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.
Continue reading Bone-in ham the way to go.
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