SC - ham
Bonne
oftraquair at hotmail.com
Thu Oct 15 17:44:11 PDT 1998
Mordonna22 at aol.com wrote:
> phlip at bright.net writes:
>
> > , remove the ham from the (cast
> > iron) skillet, and pour a cup or two of hot coffee in the skillet. Mix
> > well, add flour to thicken
> Not in my house you don't.
Eeew! definately do not thicken!
> You serve it as is, thin and watery.
> Sometimes you add coffee that already has been sugared for drinking, just for
> a little variety.
Always sugared coffee, it cuts some of the saltiness.
Sharon Gordon wrote:
>
> Many people also soak the ham in several changes of water,
soak overnight in milk or buttermilk,
> Also this ham tastes
> best in very thin slices--no thicker than thin sliced bacon.
or gravlax slices. The texture is much the same.
Bonne
P.S. to Sharon:(You don't have an SCA name yet!?) Do you have the subscription
info for maxlife? I lost it months ago in the switch to home computing, and I
miss the ML'ers.--Karen LM
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