William Boyd wrote:
> I must be doing something wrong! On occasions I have bought a smoked
> turkey leg at Fairs and Festivals all tasting great. But when I buy
> them at the super market and wrap them up in tin foil bake them for
> a while, they taste to salty. How are you supposed to prepare them
> before baking or worming up?

How about brushing them with some oil before you wrap them in foil and
reheat them? I suspect you will never get them just like from the Fair. I
sometimes use smoked legs and smoked wings when I make bean soup or turnip
greens rather than a smoked ham hock. Maybe (blasphemy) brush them with a
little liquid smoke? And reheat them not wrapped up, just on foil in the
oven? My thoughts, for what they are worth.

Jill