On Monday, January 14, 2019 at 3:27:59 PM UTC-6, Wayne Boatwright wrote:
>
> Smoked salt-cured southern style country ham is my favorite, but I
> can't buy it here. Occasionally I will mail order it as it doesn't
> reqire refrigeration. The usual prep for that is soaking slices of
> it in milk overnight, then rinsing briefly, drying it, and frying it.
> It'ss very common in the south but I rarely have seen it anywhere
> else.
>
That's a new on me. I'd never heard of soaking it in milk and if you don't
want to soak it overnight there are two other ways to cook it to remove the
salt. Put the slices in a skillet and cover with water and cook for 15
minutes, turning once. Dump the water and then lightly fry the ham slices.

The second way is the same method but you just use a can of coke instead of
water; both will leach the salt out. Dump the coke after 15 minutes, turning
the ham slices once, and then lightly fry the slices.