I wonder what they do to the exterior of these hams to make them resemble a smoked ham. I decided to try a couple of hams to see how they are. The brands chosen were Hormel Cure 81 and Smithfield. I don't know the significance of the Cure 81 label for a moisture added engineered ham. The Hormel interior was more grain aligned with an appearance like similar pices of wood glued together while the Smithfield appearance was more like OSB or terazzo. The Hormel was of better texture and flavor, the Smithfield paticles making up the conglomerate not being of uniform texture and tenderness. The downside being the Hormel being $2.00 per pound higher in price, $6.98 opposed to $4.98. Both were overpriced IMHO.
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