zxcvbob wrote:

> Yes. Tons of salt. You had to boil or soak them to make 'em edible.
> Some country hams are still made with just salt and a little molasses.
>

Picked up a Smithfield ham a few years ago, and couldn't wait to try
it; it was so salty, I ended up throwing it out! Perhaps I should have
soaked it first. I suspect salt, salt and more salt was the recipe
back then...

--
Karen MacInerney
Kitchen experimenter, family chauffeur, and culinary mystery author
www.karenmacinerney.com