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Dave Smith[_1_]

On 2019-01-14 7:05 p.m., wrote:
> 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.
>

The closest we come to cooking ham in the his house is to do a glazed
peameal. It is one of my wife's signature dishes. Get a large chunk of
peameal bacon and simmer it in apple juice for about an hour. Then make
a glaze with flour, brown sugar and mustard powder and bake it to set
the glaze.