[Sca-cooks] ham advice

[Gorgeous Muiredach]

>In general, I think I would have soaked it for a full 48 hours
>and then boiled or par boiled it... maybe finished it off in
>the oven.

Changing the water once in a while might help.  As the salt gets out of the
ham, it goes in the water.  The less salt in the water, the more salt wants
to get out of the ham :-)


Gorgeous Muiredach
Rokkehealden Shire
Middle Kingdom
aka
Nicolas Steenhout
"You must deal with me as I think of myself" J. Hockenberry