SC - Boar Recipe

[Mordonna22@aol.com]

Stefan li Rous wrote:
> 
> Phlip commented:
> >I'd use pretty much the same spices you'd use for any fresh pork. Keep in
> >mind that if the boar is mature and hasn't been castrated, it's going to
> >taste a lot stronger than regular fresh ham- I'd likely soak it in salt
> >water overnight.
> 
> Oops. I forgot that this pork leg was ham. Or does "ham" only refer to
> the pig leg after it has been smoked, salted or otherwise cured?

It can be used to refer to fresh or cured leg and buttock, if you will,
and not always necessarily in connection with pork (there are bear and
boar and veni --ahem-- deer hams). You'll note, though, that Phlip said
"regular fresh ham", which presumably refers to uncured leg of domestic pork.
 
Adamantius
- -- 
Phil & Susan Troy

troy at asan.com
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