SC - smoked hams

[Alderton, Philippa]

Actually they do keep better than the cheese, because they are so
salted/dried/smoked that they form a "scab" when they've been cut and left
for a while. Just keep them dry, and cut off any previously cut parts if
you feel it's justified... and usually, it's not.

Phlip

phlip at morganco.net

Never a horse that cain't be rode, 
And never a rider that cain't be throwed.

- ----------
: 
: Philippa Farrour asnwered my question about what a Smithfield ham was
with:
: 
: A Smithfield ham is a ham made in Smithfield, Virginia. Any ham NOT made
in
: Smithfield, Va can only be called Smithfield style. It is smoked, dried
: country ham, aged for a year before it is sold. They keep forever, and
like
: a fine wine or aged cheese, only get better with time. If you unwrap your
: ham and discover a mold on it, all you do is scrape it off. 
: 
: -----------
: Yes, sounds much better than the watery hams I usually see in the store.
: That even when labeled "smoked" must still be refrigerated. These sound
: great for something like Pennsic or Gulf Wars.
: 
: This does bring up a question though. Do these types of hams keep this
: well after they have been opened and a portion has been sliced off? Or
: are they like some cheeses where after you slice off the wax or rind,
: they don't keep any better than any other cheese?
: 
: Perhaps it's time to look at the specialty shops here in town or mail
order.
: 
: Stefan li Rous
: RSVE60 at email.sps.mot.com
: 
: 
: 
:
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