On Sun, 17 Aug 2014 19:27:41 -0700, "David E. Ross"
> wrote:

>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.

I've never seen fresh ham with water added. It would cost a lot less
to buy half a fresh ham and ask the butcher to remove the bone, then
you can slice it into steaks and freeze them until you're ready to
cook. And that bone makes wonderful pork stock.