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I like proscuitto (and salty things) and never thought it tasted spoiled, but some of these descriptions of country ham sound pretty bad to me. Personally I've never bought one because I know you have to cut it paper thin, and my carving skills aren't that great. Also I've never seen it sold in small servings, so it would take us months to eat it.
Country ham is not overly salty when prepared correctly. It is necessary to soak it for a period of several days with changes of water to remove the excess salt. The traditional method involves boiling after the soaking, then finally baking. This was a favorite dish in the antebellum South.
We used to live in the Pacific Northwest aka not the land of country ham. We have a lot of family that live in the South and at one of our family events located in our Northwest quadrant of the country, an uncle from Tennessee served up country ham he tucked into the trunk of his car as he drove across the country to see us. I had never had it and my siblings and I were so excited to try it, but wow, it was inedible.
We have since moved to the deep South and I have had it several times ranging from terrible to good. I like ham, but I am a little bit wary of country ham when I see it.
I have cooked dozens of country ham and they can be salty if you do NOT take the time to properly soak the hams for sufficient time to remove a significant part of the salt. A country ham cannot be removed from the packaging and immediately cooked.
Well, this is the usual thing. They sell small servings of country ham all over the place here and I wish I could send some out to those who want to give it a go. If I were a techie, I'd start a website where we could trade regional stuff. Someone in another thread was asking for flour not available north of here and I would kill for a whole long list of things I can't get here at any price. Why can't we do a swap?
Well, this is the usual thing. They sell small servings of country ham all over the place here and I wish I could send some out to those who want to give it a go. If I were a techie, I'd start a website where we could trade regional stuff. Someone in another thread was asking for flour not available north of here and I would kill for a whole long list of things I can't get here at any price. Why can't we do a swap?
I'm not a ham eater, but I just looked and there are some places that sell it online, either in slices or whole.
I was doing either the NYT or LA Times crossword puzzle the other night before I went to sleep, and in my groggy state, my initial thought was that the three-letter word for "Jewish deli delicacy" was HAM. It only took a few seconds before I realized my bone-headed religious/cultural error and wrote LOX.
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