A Canadian Mennonite's sodden sermonizing on movies, music, miscellaneous.
Working for a company that FedExes each employee a smoked ham and a smoked turkey breast each winter holiday time seems to work best for me.Otherwise, I'd have tyo do that Old World method wherein imported salt from the infamous Russian slat mines is used to give a thorough bath to a pig's hindquarter, which is then promptly hung in a dry room, strategically placed so that I bonk my head each time I enter said room.So, no. No really good advice to be offered from this corner.
From what I've read, baking a ham isn't particularly risky. The lady I bought it from said, "Nothing to it. Just don't burn it, is all."
Ah, yes. The advice of the Food Emporium check-out person. A font of veritbale wisdom, indeed.
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