SC - don't cringe too bad....(Cod & Chips & McRendangs)

[Brian L. Rygg or Laura Barbee-Rygg]

I hate to say it, but if it was that bad, it hadn't been properly cooked.  My
mother-in-law sent a Smithfield ham to some friends up north.  She discovered
later, when she asked how they liked it, that they had thought it was spoiled
(saw the mold on it) and threw it in the incinerator!  So it does happen, but
there is a very special way you have to fix these things...and when they are
done properly, they are absolutely heavenly!

Kiri

"Brian L. Rygg or Laura Barbee-Rygg" wrote:

> Yes, it does.  The first and only time I had country ham as opposed to
> sugar-cured ham, I thought it had spoiled and sent it back to the kitchen.
>
> Raoghnailt
> > The smoking of ham is primarily designed to keep out insects (creosote
> > and other tars repel flies and such, as does pepper in the cure) but the
> > salt is intended to draw off excess water and kill or prevent the
> > breeding of pathogenic bacteria. It does not, however, eliminate _all_
> > bacteria and molds, and, well, as the ham ages, it gets kinda tangy,
> > doesn't it?
> >
> > Adamantius
>
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