SC - Spinach Tarte

[Decker, Terry D.]

Smithfield hams usually are not refrigerated.  They also need to be scrubbed and
soaked before cooking.  They are delicious!  By the way, I had a friend tell me a
funny story. She had sent a ham as a present to some relatives up north.  When
she had not heard from them, she asked if they got the ham. Well, they
tentatively said yes, she asked them how it was... Well, they told her they threw
it out because it was covered in mold! ARGH!

Meadhbh

Stefan li Rous wrote:

> Phlip said:
> >The thing is, many of these recipes can be cooked in small quantities. I've
> >just been going through Milham's Platina, and reading such recipes as VI
> >46, entitled "Ham"
>
> Thanks for the ham recipe, Phlip. I don't have many in my ham-msg file. More
> would be nice as ham if fairly easy for folks to get. Anyone got some good
> ones, preferable with the original recipe/description?
>
> After conversations on this list and trying a different H.E.B. grocery than
> my regular one, I have found and bought a Smithfield ham. I'm looking forward
> to
> trying it with some period recipes as well as using the regular cheaper,
> water-injected modern processed hams.
>
> I note that the instructions on the Smithfield ham specifically mention
> boiling it to remove some of the salt. Also, unlike the first grocery
> I saw these at, this one didn't bother to put the ham in a refrigerated
> grocery case.
>
> Stefan li Rous
> stefan at texas.net
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