Christine Dabney > wrote:
>
> When I was over that way a few years back, I picked up some packages
> of country ham at one of the markets. *They are still in my pantry....
> I think I got some slices for biscuits, and a few other slices, say
> for seasoning. * *My regret is that I didn't get a full ham when I was
> there...they were on sale in one of the markets.

One time Costco had Canadian proscuitto in half hams.
I froze one, sliced the other immediately.

> I did learn the hard way years ago, about the cooking of them. *If
> they are soaked and cooked wrong, then they are dry, dusty and make
> you wonder what folks see in them. *

I learned the hard way that freezing the one before slicing it
was a bad idea. The one I sliced, those slices went in the
freezer and fridge. We used them as a spice and for flavoring
as usual and it lasted about a year. Then we tried to thaw
the frozen one and it wasn't good enough once thawed.

I've gotten American style country hams and learned the
exact same experience all over again - Slice immediately
and the slices get used, but freeze and it never does get
used.

We tried roasting a country ham as shown on Good Eats
and it just came out like a slightly more salty than usual
city ham. Not what I'd expected.