In article >,
George Shirley > wrote:

> >> 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.

They can always be soaked.

When I purchase salad olives, the first thing I do is dump the brine,
rinse them once, then fill the jar with purified (not tap) water. It
makes them a LOT more edible within around 24 hours.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

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