SC - ham
JEANNE STAPLETON
jstaplet at du.edu
Wed Sep 16 10:02:02 PDT 1998
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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