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Strategies & Market Trends : LastShadow's Position Trading -- Ignore unavailable to you. Want to Upgrade?

To: TobaccoMan who wrote (3786)	12/6/1998 8:36:00 PM
From: LastShadow	Read Replies (3) \| Respond to of 43080

There is no such thing as a dumb question. There are dumb answers, though, but I will try not to make one here. You probably could create a moving intraday VWAP, but that wouldn't help much. After all, if spend all your energies determining that it is moving away or toward a number, you alreadyknow if you should have bought or sold. The VWAP only has value in terms of large buys against the total volume. And you really only need to look at what thenuber is at the same time you are looking for gap status. Since Mach6 calculates both on a page for us at the right time, I think you would be spending a whjole lot of time and energy to make a very small adjustment to the picture. The real graphical flow is in the chart itself. The VWAP helps on really high volume and very wide spread trades. And to be honest, when darcy said he was putting it on the site, i was floored, as I didn't know anyone else that used it. Yes, I did a few hams now and then. I hated the honey/pineapple/cherry studded/glazed ones for the most part although I do have one recipe I like: 12-14 lb ham, uncooked 2 quarts apple cider 1 teaspoon whole cloves 1/2 cup brown sugar 2 tablespoons prepared mustard parsley if you need some garnish Cover the ham with water and soak for 8 hours. Pour off water and scrub hamin warm waterwith a stiff brush, and rinse well. Place ham, skin side down, in a large roasting pan. Pouir cider over it, and then sprinkle with cloves. Insert the meat thermometer, making sure not to touch fat or bone. Bake at 325 degrees for 2 1/2 to 3 hours. Remove it from pan and remove skin. Place ham, fat side down, on a cutting board. Score fat in a diamond design. return ham to roaster, fat side up. Combine the brown sugar and mustard ( I have use poupon, and that adds a bit more tang), stirring well. Coat the exposed portion and continue baking, uncoverd for another 30 minutes or until the meat thermometer is at 142 degrees (it works out to about 15 minutes per pound. you should get 24 servings from a ham this size. If you want to try something different, I have a recipe for Pork St. Tammany that is basically a rolled boneless pork loin roast that your roll around a spiced and vegetable-added wild rice mixture - sort of like a jellyroll is made. lastshadow

To: TobaccoMan who wrote (3786)	12/6/1998 8:59:00 PM
From: elf	Respond to of 43080

tobacco man: off topic RE cooking the southern country hams. here is a recipe I used at my rest. a while ago. by the way I would cure and smoke my country ham, but this recipe should work with a good quality purchased ham. if it has been home cured, you must soak it preferably over nite in cold water, try to change the water at least 3 times.[this will remove most of the strong salt] now for the cooking, use 2" deep pan to place in the ham. if indoors bake at 285F, this is the best way to keep the ham moist, about 25 min. per pound uncovered.[ or untill meat therm. shows 160/165F] then remove from oven and cover, let rest at least 12 min. I use the following for the basting liquid, mix up in side bowl and baste every 10 to 12 min's. 1/2 can 7up 1/2 cup water or if you have ham or pork stock use this. 1/4 cup brown sugar [dark brown] 2 T mustard powder 1/4 t ground clove 1/2 cup apricot preserves 1/2 cup orange juice [use real juice] 1/2 cup honey [your choice] 1/2 cup drained crushed pineapple 2 T fresh lime juice you may garnish ham when done with pineapple rings and sweet cherries, also thicken strained cooking liquid with corn starch slurry [this keeps it glossy and transparent]use as sauce. enjoy regards elf......