tag:blogger.com,1999:blog-16469931.post1952481353371573314..comments2011-11-01T05:54:18.306-07:00Thibeault's Tablehttp://www.blogger.com/profile/05802905531600373021noreply@blogger.comBlogger11125tag:blogger.com,1999:blog-16469931.post-13830066549183992052011-11-01T05:54:18.306-07:002011-11-01T05:54:18.306-07:00Anonymous, Here is a link to the recipe:<br /><br />https://sites.google.com/site/thibeaultstablerecipes/fresh-ham---leg-of-pork<br /><br />AnnThibeault's Tablehttp://www.blogger.com/profile/05802905531600373021noreply@blogger.comtag:blogger.com,1999:blog-16469931.post-52974718814783292062011-10-31T21:17:53.155-07:002011-10-31T21:17:53.155-07:00Where is the recipe? Only &quot;hot link&quot; is the picture and it returns - Yes, an enlarged picture....Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-16469931.post-59094585472355896792009-05-04T04:10:00.000-07:002009-05-04T04:10:00.000-07:00I more like pork curry. But my kids don't like this. And also pork is not suitable in this blistering <br />summer. I plan to make it for my family and give them a surprise in the monsoon.Dazyhttp://www.asiarooms.com/thailand/chiang_mai.htmlnoreply@blogger.comtag:blogger.com,1999:blog-16469931.post-64930969037160445852009-03-08T19:47:00.000-07:002009-03-08T19:47:00.000-07:00Yes, Leg of Pork and Fresh Ham are the same. We called it fresh ham when I was growing up. If you can get one with the skin still on then you will also have "cracklins". Sooo Soooo good. I have another recipe for a fresh ham that I've been making for almost 20 years. It is out of a 1990 Gourmet Magazine. I'll try to remember to post it this week.Thibeault's Tablehttp://www.blogger.com/profile/05802905531600373021noreply@blogger.comtag:blogger.com,1999:blog-16469931.post-13509651155130361692009-03-07T13:45:00.000-08:002009-03-07T13:45:00.000-08:00I just googled it. We have it here, it is called Fresh Ham.<BR/>Had it once a week growing up!Kathleenhttp://www.blogger.com/profile/15323768335143979148noreply@blogger.comtag:blogger.com,1999:blog-16469931.post-69348905585424435362009-03-07T13:43:00.000-08:002009-03-07T13:43:00.000-08:00Same as Mary, I have never seen that cut here...I will have to ask the butcher...<BR/>Looks delicious, AnnKathleenhttp://www.blogger.com/profile/15323768335143979148noreply@blogger.comtag:blogger.com,1999:blog-16469931.post-64949869158965564602009-03-07T07:46:00.000-08:002009-03-07T07:46:00.000-08:00your shots are just eye level and they always make my mouth open, its not nice to fool mother nature!once in a blue moon...http://www.blogger.com/profile/15764214603632867021noreply@blogger.comtag:blogger.com,1999:blog-16469931.post-83453255798857850282009-03-06T11:35:00.000-08:002009-03-06T11:35:00.000-08:00Two kinds of potatoes...now thats my kind of meal!<BR/>L~xoxoxLindahttp://www.blogger.com/profile/08731127892542929874noreply@blogger.comtag:blogger.com,1999:blog-16469931.post-89022363923866384102009-03-06T10:32:00.000-08:002009-03-06T10:32:00.000-08:00You've got me hungry for a pork roast, Ann. That looks amazing. And I'm dying to try the sweet potatoes with caramelized onions. That sounds TDF!! :)Lori (All That Splatters)http://www.blogger.com/profile/04222029612869859956noreply@blogger.comtag:blogger.com,1999:blog-16469931.post-79058479681528296782009-03-06T04:33:00.000-08:002009-03-06T04:33:00.000-08:00I agree, Pork makes the best gravy!!! Love the look of this dish...warm, comforting and homely!!!Nina Timmhttp://www.blogger.com/profile/00973980161399052340noreply@blogger.comtag:blogger.com,1999:blog-16469931.post-5306759593110357192009-03-05T21:01:00.000-08:002009-03-05T21:01:00.000-08:00Be still my heart! <BR/><BR/>I wish we could get leg of pork here, Ann ~ The stores just don't seem to offer it, but I may place a special order because your slow roasted version looks so good.<BR/><BR/>I love your style of cooking!Mari at Once Upon a Platehttp://www.blogger.com/profile/16780341844995085098noreply@blogger.com