[Sca-cooks] ham advice

[Elaine Koogler]

I dunno...I've always used the term to mean boiling before some other form of
cooking...in this case, baking.  It's what my mom used to say she was doing...

Kiri

Stefan li Rous wrote:

> 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 ****
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--
Elaine Koogler

     "A stroke of the brush does not guarantee Art from the bristles"

                                                     --  Kosh