jmcquown writes:

>"Doug Cutler" wrote

>> My wife and I stayed at an inn in the North Carolina mountains a while
>> ago. For breakfast I ordered Country Ham, eggs, etc.. The waitress asked
>> me very seriously if I knew what I was ordering. I replied very cheerfully
>> "Yes". She then said that she had to inform me that it was not
>> returnable/refundable, they had had too many complaints that the ham was
>bad
>> because it was too salty.
>> We have a Virginia Country Ham every year, drive up to Emporia to get it.
>> My wife soaks it for about 24 hrs, changes the water two or three time,
>then
>> cooks it and glazes it. This is luxury food, well on a par with the
>> European hams. Thin sliced on country biscuits, oooo, just waiting for
>> Christmas to come around.
>> Doug.
>>
>> "sf" > wrote in message
>> ...
>> > On Sun, 9 Nov 2003 07:10:43 -0600, "jmcquown"
>> > > wrote:
>> >
>> > > Kent H. wrote:
>> > > > I have tried to cook a number of Smithfield hams unsuccessfully,
>> > > > including soaking for 24 hours in the basement with several changes
>> of
>> > > > water to desalt before cooking, and it has never worked quite right.
>> > > > What do you and what does mother and father do to make it right?
>> > > > Thanks
>> > > > Kent
>> > >
>> > > This was a bone-in large ham, lower sodium so no soaking necessary.
>> They
>> > > simply put it in the large roasting pan on a rack (it barely fit!) and
>> baked
>> > > it for 5 hours. I've never cooked a ham like this myself so I really
>> > > couldn't tell you if there is a secret to it, but I suspect there
>> isn't.
>> > > Not sure why yours don't turn out.
>> > >
>> > > Jill
>> >
>> > I'm solidly in Kent's corner because soaking didn't do it
>> > for me either. The old fashioned style Smithfield was way
>> > too salty for my taste, so I haven't given it a second
>> > thought in years.
>> >
>> > Now you've perked my interest!
>> >
>> >
>> >
>> > ... those bones sound like a great idea too!
>> >
>> >
>
>Funny, I ordered this from the Smithfield website and they certainly
>do sell a lower-sodium version of their ham.
>
>Jill

Funny, I can't find a "lower-sodium" version at the Website:
http://smithfieldham.com/hams.htm


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Sheldon
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