@kayb
excellent thinking !
its very true , that the better , well aged USA county hams
are very close to European Parma like hams
fro very thinly sliced
proscuitto
Id not so much , having no experience
put those thin slices in a ice-bath.
make sure if you do this
keep as much fat as you can , and you can thinly slice off the
exterior
but if you want full Ham Flavor
slice our slices w what ever your thickness is appealing to you
and do the Dip in ice water , then apt dry
you will taste Ham , not the Big Burn of salt
is you want to take that Ham and cook with it ?
do the same thing before you cook with it
now Im just saying
but Ive thought about it
why are you leaving the Salt of your Ham to
some One else ?
