Ingrid Hoffman's Recipe for Cuban Pernil uses a Fresh Ham as its start off point.
Much to my absolute horror, my dear friend, Ann Legette in Greensboro, NC, sent me the following email yesterday… “Hello Darling, It was so fun to have a funny story to share at Christmas lunch with the extended Legette family – about cooking my first ham, “Monte’s Ham.” I have a feeling all I will need to share with you is my dear friend and next door neighbor’s comment (who slipped in the kitchen door as I was carving the ham) and you will know exactly where I went wrong… “Honey, that’s not a ham, that’s a turkey!”
Jill Clark and I have been cooking together since she was in Dr. Denton’s. We’ve had so many great holidays together that The Making of the Cranberry Sauce is an annual event. And it’s taken place all over the map—even in Hong Kong. Several years ago, Jill moved to Dublin, met a wonderful man and we all went there to celebrate Thanksgiving. Finding the cranberries alone was a terrific challenge, just the first of many.