By guest blogger and Swap Shop columnist Sandy Thorn Clark
The elevator conversation regarding bone-in vs. boneless hams lasted only 43 floors, hardly sufficient time for this advocate of bone-in hams to adequately present their innumerable pros.
"The issue is leftovers," specified my hi-rise neighbor, who favors boneless canned hams.
Exactly, I thought. The issue is leftovers.
At Easter, I care far more about ham leftovers than the first elegant slices.
Flavor is another issue - a real ham tastes far better than a processed ham. Besides, what is that gelatin junk in a canned ham? Or that white "filler" in boneless hams? Scary stuff.
Sun-Times Food editor Janet Rausa Fuller is always thinking about her next meal.
For almost 20 years now, reporter Lisa Donovan has been hitting Chicago's neighborhood markets and restaurants not only for the
best grub at the best prices but also as a way to understand the city's melting
pot.