[Sca-cooks] dry-cured ham source
Sayyida Halima al-Shafi'i of Raven's Cove
lkuney at ec.rr.com
Sat Dec 27 08:31:16 PST 2003
I got my dry-cured ham at Sam's club. It wasn't nearly as good as my
sister's home-cured (she also makes the best bacon, but I digress), but
it was passable. Just remember to soak overnight before using. If
boiling (and I recommend that you do), discard soaking water and replace
with fresh water before boiling. Boil/simmer to internal temperature of
160 degrees, then peel off fat and skin, and roast/glaze as desired (I
never do this-just eat them boiled, but yum!!!). Flavorful, succulent,
and not the insipid, water-pumped flavorless kind of ham...you'll become
a ham snob, mark my words...<eg>.
Halima
Raven's Cove
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