SC - ham
Mordonna22 at aol.com
Mordonna22 at aol.com
Mon Sep 14 16:41:33 PDT 1998
In a message dated 9/13/98 6:02:07 PM US Mountain Standard Time,
stefan at texas.net writes:
>
> Four or five hours? If the ham is already preserved and smoked, why do you
> need to cook it for another four or five hours? Does it take that long for
> the inside of a non-frozen ham to heat up?
>
Four or five hours because first it's a whole ham. ten to twelve pounds of
ham, second because these Alabama farmer folk have a healthy respect for
trichinosis.
Mordonna
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