Saturday, January 19, 2008

Need ham?

Do you hear that? It's the sound of this month's budget breathing a huge sigh of relief.

Just in time for a wedding breakfast I'm hosting, Harris-Teeter reduced a Smithfield spiral-sliced brown sugar beauty to 80-cents a pound.

I thought it was a one-time deal, but Walmart has also chopped its ham prices in half: 80 cents/lb for Smithfield whole hams and $1/lb for these spiral sliced Wilsons. Both are good for another few weeks.

A general rule of thumb: most meats are a good buy when priced $1/lb or under, chicken pieces aside.

11 comments:

hsgbdmama said...

Thanks for the heads-up! I'll be heading to Wal-Mart next week. These are great to split up and freeze. :)

Anonymous said...

Yum! I might have to go and get one for the Mother's Day brunch I will be hosting this year. Thanks for letting us know!
Elise

Anonymous said...

Thanks for the tip about the ham. I love ham. I went to my freezer and took one out of the freezer to use next week. I am also going to look for a 'new' one to put into the freezer. I see lots of ham dishes on our menu this next week. Hope that your brunch for the bride goes well. Take care. Roxie

Amanda said...

Going to check my WalMart now -- thanks for the tip! We love an after-church Sunday ham, and all the sandwiches and soups that follow.

Valerie said...

I found a good deal on ham at my local Aldi's this week. Appleton Spiral Hams were reduced $5.00 each. My ham ended up at about $1 a pound.

Valerie said...
This comment has been removed by the author.
Mod Girl said...

Hmmm, maybe it's time for you to pull out the blow torch and try a little "honey baking!"

Tee said...

I'm off to Wal-Mart. You can freeze hams, in fact, last year we found a great deal on a ham and had it for the 4th of July.

Anonymous said...

Meredith,

Made the Miss Daisy Turkey Divan last night; it was delicious! the little spot of curry ramps the taste way up.

However, never being one to Let Well Enough Alone, I looked at that 1/2 cup of cheddar on top and said, Oh No Way. That's not enough cheese. Proceeded to add about a CUP MORE. Don't anyone else do that. It created a huge thick cheese layer which prevented steam escaping from the veg cooking below. Result: watery, when it just didn't have to be.

Thanks for a keeper recipe,

deb meyers

Meredith said...

I believe in the original Miss Daisy cookbook the cheese is designed to be mixed into the rest of the sauce with either bread crumbs or cracker crumbs on top.

I simply omit the cracker crumbs or use a bread crumb mixture I make from low carb bread crusts, toasted--for just us, at home.

Morning said...

Talking of hams, we had a lovely budget surprise this month, too. The local Club hosts a meat raffle once a week, and January's prizes were hams -- dozens of them! For $3 I won a 6kg beauty -- and so did everyone else at the table.