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 Cooking technique for a country ham?

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sauceman

  • Total Posts: 184
  • Joined: 3/13/2003
  • Location: Johnson City, TN
RE: Cooking technique for a country ham? Fri, 03/5/04 8:35 AM (permalink)
Allan Benton's practice of frying slices of ham in cola, described above, does tend to tame down the saltiness a bit.

Fred Sauceman
 
#31
    Rick F.

    • Total Posts: 1736
    • Joined: 8/16/2002
    • Location: Natchitoches, LA
    RE: Cooking technique for a country ham? Sun, 03/7/04 11:47 PM (permalink)
    Last fall I bought a country ham that I thought was the best I'd run across. A slightly more delicate flavor than, e.g., Harper's, Mar-Tenn, or Miller's, it was from[url='http://countryhams.com']Tripp Country Hams [/url]in Brownsville, TN. Purely coincentally, I once lived there--but don't remember it. The instructions said not to age it further, but I hung it in my garage and it didn't eem to hurt it. (There was a fair amount of mold and some dry places on the exterior, but you expect that with a country ham.
     
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