SC - rasher of bacon??

[Balldrich BallBarian BoulderBain]

Is anybody else on the list besides me a sodium chloridaholic?

I see frequent references to certain types of ham and to feta cheese,
an especial passion of mine, as "too salty", and I think they're wonderful
as is.

Has anyone else had this experience?  Or am I all alone down here at
the extreme end of the salt spectrometer?

Berengaria

> Many people also soak the ham in several changes of water, before they
> even start cooking it.  Smithfields' are very salty.  Also this ham tastes
> best in very thin slices--no thicker than thin sliced bacon.
> 
> If you have some left over for modern purposes try:
> 1) Triple decker turkey and smithfield ham sandwich with
>    lettuce and tomato and mayo.
> 2) Using scrappy pieces and fat to make hamspread in the blendar
>    or food processor.
> 3) Making hambone soup with vegetables.  Including lima beans
>    and potatoes as some of your vegetables is especially good.
> 4) Ham biscuits
> 
> For more medieval purposes, it would be good where spicy ham
> or prosciutto type meats are used.
> 
> Sharon
> gordonse at one.net
> 
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