To: Piltdown_Woman
it makes it incredibly tender....go to www.americastestkitchen.com...type "brining" in their search engine...and enjoy...trust me on this one....
19 posted on
11/20/2003 8:25:40 AM PST by
ken5050
To: ken5050
Thanks! Will check it out.
30 posted on
11/20/2003 8:38:32 AM PST by
Aracelis
To: ken5050
I have been craving old fashioned baked ham, you know, with pineapple rings and cherries stuck in with toothpicks, but have been wondering whether it is a good idea to brine a fresh (unsmoked) ham.
I've seen recipes going both ways, and given that we're talking about a huge piece of meat, am afraid to ruin it.
I will say that here in Virginia everybody raves about Virginia style cured ham, which you can keep, as far as I am concerned. I want a fresh ham, baked slow until it almost collapses.
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