The ham I am talking about is indeed uncooked it might be partially so called cooked by its curing which to the best of my knowledge is either by smoking or salt curing. Again to the best of my knowledge salt curing is either by being immersed in strong brine for a number of weeks or kept in a cool dark place on a bed of salt and then covered with salt and turned regularly. Since I have not helped with this process since I was a nipper in the 1940s, the exact process I don't clearly remember. This latter is the type of ham I would dearly like to find either to buy by several pounds or an entire ham. Maybe prosciutto crudo is my best bet, I'll call into the local Italian Food specialist and ask. My Grannie always had a ham hanging up in the scullery (cool it was) and just sliced rashers off for meals - delicious.
My Grannie always had a ham hanging up in the scullery (cool it was) and just sliced rashers off for meals - delicious.
I'm not sure what you mean (not british), but at supermarkets you can find cured ham such as Jamon Serrano or prosciutto. I'm not sure if I would want to fry any of these up, though.
Yes, you can fry slices of prosciutto like canadian bacon. It comes out nice and crisp on a Thomas's
english muffin topped with a fried egg and melted cheese. So good!:lick:
If you try to fry Jamon Serrano or prosciutto it will come out incredibly salty.
The ham I am talking about is indeed uncooked it might be partially so called cooked by its curing which to the best of my knowledge is either by smoking or salt curing. Again to the best of my knowledge salt curing is either by being immersed in strong brine for a number of weeks or kept in a cool dark place on a bed of salt and then covered with salt and turned regularly. Since I have not helped with this process since I was a nipper in the 1940s, the exact process I don't clearly remember. This latter is the type of ham I would dearly like to find either to buy by several pounds or an entire ham. Maybe prosciutto crudo is my best bet, I'll call into the local Italian Food specialist and ask. My Grannie always had a ham hanging up in the scullery (cool it was) and just sliced rashers off for meals - delicious.
Yes, you can fry slices of prosciutto like canadian bacon. It comes out nice and crisp on a Thomas's
english muffin topped with a fried egg and melted cheese. So good!:lick:
If you try to fry Jamon Serrano or prosciutto it will come out incredibly salty.
Nope. I have many times(prosciutto). It comes out incredibly crisp. Try it.
Not anymore salty than bacon.(if you like it)
I've made prosciutto chips or crisps. Thin slices of prosciutto(round) fried til golden brown.
Crumble it in soups ,salads or casseroles.
"Smithfield hams from Virginia come to my mind.
They look just like the hams pictured above.
I love "Canadian Bacon", and the Italian "uncooked Bacon" who's name is SOMEWHERE, in my lost memory bank.
My all time favorite is Dominican pig, Pork Belly", or "Chicharones.
Dominican pork still has plenty of FAT!
"Pig Fat Is Good"!!!!
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