SC - ham

[Mordonna22 at aol.com]

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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