Janet wrote in rec.food.cooking:

> In article >, ost
> says...
> >
> > On Sat, 26 Mar 2016 11:46:10 -0000, Janet wrote:
> >
> > > In article >,
> > > ost says...
> > >>
> > >> On Fri, 25 Mar 2016 18:50:34 -0600, graham wrote:
> > >>
> > >>> On 25/03/2016 6:44 PM, Sqwertz wrote:
> > >>>> On Sat, 26 Mar 2016 00:13:08 -0000, Janet wrote:
> > > > > >
> > >>>>> I soak then boil the ham, peel off the skin, score the fat
> > into >>>>> diamonds and stick a clove in the centre of each. Then
> > spread >>>>> mustard over the fat; then apply a coating of demerara
> > nugar . Then >>>>> roast.
> > > > > >
> > >>>> You must have different kinds of hams than here in the U.S.
> > If you >>>> were to soak-boil-roast a typical U.S. ham you'd have a
> > pretty >>>> tasteless and dry ham.
> > > > > >
> > >>> Depends on whether you are describing a real ham, i.e., cured,
> > or a leg >>> of pork.
> > >>
> > >> Either cut, it would be awful.
> > >
> > > So you haven't encountered real ham. No surprise :-)
> >
> > Still not convinced yours is any different (or better) than ours.
> > It could just be over salted, requiring you to leech out the extra
> > salt, and along with it, the flavor. Or it just could be that your
> > country prefers flavorless hams (if bangers are any example of
> > sausages...)
> >
> > And I doubt you're talking about dry cured hams.
>
> wrong again
>
> http://www.peelham.co.uk/organic-ham-and-bacon
>
> "Our delicious slow, dry-cured ham and bacon are made from our free-
> range organic rare-breed and rare-breed cross (Tamworth) pigs. We
> dry- cure our hams and bacon by-hand, using a traditional cure
> including sea- salt, organic cane-sugar and the lowest possible
> Sodium nitrite content (80 ppm as opposed to 250ppm used by mass
> producers of ham for supermarkets) and approved by the Soil
> Association. We don?t inject our hams or immerse them in brine.
> Neither do we use cure-accelerators, colorants or colour-fixers. We
> home-cure our hams using the traditional slow dry-curing method of
> thoroughly and carefully applying the salt by hand to each piece
> before leaving it to cure."
>
> Janet.

LOL, give me a break. Every word of that ad screams SUCKER

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