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I have finally cut up the Edwards' country ham into manageable pieces. I took a sliver off one of the hunks and it's really, really, really salty.
I think it's too salty to put directly into sandwiches.
Should one want to put this ham into ham and beans? Should it be soaked first?
Edited to add:
Should I only be using a couple of ounces at one time?
And what should I do with the fat which surrounds the ham?
I have finally cut up the Edwards' country ham into manageable pieces. I took a sliver off one of the hunks and it's really, really, really salty.
I think it's too salty to put directly into sandwiches.
Should one want to put this ham into ham and beans? Should it be soaked first?
And what should I do with the fat which surrounds the ham?
