[Sca-cooks] ham advice

[Etain1263 at aol.com]

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stefan writes:

> <<you only used one soaking of water. I would have done several. I imagine
> you can still do this, but I'm not sure what the effect of doing this on an
> already cooked ham is.>>

Doesn't the curing process essentially "cook" the ham anyway?  I thought that
roasting was merely "heating it up".

Etain

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