"The meat case may seem a bit intimidating, but once you learn the basic
language and know what to look for, selecting the ham that best fits you
and your guests' tastes and preferences is easy," says Parade food editor
and cookbook author, Sheila Lukins.S.

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S.

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Next up, select a Cooked or Uncooked Ham.
Hams are labeled according to the amount of water added to them during
curing, which is a simple process of preserving meat."

In the spirit of creating a meal that adds flare to any holiday table,
Lukins has developed a menu for success starring Baked Ham with Mojo Sauce.

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Easter conjures up images of baskets, bunnies ,
egg hunts and a holiday favorite -- ham.com; or phone 206-624-7755.

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This
meal is sure to have your guests raving until next Easter.

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However, while ham is the star of
the Easter feast for more than two-thirds of Americans, almost 50 percent
admit they need some help picking the perfect ham , according to a new
survey* by the National Pork Board. Finally, pick from Dry or Wet-Cured Ham . Staff and guests were both dressed in festive attire and
guests were encouraged to partake in the festivities with a make-up artist,
temporary tattoo artist, and caricature sketch artist all on-hand for the
celebration.

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Going on the Easter Ham Hunt

To help cooks everywhere -- from amateur to aficionado -- Lukins shares key
ham hints for getting acquainted with the varieties available in the meat
case. Boneless hams, recognizable by label
and heavy plastic or foil wrapping, keep for several weeks in their
original packaging in the refrigerator. If desired,
cooked hams can be served directly from the refrigerator without heating. Uncooked hams typically require
20-30 minutes per pound at 350 degrees Fahrenheit to heat. Hams are either
dry-cured with salt and spices rubbed into the meat's surface, or wet-cured
with a brine solution. "Ham is
traditionally the star of the Easter feast, but you don't have to serve the
same ham from year to year," says Pamela Johnson , Director of Consumer
Communications for the National Pork Board. This year, shake up your leftover repertoire with Chopped Salad
with Ham and Goat Cheese. Research
was conducted in February 2006 .
For the 2004 Mardi Gras event, the focus of the award, Sazerac transformed
itself into a little French Quarter with doubloons, beads, feather boas and
Mardi Gras masks.
Sazerac's Southern-inspired, regional American cuisine brings serious fun,
damn good food seven days a week .

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Start by choosing between Boneless or Bone-in Ham.com. population demographics. Find us at 1101 Fourth Avenue in downtown
Seattle (valet Parking at the adjacent Hotel Monaco) or
http://www.

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All varieties of ham are either bone-in or boneless.

*The survey was conducted online with a random sample of 1,506 men and
women 21+ representing a cross-section of the U. The overall sampling error for this survey
is +/-2.

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2.

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A boneless ham will yield roughly
four to five servings per pound.
Almost all hams come fully cooked, as noted on the label.

3.

Sazerac Mardi Party Wins National Acclaim

Awaiting was a feast created by Executive Chef Jason McClure and
Chef -Owner Jan Birnbaum, which included passed appetizers and buffet of
freshly shucked Oysters, Crawfish Bread, Gumbo, Shrimp Remoulade, Jan's Spiced
Spare Ribs, Roasted Duck with Southern Comfort Glaze and Crispy Catfish.

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"Experiment with your ham this
holiday by adding a twist to your traditional recipe.

Celebrate Ham!

The National Pork Board has created "Celebrate Ham! Special Occasion
Recipes," a FREE brochure that offers ham recipes, information and tips to
inspire cooks to prepare ham for occasions throughout the whole year. To
order the brochure and view other great ham recipes and tips, including
video demonstrations on selecting and carving ham, simply visit
TheOtherWhiteMeat .National Association of Catering Executives Hails Sazerac's Fat Tuesday Event
as Best Catered Event of the Year, 2004

SEATTLE, The entire town already knows that when
Fat Tuesday rears its decadent head, the party's at Sazerac.

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To serve hot, simply unwrap and heat to an internal temperature of 140
degrees Fahrenheit. The Advisory Panel has been
carefully selected to closely match U.

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Bone-in hams are available
in a variety of shapes -- whole or as a shank or butt half -- and typically
serve two to three people per pound.SazeracRestaurant.

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Shake Up the Traditional Easter Menu
(Click here for details)
When it comes to adding flare to this holiday favorite, ham's versatility
presents the opportunity for endless creativity in the kitchen.

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PRESS RELEASE New Survey Shows Ham Is Centerpiece of Easter Meal but Americans Need Help Picking the Perfect Ham

population -- all
members of the CyberPulseTM Advisory Panel. Now the rest of
the nation knows, too.

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Equally as delicious as the Easter feast are the leftover creations that
follow .

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1. While bone-in hams
are traditionally seen as more elegant and boneless considered easier to
serve, both have the same mouth-watering taste.

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Topped with Papaya Salsa and served alongside Gingered Candied Carrots,
this elegant, bone-in ham brings a unique, ethnic flavor to the table.

Topped with ham slices and crumbled goat cheese,
this "ham encore" salad is sure to draw a round of applause. Sazerac won a national award last week at the National
Association of Catering Executives Gala in Orlando, FL for Best Catered Event
of the Year for its seventh annual Mardi Gras.

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Uncooked hams should be heated to an internal
temperature of 160 degrees Fahrenheit. Lukins notes that dry -curing is often used for
country-style and specialty hams, while wet-cured hams are a favorite
choice for dinnertime centerpieces to everyday sandwiches.

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5% at the 95% level of confidence.

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The
File Gumbo Band livened things with a funky Creole beat (that, and the famed
Sazerac cocktail that flowed).

Thank You

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- - kjjkjk

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