Omelet wrote:
> In article >,
> George Shirley > wrote:
>
>>> To each his own. ;-d
>>>
>>> I like Underwood canned meats, but I spread them out and do not eat them
>>> straight out of the can!
>> My Dad used to love fried salt pork, no boiling and rinsing, just cut
>> off a chunk and fry it. When he was a boy in Central Louisiana the only
>> meat they had was either fresh or salted, or salted and smoked. I guess
>> you get used to the taste but I could never stomach the stuff myself. I
>> do like Spam but only on rare occasions. Even most luncheon meats are
>> way to salty for me.
>>
>> I find it strange that food manufacturers will take the sugar out of
>> something and then add salt to it for "flavor." Even cured ham is way
>> too salty for me nowadays.
>
> The last time I tried a canned ham was, indeed, the LAST time! Wayyyyy
> too salty. HEB Smithfield hams are way too good and way too cheap. They
> are often less expensive than canned.

I find most brands of cured ham are entirely too salty for me. Have
about given ham up as a lost cause.

Occasionally I will buy some Danish canned ham for hurricane provisions.
Isn't as salty as most canned hams so is at least edible.