SC - ham

[Bonne]

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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