[Sca-cooks] ham advice

[Stefan li Rous]

Kiri said:
> My family used to cure hams using salt.  What my mom did to render them edible
> was to soak them overnight in a vinegar/water solution, then parboil them for a
> couple of hours or so in water before actually baking them.

Huh? From earlier discussions here, particularly in regards to some
period recipes, I though "parboil" meant a quick boil. Several hours
doesn't sound like that definition of "parboil". Did you really just
mean "boil"? Or have I got my definition of "parboil" wrong? Or both?
--
THLord 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 ****