in that Honeybaked Ham store last week ... I mean ... oops ...
  2. Does anyone have a recipe or any ideas what to do with a bunch of leftover ham? All the soup recipes I've seen don't use a whole lot of ham in the first place, and require the ham bone. I'd like to use much more ham and save the bone for stock making later.
  3. Does anyone know where one can get a good city ham around these parts? Looking for hams cut from the shank-end, spiral-sliced, bone-in with no added water or "natural juices" labels. They should also already be cured and smoked so I can just roast to serving temp and carve. I know there's always the option of a butcher but I'm wondering if there's a supermarket that will give up the goods. It's very important that the conditions I laid out are met.
  4. Finding myself only one and a half hours from Benton's Smokehouse, I convinced two of my friends to make a road trip. We left Fontana Village bright and early on a Tuesday morning and took some really nice roads (The Moonshiner 28 and The Dragon) to Madisonville. Fifteen minutes later (and $100 lighter) we headed back to Fontana Village. Now, some people might think a three hour round-trip to spend 15 minutes (to say nothing of $100) sounds like a waste of time, but you weren't there. My two friends aren't foodies of any sort, but after visiting Benton's and then sampling the thick-cut bacon, I think they're ready to start some serious food exploration. (actually, I know they are, three days later we had a great four-course dinner with paired wines at Cucina 24 in Asheville and we all left extremely satisfied and happy).
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