SC - wild boar

[Stefan li Rous]

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? 
In addition to the several files I just mentioned, you might also want to 
check this file in the FOOD section:
ham-msg           (21K)  8/31/99    Period ham. Modern sources. Recipes.

- -- 
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 ****
============================================================================

To be removed from the SCA-Cooks mailing list, please send a message to
Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".

============================================================================