Comments on: Herb Crusted Fresh Ham

By: Kimmy Schuler

Kimmy Schuler — Thu, 28 Mar 2013 19:35:25 +0000

Once you have a fresh ham – it is hard to go back! This recipe is dead on and have made this numerous times (but what Paula Deen recipes aren’t?!). As for finding a purveyor of fresh hams: We purchased a pig from a local farmer and chose fresh ham as a cut. So happy we did. Enjoy and Happy Easter to all!!

By: Marilyn Sather

Marilyn Sather — Sun, 04 Mar 2012 01:55:03 +0000

Paula, first fresh ham i’ve made. Can remember my Mom & grandmother made them and true they do taste different from smoked. How do I use the leftovers any hints. Thanks for your help

By: Jim Schloss

Jim Schloss — Sun, 17 Apr 2011 16:54:44 +0000

Paula, good to see a recipe for a Fresh Ham. Not so sure many folks know what a Fresh Ham is anymore, so a specific description of what it is and what to ask for may help your fans. Way different that a Smioked Ham and light years different from our favorite, Smithfield Original Country Ham, available from the Smithfield Marketplace Catalogue. The only geography that I know still features Fresh Hams of any magnitude is the Northeast. Maybe some smaller stores in the South. Happy Easter to you and the entire Deen Family. Jim

By: Anonymous

Anonymous — Sun, 17 Apr 2011 07:17:11 +0000

By: Usevalad Okuneu

Usevalad Okuneu — Sun, 17 Apr 2011 04:21:42 +0000

Where is Butter?!

By: Sammie Morris

Sammie Morris — Thu, 17 Mar 2011 21:40:54 +0000

I always love your recipes. I have some of your cook books and always enjoy your show. Keep these recipes coming.

Thanks.

By: Cassie

Cassie — Mon, 17 May 2010 00:03:36 +0000