On Wed, 15 Apr 2009 10:58:54 -0400, "cybercat" >
wrote:

>
>"Boron Elgar" > wrote:
>>>
>>
>>
>> You just don't understand the terminology or it has been used
>> incorrectly to give you the wrong impression. A sugar cured country
>> ham does, indeed, have lots of salt in the cure mixture, but also
>> includes sugar. These hams can be cured with salt and NO sugar or with
>> a combo...when it's a combo, it's referred to as "sugar cured."
>
>Sigh. I KNOW that. It's an empty, stupid term for a ****ing country ham that
>is still salty as hell. As in, salt cured. Jesus Weeping Christ.

It's a descriptive term to let a preparer or purchaser know what is
used in the cure. Pretty simple.

That you do not like salty ham has nothing whatsoever to do with the
descriptors generally *used* for country ham cures. This is the
common terminology. Just as you would need to be familiar with such
terminology to understand what you were making or purchasing for other
specialized foods, it is what it is. You learn the terms or look like
an idiot when talking about the specialized food item. Your
preferences are irrelevant to the topic itself.

Boron