SC - Nanna's Smoked Lamb?

[Elaine Koogler]

And, of course, this brings to mind all of the wonderful stores we have in the
South about folks unfamiliar with smoked/cured ham being sent one for
Christmas/whatever.  The medium generally used in Virginia for curing hams is
salt...which of course, produces a VERY salty meat.  The secret is that you soak
the ham in vinegar and water for about 12 hours before cooking, then parboil it
for several hours (depending on size) before actually baking it.  The stories
have to do wtih people who try to cook it by just baking it...and winding up
with something totally inedible, and ultimately throwing it away...not a good
thing to do with a Virginia Ham, particularly if it's a Smithfield ham!!

Kiri

Jim Revells wrote:

>     My Uncle Jack used to smoke his own Hams for Christmas & did it over
> several weeks so that they too had the almost black outer layer on them &
> they were the best I ever had.
>     Thanks for the reply!  I know you have a book coming out  (I do want a
> copy), but is there any other Icelandic Traditional Cooking books in English
> you might recomend? I think both would go well with the several Swedish &
> Danish ones I have.
> Hej!
> Olaf
>