"James Silverton" > wrote in message
...
> Steve wrote on Fri, 1 Jan 2010 10:15:48 -0800:
>
>> But how about keeping some orange peels for zesting? And how would one
>> keep them fresh for a couple of days? Anyone admit to tossing last
>> night's leftover gravy into tonight's batch?
>
>> Useful hints appreciated. Disgusting suggestions taken at
>> face value. Some cultures had hideous practices of burying
>> things and then digging them up later, like duck eggs. And
>> some I won't even mention.
>
> That's how my Anglo-Saxon and Viking ancestors originally prepared hams.
> Go down to the beach, dig a whole just below the high tide mark and bury
> the ham until needed.
>
>
> --
>
> James Silverton
> Potomac, Maryland
>
> Email, with obvious alterations: not.jim.silverton.at.verizon.not

At that temperature, and with the salinity, it sounds like a good method.
Not like a Virginia smoke house ham, but I'd try it.

Steve