On 2019-01-15 10:19 a.m., Cindy Hamilton wrote:

>> 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).

You're right. It is not smoked. It is cured in brine and then rolled in
peameal, and it is delicious.


> 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.

It's weird. It's not that I don't like ham. I will gladly eat it if
served, or put some on my plate at a buffet. My grandparents used to
serve it frequently. My mother cooked it occasionally. Neither my wife
or I are interested in it enough to bother baking one, though we do by
good quality ham for sandwiches.