On Tuesday, January 15, 2019 at 9:10:20 AM UTC-5, Dave Smith wrote:
> On 2019-01-14 7:05 p.m., wrote:
> > On Monday, January 14, 2019 at 3:27:59 PM UTC-6, Wayne Boatwright wrote:
> >>
> >> Smoked salt-cured southern style country ham is my favorite, but I
> >> can't buy it here. Occasionally I will mail order it as it doesn't
> >> reqire refrigeration. The usual prep for that is soaking slices of
> >> it in milk overnight, then rinsing briefly, drying it, and frying it.
> >> It'ss very common in the south but I rarely have seen it anywhere
> >> else.
> >>
> > That's a new on me. I'd never heard of soaking it in milk and if you don't
> > want to soak it overnight there are two other ways to cook it to remove the
> > salt. Put the slices in a skillet and cover with water and cook for 15
> > minutes, turning once. Dump the water and then lightly fry the ham slices.
> >
> > The second way is the same method but you just use a can of coke instead of
> > water; both will leach the salt out. Dump the coke after 15 minutes, turning
> > the ham slices once, and then lightly fry the slices.
> >
>
> The closest we come to cooking ham in the his house is to do a glazed
> peameal. It is one of my wife's signature dishes. Get a large chunk of
> peameal bacon and simmer it in apple juice for about an hour. Then make
> a glaze with flour, brown sugar and mustard powder and bake it to set
> the glaze.

As I understand it, peameal isn't smoked. I think I'd
rather have real ham (or real bacon).

My husband isn't all that fond of ham, but we usually have
some on hand for sandwiches, and once in a while I'll heat
a slice in bacon grease in a frying pan.

Cindy Hamilton