[Sca-cooks] ham advice

[Cindy M. Renfrow]

Here's another way:

"Laud MS. 553
2 Amendement of salt mete.  Tak a fare lynne clout/ & do therynne a
disshful of ote-mele, byne hit, & hange it in thy pot doun to ye boteme.
Set it from ye fuyr & let hit kele/ suththe set hit a[3]en to ye fuyr/ &
drawe out thy clout & that is goude.


2 Amendment of salt meat.  Take a fair linen cloth/ & put therein a dishful
of oatmeal, bind it, & hang it in thy pot down to the bottom.  Set it from
the fire & let it cool/ afterward set it again to the fire/ & draw out thy
cloth & that is good.

This is a recipe for removing the saltiness from salted meats.  If you have
a large haunch of salted meat and wish to risk it on this recipe, place
your meat in a large pot with enough water to cover.  Place 2 cups dry
oatmeal in a cheesecloth bag and tie the bag shut.  Place the bag in the
pot with the meat.  Put all over very low heat for several hours.  Do not
allow the water to boil.  Let the meat absorb water slowly.  Remove from
heat.  Drain and discard oatmeal.  If the meat is still too dry or salty,
repeat the process."
(From "Take A Thousand Eggs Or More", v2, p.577)

Regards,

Cindy