Must be for the Reform Jews.
With a nice glass of milk, maybe?
Ham is delicious for Chanukah, Ham remains Non-Kosher for Hanukkah.
Treyf, shmeyf…lookit the damn price.
Duroc pork likely, a little like a Tamworth and Irish Grazer.
My feeling is that if God (if indeed there is one) didn’t want us to eat pork and shellfish he/she/it wouldn’t have made them so darned tasty.
My favorite headline for this one was at regretsy.com:
Although, the existence of this similar, older fail causes
me to wonder if it could be faked, or a fail-on-purpose…
And that’s an even crazier price for Ham. I know spiral ham. That is no grocery store spiral ham that I know. If that ham is actually that much and if that ham isn’t located in downtown Manhatten or Tokyo, I’d sure like a piece to see why it’s so expensive. Homemade horseradish on the side.
A more accurate price would be about 9.50/lb, before shipping, not bad compared to Wisconsin hams. I’ve never had spiral ham seems like a gimmick ta me. I like my horseradish with fish and bison.
Turns out these photos aren’t fake:
http://www.snopes.com/photos/signs/hanukkah.asp
They were from a couple of years ago, though, and not from Walmart, but rather from a deli in New York. The signs appeared on a couple of different types of ham.
The manager’s explanation reminds me of a sign I saw at Harris-Teeter once in Durham, NC. It was right in the middle of the “olive oil is healthy” craze, and some over-enthusiastic store employee put up the wrong “health” sign on the olive oil display: “Fat Free!”
Redwolf
Neat, thanks for the info! I wonder if it is worse
when it happens in Greenwich Village than in a
Walmart in the Midwest?
Not even the Extra Light? 
That might have been one of the costs of living deep in the larger urbs, and at least at last year’s prices, too. I just saw a couple of brands yesterday that looked exactly like the above, a store brand and a Hormel. The store brand is known for being the frugal shopper’s choice - I go that route myself - but in this case their spiral cut ham was going for 12+ bucks per pound, and the Hormel for 11+. I had to ask a couple of employees to help me put my jaw back in place.
Yes, things can be expensive in Minneapolis…to a point. This is insane. But I’m not a big ham fan, so all the more for the rest of you.
I suspect the biggest ham fans are in Upton Park. Smithfield and Edwards hams are big around heres, a years supply of sodium per slice.
Oh, pshaw! The oldest people I know ate salt pork every day, which is way more salty than ham, and they lived to be right old.
I’m just commenting on the volume of salt in this ham, not porker life expectancies. Most folks soak it for two to three days before cooking. If you threw a single ham into a fresh water lake you could float higher than you would in the Great Salt Lake in just a few days. Sure Paula Dean may eat it after a 24 hour soak but she don’t know nothin’ 'bout cooking Virginia hams.
Many years ago a friend insisted that he baked his Virginia ham without soaking it. I was skeptical, but he grew up in Waverly, so had a bit of cred. He had an annual party in the late winter/early spring, so we agreed that I’d bring a platter of ham that I’d soaked for a week and he’d have a platter that he hadn’t soaked. There honestly wasn’t that much difference, and people generally liked his better. In my defense, I probably cooked a Jamestown or Gwaltney and he probably had real Smithfield. (The factor of two-plus in price was a deal breaker for the graduate student.)
I knew another guy whose grandfather had his wife sneak country ham biscuits into the hospital for him. When he was recovering from his second multiple bypass. Gotta admire the guy’s spunk. He was in his 80’s, so it’s not like he died young because of his recklessness.
The only reason to buy a Gwaltney is to distract people from the real ham that you’re eating in private.
(My Mom dried my Grandfather out when he was 90 (and could no longer walk and gain access to alcohol.) He lived the last 14 years of his life proud of his sobriety.)
The only real southern ham is Edwards ham, all the others are wannabes. I found numerous dried out folks when I worked in the Southwest. It’s always amazing how quickly it can happen in a high heat, low humidity environment. Often looked just like a smoked southern ham without the muslin bag.