SC - Ham
Brian L. Rygg or Laura Barbee-Rygg
rygbee at montana.com
Thu Sep 23 23:05:13 PDT 1999
Most likely, sugar-cured. Salt-cured or "country-style ham" is an acquired
taste -- one I didn't pick up while in Kentucky for 2 years. (My first
taste and I thought it had spoiled.)
Raoghnailt
- ----- Original Message -----
From: <Mordonna22 at aol.com>
To: <sca-cooks at Ansteorra.ORG>
Sent: Thursday, September 23, 1999 11:51 p.m.
Subject: Re: SC - Ham
> In a message dated 9/23/1999 10:08:19 PM US Mountain Standard Time,
> troy at asan.com writes:
>
> <<
> 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
>
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