SC - Ham

[Brian L. Rygg or Laura Barbee-Rygg]

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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