Monday, March 24, 2008


I'm going to investigate this:

I like ham. I like turkey far more than ham. Both are meats that are purchased in big clan-sized chunks. They are perfect choices for holiday meals. Ham falls short in the following days. It's distinct smoky and salty nature does not lend itself well to follow up meals. Turkey can live on for a week or more.

Does ham need to be cured to such a degree? Can it be just lightly smoked and cured? Can it be sold without being smoked at all? In other words, what does the meat taste like before it's "hammed"?

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