[Sca-cooks] dry-cured ham source

[Stefan li Rous]

Adamantius commented:
> But I'm sure any other butcher, including the one in the supermarket,
> has the equipment, and could be persuaded to, slice it for you.
Thank you! That is a wonderful idea. The next time I buy one, I'll have 
them do that. They come as a whole ham in their own cloth sack and 
label, but I imagine I can take this to the butcher, have them slice it 
and then to the checkout counter.

The instructions with the ham say to rub the ham with salt after a 
chunk is cut off. If it is sliced up, is this something that should be 
done to each slice? Or should I just keep the slices in the 
refrigerator? Which is where the rest of my Smithfield ham is, because 
I got tired to rubbing salt onto it each time. Unfortunately, things 
left in the refrigerator get pushed to the back and forgotten.

Stefan
Smithfield ham is sounding real good right now, after all these 
messages on it. But I've got some water-added ham that probably ought 
to get eaten first...
--------
THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
    Mark S. Harris           Austin, Texas          
StefanliRous at austin.rr.com
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