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

I sort of solved my problem. I bought a uncooked ham steak (the kind
with the bone in the center) and grilled it unseasoned on my gas BBQ for
5 minutes on each side. That cooked the ham and also drove out the water.

--
David E. Ross

Visit "Cooking with David" at
<http://www.rossde.com/cooking/>