On 7/29/2014 8:44 PM, David E. Ross wrote:
> I see various pre-cooked, boneless hams in local markets in southern
> California. You can buy either the entire piece or get slices of it.
>
> I like to get one slice about 1 inch thick. At home, I cut one or two
> 1-inch strips and dice them. I sauté the result for making a ham and
> cheese omelet.
>
> The problem is that all the available hams have been cured with water.
> While sautéing the diced ham, the pieces sizzle and jump in the frying
> pan. Someitmes they even jump out of the pan. Once, I got a bad burn
> when a piece jumped out of the pan and landed on my arm.
>
> Does anyone know where I might find pre-cooked ham that was NOT cured
> with water?
>

Google for a small town within driving range that features a butcher
shop known for its smokehouse. They may still water cure their hams,
but the amount of water within their ham will be far, far less than
those dreadful water-soaked pink sponges labeled as "ham" in the
grocery stores.

I drive 120 miles one way for my hams and it is absolutely worth it.
Heck, I bartered a half ham and some home made jams in exchange for
having a door hung. I'd offered the handyman lunch, and after he
tasted the ham, the deal was on.