Fermented ham? Was, Re: SC - don't cringe too bad....

[Stefan li Rous]

Kiri commented:
> Yup.  I can remember my mother scrubbing off the mold before letting soak 
> overnight in a vinegar water solution to draw the salt and make it edible!

Yes, we've had several conversations on this list about these country
hams and different ways to preserve and prepare hams in the past. For
those who would like to read more, see this file in the FOOD section
of the Florilegium:
ham-msg           (26K)  1/ 4/00    Period ham. Modern sources. Recipes.

The conversations were interesting enough that I ended up buying a
Smithfield ham a while back. I still have some of it simply because
I usually don't think about meals far enough in advance to cut off
a chunk and soak it for the next meal. I think this is the first
mention of adding vinegar to the water soak though.
- -- 
Lord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
Mark S. Harris             Austin, Texas           stefan at texas.net
**** See Stefan's Florilegium files at:  http://www.florilegium.org ****