Howie Hart
The Hart of Buffalo
6389
Thu Mar 23, 2006 4:13 pm
Niagara Falls, NY
Jenise
FLDG Dishwasher
43589
Tue Mar 21, 2006 2:45 pm
The Pacific Northest Westest
Carl Eppig
Our Maine man
4149
Tue Jun 13, 2006 1:38 pm
Middleton, NH, USA
Howie Hart
The Hart of Buffalo
6389
Thu Mar 23, 2006 4:13 pm
Niagara Falls, NY
Jenise
FLDG Dishwasher
43589
Tue Mar 21, 2006 2:45 pm
The Pacific Northest Westest
Howie Hart
The Hart of Buffalo
6389
Thu Mar 23, 2006 4:13 pm
Niagara Falls, NY
From: http://en.wikipedia.org/wiki/Country_hamCountry ham is a variety of cured ham, typically very salty. Country ham is first mentioned in print in 1944, referring to a method of curing and smoking done in the rural parts of North Carolina, South Carolina, Tennessee, Virginia, Georgia, Kentucky and other nearby southern states. Virginia ham is a country ham produced in Virginia[1] (including the more-precisely-defined Smithfield ham); whereas "VA Style" refers to a curing style, not a location.
Dale Williams
Compassionate Connoisseur
11422
Tue Mar 21, 2006 4:32 pm
Dobbs Ferry, NY (NYC metro)
Mike Filigenzi
Known for his fashionable hair
8187
Mon Mar 20, 2006 4:43 pm
Sacramento, CA
Jenise
FLDG Dishwasher
43589
Tue Mar 21, 2006 2:45 pm
The Pacific Northest Westest
Howie Hart wrote:Jenise - I've never heard of "city ham", but country hams are produced in Virginia, North Carolina, Tennessee and Georgia. Perhaps other places also. The hams are designed to outlive Twinkees, as they are very dry and salty. Mine is now wrapped in a cotton gauze, hanging in my pantry.
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