SC - ham

[Phil & Susan Troy]

Philippa Alderton wrote:
> 
> Stefan,
> 
> I think these Yanks are missing the best way to fix a good Smithfield, ie
> salted smoked ham, and red-eye gravy.

I beg your podden! I believe the dangers of pre-judging people are
self-evident. 
> 
> Take a thin slice (or three) of (proper, Smithfield or Smithfield-like)
> ham, and soak it overnight in lots of fresh water.
> Next morning, fry it up along with (but not in the same pan with) the rest
> of your breakfast.
<snip>
> DON'T add salt to anything you plan on serving the gravy with!!!!!

Except for the biscuits, which need at least some salt for the chemistry to
work well.

Now, my Lady Ceandra, whose ancestry is undisputably Southern for the past
thousand years or more, would suggest putting Smithfield ham into winter melon
soup, which is also good. ;  )

Adamantius  
- -- 
Phil & Susan Troy

troy at asan.com
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