Termy
Senior Cook
Ham was invented to preserve meat. However they cured it, other than flavor it drew out most of the moisture. Little bacteriums and bugs need water. Being dryer it will last longer.
Anyway, the usual ham you buy at the store has been injected with water to get the weight back up. If it is only a buck a pound you are paying $8 a gallon for water.
We always bake them to get them dry again. Doesn't hurt the flavor none either.
Then on the bottom we get this ham juice which is way better than any bullion. You could make like split pea soup with just the juice. I got some frozen.
Some goes to Ma for her bean/barley soup, some hits the slicer. No matter what the big bone goes in some sort of soup pot.
T
Anyway, the usual ham you buy at the store has been injected with water to get the weight back up. If it is only a buck a pound you are paying $8 a gallon for water.
We always bake them to get them dry again. Doesn't hurt the flavor none either.
Then on the bottom we get this ham juice which is way better than any bullion. You could make like split pea soup with just the juice. I got some frozen.
Some goes to Ma for her bean/barley soup, some hits the slicer. No matter what the big bone goes in some sort of soup pot.
T
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