SC - OT - MZB death - please explain

[Philip & Susan Troy]

Bonne commented:
> well, you get what's referred to around here as 'city ham' and that most
> Americans call ham, and my husband's british family calls "gamon", but you
> don't get ham, that lovely, dry, salty, stuff that most American's feel the
> need to qualify as 'country ham' but which is really the real deal and it
> doesn't make good sandwhiches til after it's been soaked to releive the
> saltiness and texture and then baked. I know the list has been down this
> road before.

Yes, we have. It was those conversations that got me interested in buying
a Smithfield ham. A good sized chunk of which is still in my pantry. I
usually procrastinate too long and then I don't have time to soak it.

Anyway, for those who might want to read more about salt cured hams and
some recipes, check this file in the FOOD section of my Florilegium:
ham-msg           (21K)  8/31/99    Period ham. Modern sources. Recipes.

Stefan
PS: I just registered florilegium.org as a domain name. Hopefully a
new site will be coming soon.

- -- 
Lord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
Mark S. Harris             Austin, Texas           stefan at texas.net
**** See Stefan's Florilegium files at:
         http://lg_photo.home.texas.net/florilegium/index.html ****
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