"Boron Elgar" > wrote in message
...
> 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.
>

Right. You completely missed the context of the original post. I was simply
distinguishing between salt-cured ham and non-salt-cured ham, which I think
I called sweet ham or sugar-cured. Christine was splitting hairs to afford
herself the opportunity to correct someone.

Now **** off.