If I do a smoked ham (presmoked...the kind you might do for easter dinner) I usually soak it overnight in water to get some of that salt out.
I bought a Smithfield Virginia ham in Williamsburg last week. This thing is so salt cured and smoked that it doesn't require refrigeration. I was reading some literature in their shop and it suggested soaking in milk and water. I'm up for that...
Anyone else ever hear of this, or try it??
I know what milk does to chicken...think the results will be similar?
I bought a Smithfield Virginia ham in Williamsburg last week. This thing is so salt cured and smoked that it doesn't require refrigeration. I was reading some literature in their shop and it suggested soaking in milk and water. I'm up for that...
Anyone else ever hear of this, or try it??
I know what milk does to chicken...think the results will be similar?