Guest guest Posted December 11, 2007 Report Share Posted December 11, 2007 oh, this is probably a dumb question...but boiled ham is ok, so I am assuming that there are hams sold that are cured without sugar, just as bacon right? My mother in law, bought one, but listed sugar in the additives...so I do believe it's a no no for me. thanks sandy scd 2 weeks. --------------------------------- Looking for last minute shopping deals? Find them fast with Yahoo! Search. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 11, 2007 Report Share Posted December 11, 2007 Hi, Sandy, The ham with sugar is illegal. Prosciutto is a type of ham that often has no sugar. Also, there is something called a salt-cured ham, also known as a country ham, which is often cured without sugar. Here is something I posted last month. It may be way more than you want to know, but just in case: If you google " salt-cured ham " or " country ham " you can find a lot of places to order from. If you live in the southeastern U.S. you might even find them locally. It is a big production, taking several days, to cook a country ham. This is because you need to soak it, changing the water a few times, to make it less salty and even then it is still really salty. Here's a wikipedia article: http://en.wikipedia.org/wiki/Country_ham I found a link where you can buy pre-cooked country ham (a blessing) but their site is vague on ingredients. They sell " field ham " and seem to think that's all we need to know. I would call them and make sure that there is no sugar or illegals used. The link is www.smithfieldhams.com If you want to do the cooking of the ham yourself, there are lots of other sites that sell country ham (there's a variety with sugar, so be careful) and some of these sites walk you through the whole process of soaking, cooking, etc. I've made these twice. really didn't enjoy it enough to make it worth doing it again. mom to -12 SCD 4/23/04 Quote Link to comment Share on other sites More sharing options...
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