SC - Ham

[Bonne of Traquair]

>  So if you go into a delicatessen or market or restaurant where you live
>  and order a ham sandwich, you get a fresh, uncured ham sandwich? Really?
>  How about ham and eggs? >>
>
>I certainly don't expect salt cured ham unless I order salt cured ham.  
>MOST
>of the time when you ask for a ham sandwich, what you get is processed pig
>meat, not necessarily ham.
>
>Mordonna


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.
Bonne

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