Christine, I read the article on country hams you just posted. Thanks a lot
for the link..
http://www.cookingissues.com/2010/10...-in-the-world/
I've wondered for years why we just don't go ahead and eat US produced
country hams from Smithfield County. The few times I've tried to cook a
country ham a disaster of sorts has resulted, usually a ham oversalted and
dry.

There hasn't been a single case of Trichinosis from ham in the US for many
years. Staph Aureus and other bacteria don't grow in a dry salted ham. I
haven't seen "ready to eat" on any ham other than the US Volpi Proscuitto,
which as we know, is made to eat raw. I don't know about Gwaltney ham. I
just saw one at 99 Ranch market. Do you have any favorite brands? on eBay?
Thanks again for the link,

Kent