biig wrote on 17 Sep 2006 in rec.food.cooking

> Is it salty like regular ham? We rarely eat ham because of the
> salt...thanks...Sbaron
>

It is a pork shoulder roast that has been cured[1], but not smoked. Hence
it tastes like ham except it isn't cooked. That's why it's in a
net/cheesecloth bag, its been soaking. The cure has a fair amount of salt
involved. Around these parts a 3 kilo roast goes for 9 to 11 bucks
Canadian. Which isn't a bad price for a 6.6 lb bone in roast. I place a 3
kilo number in my crock pot. Sprinkle with onion soup powder and roast it
on low for about 10 hours. It is so tender you need to remove it with
silicon oven mitts or it falls apart. Leftover roll are excellent pan fried
with eggs for breakfast, as ham sandwhiches or in soup.

[1]I define cure as a brine but with nitrates or nitrites preservatives in
it as well regular salt (NaCl)and flavourings.

--


Curiosity killed the cat, but for a while I was a suspect

-Alan