[Sca-cooks] Starbucks

[jenne at fiedlerfamily.net]

>        The Smithfield ham is still cured the way Virginia country hams have
> been cured for hundreds of years (and English country hams even longer).
> What this means is they are heavily salted and even if pre soaked and boiled
> (as they were in the 18th century) they still taste heavily of salt.  I
> mention this because I think you would find that the salt would not sit well
> with all that sugar in pineapple.  Far better for a sugar or honey cured ham.

You're may be right-- I may well be mixing up Smithfield ham with
another kind of ham.  But, well, I'm a salt fiend so, well, maybe not?


-- Jadwiga Zajaczkowa
jenne at fiedlerfamily.net OR jenne at tulgey.browser.net OR jahb at lehigh.edu
	"Index your brain."