On Tuesday, July 29, 2014 6:44:48 PM UTC-7, David E. Ross wrote:
> I see various pre-cooked, boneless hams in local markets in southern
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> California. You can buy either the entire piece or get slices of it.
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> I like to get one slice about 1 inch thick. At home, I cut one or two
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> 1-inch strips and dice them. I saut� the result for making a ham and
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> cheese omelet.
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> The problem is that all the available hams have been cured with water.
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> While saut�ing the diced ham, the pieces sizzle and jump in the frying
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> pan. Someitmes they even jump out of the pan. Once, I got a bad burn
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> when a piece jumped out of the pan and landed on my arm.
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> Does anyone know where I might find pre-cooked ham that was NOT cured
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> with water?
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>

Mass market ham is injected with water and salt and sugar. The best thing you can do if you are going to buy a mass market ham is to buy a whole ham, bake it in the oven for about 2 or 3 hours at 275 degrees to bake all the water out of the ham. Then cool it and portion it out and freeze the portions for use later.