The GP wrote:Thanks for the input, everyone. I ran out of time to be able to source a Nueske's, so I got a ham from Paulina Meat Market. If I'm ever near Wittenberg, WI, I know to have a cooler!
Diane wrote:Photo for reference: https://foursquare.com/v/le-petit-vend%C3%B4me/4b4db23ff964a520dad526e3?openPhotoId=5062ab53e4b0fc3b117a04e3
G Wiv wrote:Diane wrote:Photo for reference: https://foursquare.com/v/le-petit-vend%C3%B4me/4b4db23ff964a520dad526e3?openPhotoId=5062ab53e4b0fc3b117a04e3
I'd smack the shit out of a polar bear for a bite of that sandwich.
Diane wrote:I would like to make a ham for Easter dinner, but would like to get the kind that I had in Paris at Le Petit Vendome on their jambon et beurre baguette. Does anyone know where to get a European style ham in the Chicago area? I know it's a strange question, but I don't like the honey baked or the spiral sliced hams. Photo for reference: https://foursquare.com/v/le-petit-vend%C3%B4me/4b4db23ff964a520dad526e3?openPhotoId=5062ab53e4b0fc3b117a04e3
budrichard wrote:Diane wrote:I would like to make a ham for Easter dinner, but would like to get the kind that I had in Paris at Le Petit Vendome on their jambon et beurre baguette. Does anyone know where to get a European style ham in the Chicago area? I know it's a strange question, but I don't like the honey baked or the spiral sliced hams. Photo for reference: https://foursquare.com/v/le-petit-vend%C3%B4me/4b4db23ff964a520dad526e3?openPhotoId=5062ab53e4b0fc3b117a04e3
I don't believe you had a 'City' ham but what is called 'Country' Ham is the USA.
The jambon was salt cured, not cooked with heat but simple dry aged then simply sliced and served on your sandwich.
USA Country hams are usually salt cured and then smoked and are not usually served without cooking for Listeria reasons. But more and more USA producers are making their hams extra aged for not cooking at your discretion and not smoking.
So if you are looking for a cooked ham for Easter you can purchase a Country Ham and follow the procedure which usually involves cleaning and soaking in water before cooking to reduce the salt content.
But the cooked result will not be the jambon you had in France.
The best you can do in the USA is to purchase a Spanish Jamon, either Serrano or Pata Negra, slice and serve.
Best City ham is still Nueske.
-Richard
tazerowe wrote:I can't be 100% certain from the picture, but generally the ham and beurre sandwiches in Paris are very much "city" hams, made from marinated, then molded/pressed cooked hams known as "Paris hams" versus the raw cured hams of southern France (Bayonne, for example). There are US producers, like Three Little Pigs, that claim to make Paris ham, but I have not tried them. I'd suspect prosciutto cotto might be an alternative.
budrichard wrote:tazerowe wrote:I can't be 100% certain from the picture, but generally the ham and beurre sandwiches in Paris are very much "city" hams, made from marinated, then molded/pressed cooked hams known as "Paris hams" versus the raw cured hams of southern France (Bayonne, for example). There are US producers, like Three Little Pigs, that claim to make Paris ham, but I have not tried them. I'd suspect prosciutto cotto might be an alternative.
If you look at the supplied pictures of the sandwich and shop and compare to the pictures on the 3pigs.com, the hams hanging outside the shop are clearly dry jambon types and look like the sliced 'jambon sec' rather than the 'sliced jambon de Paris' on the 3pigs.com and the pictures show dry aged jambon to my eyes.
Diane wrote:Maybe what I'm looking for is more of a "green ham" or fresh ham.
tjr wrote:Diane wrote:Maybe what I'm looking for is more of a "green ham" or fresh ham.
Fresh hams (pernil) are readily available in Latino supermarkets. They're just a pork roast. If really ambitious, you could cure your own but probably not in time for this Easter. There's always next year.
Hofherr's website shows a number of in-house smoked items. I couldn't find a traditional ham. It's possible they don't sell it online because the size varies a lot.
Diane wrote:tjr wrote:Diane wrote:Maybe what I'm looking for is more of a "green ham" or fresh ham.
Fresh hams (pernil) are readily available in Latino supermarkets. They're just a pork roast. If really ambitious, you could cure your own but probably not in time for this Easter. There's always next year.
Hofherr's website shows a number of in-house smoked items. I couldn't find a traditional ham. It's possible they don't sell it online because the size varies a lot.
They don't feature that "green ham" on the website because of the size and the seasonality. I learned that today after talking with them.
ronnie_suburban wrote:Diane wrote:tjr wrote:Diane wrote:Maybe what I'm looking for is more of a "green ham" or fresh ham.
Fresh hams (pernil) are readily available in Latino supermarkets. They're just a pork roast. If really ambitious, you could cure your own but probably not in time for this Easter. There's always next year.
Hofherr's website shows a number of in-house smoked items. I couldn't find a traditional ham. It's possible they don't sell it online because the size varies a lot.
They don't feature that "green ham" on the website because of the size and the seasonality. I learned that today after talking with them.
So, no green eggs either?
=R=
Diane wrote:ronnie_suburban wrote:Diane wrote:tjr wrote:Diane wrote:Maybe what I'm looking for is more of a "green ham" or fresh ham.
Fresh hams (pernil) are readily available in Latino supermarkets. They're just a pork roast. If really ambitious, you could cure your own but probably not in time for this Easter. There's always next year.
Hofherr's website shows a number of in-house smoked items. I couldn't find a traditional ham. It's possible they don't sell it online because the size varies a lot.
They don't feature that "green ham" on the website because of the size and the seasonality. I learned that today after talking with them.
So, no green eggs either?
=R=
I was so waiting for that
Diane wrote:They don't feature that "green ham" on the website because of the size and the seasonality. I learned that today after talking with them.
tjr wrote:Diane wrote:They don't feature that "green ham" on the website because of the size and the seasonality. I learned that today after talking with them.
So is the Hofherr green ham a cured and smoked product? Or uncured and smoked? Or just raw pork?
This Southern cookery post says a green ham is raw pork: https://jesseyancy.com/how-to-cook-a-green-ham/ . And I found others about smoking a green ham to make bbq.
Diane wrote:but I’ll have to let you know after Easter!