SC - Ham

[margali]

You would probably get a brine injected boiled ham, the
brine to replace the salt rubbed dry cure. This is what you
festoon with cloves and some syrupy glop to make it have
some descernable taste. Now if you want a really good ham
you have to pay to get a real cured ham-smithfield,
prosciutto, or even a maple rubbed applewood smoked ham...

If I want fresh pork of the appropriate cut, I ask for a
pork shoulder, though if you mention 'ham' to me in the
roman or medieval sense I would include fresh as well as
preserved.
margali
who remembers this discussion from the last time I made
Pernam and mentioned it on list...


>  So while one has to specify fresh ham to distinguish it from ham, which
>  is usually assumed to be cured in some way, one doesn't normally need to
>  specify that it should come from a hog. Unless you're in a really
>  unusual butcher shop, like the specialty Norwegian places in Bay Ridge,
>  Brooklyn, which sell fennlaer, which is the name for mutton hams. But in
>  addition to fennlaer, they also sell ham ;  ) >>
> 
> :-)
> Or my friend out here who usually has a javelina or two in the
> freezer.........
> So, if I just go into some Yankee butcher shop and ask for ham, which would I
> be most likely to get?  Smoked, Salted, or Sugared?
> 
> Mordonna
>
============================================================================

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".

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