P>S>
If you buy the ham sliced at a delicatessed you DO NOT HAVE TO SOAK IT OR
SCRUB IT.
That has alrady been taken care of. All you have to do is eat it!
----- Original Message -----
From: <[log in to unmask]>
To: <[log in to unmask]>
Sent: Wednesday, January 10, 2007 9:30 PM
Subject: www.madeinva.com
> There is a website called madeinvirginia.com where one can buy Edward's
> hams.
> BUT BUT BUT if buying an entire ham is a bit much I can highly recommend
> this:
> Go to a delicatessen and ask the person there if they carry gen-u-ine
> "Smithfield Ham"....the dark red, looks dried up, stringy, salty stuff; it
> almost looks like jerky. Boar's Head offers a good version although
> Edward's
> is probably, today, the best one around. Who knows? Maybe Boar's Head is
> from Edwards?
> Ask the person at the deli to slice you some but it absolutely MUST be
> sliced paper-thin. and I mean paper-thin or it will be inedible. For about
> a
> dozen ham biscuits all you need is about one-half of a pound of what I've
> just described: paper-thin- sliced SMITHFIELD HAM.
> Now if you cannot find the Real Smithfield ham and the name is trademarked
> so it has to be labeled that, a reasonable substitute is something called
> Red Eye Ham which is similar to Smithfield but not quite the real
> thing....but it ain't bad.
> Smithfield ham is expensive.....about $12.00 per pound from a delicatessen
> but a whole ham costs about $100.00
>
>
>
> ----- Original Message -----
> From: "Clara Callahan" <[log in to unmask]>
> To: <[log in to unmask]>
> Sent: Wednesday, January 10, 2007 8:24 PM
> Subject: Re: Speech patterns
>
>
>> Thanks - I will get one. Sounds wonderful, er, except for the mold.
>>
>> Jessica Welton <[log in to unmask]> wrote: The best Virginia hams, in my
>> humble opinion, are by Edwards....I
>> think Williams Sonoma sells them.
>> They have to be washed to scrub the mold off. No kidding.
>> Soaking also leeches out some of the salt. How long you soak it
>> depends on how salty you like it.
>>
>> On Jan 10, 2007, at 8:06 PM, Clara Callahan wrote:
>>
>>> What's a Smithfield ham and why do you have to wash it before you
>>> eat it and where can I get one?
>>>
>>> "Grundset, Eric" wrote: Y'all are making me
>>> hungry with all this talk of Smithfield ham and biscuits, which I
>>> too remember fondly from childhood and meals at my aunt's house in
>>> Colonial Heights. Thank goodness it is lunch time.
>>>
>>> Eric
>>>
>>> Eric G. Grundset
>>> Library Director
>>> DAR Library
>>> National Society Daughters of the American Revolution
>>> 1776 D St., N.W.
>>> Washington, DC 20006-5303
>>> 202-879-3313 (phone)
>>> 202-879-3227 (fax)
>>> [log in to unmask]
>>>
>>>
>>> -----Original Message-----
>>> From: Discussion of research and writing about Virginia history
>>> [mailto:[log in to unmask]]On Behalf Of Excalibur131
>>> Sent: Wednesday, January 10, 2007 12:25 PM
>>> To: [log in to unmask]
>>> Subject: Re: Speech patterns
>>>
>>>
>>> Dare I say you let Smithfield ham dissolve on your tongue while
>>> sucking the
>>> essence and goodness out of it. Never, ever eaten the same way you
>>> would eat
>>> a regular piece of ham. YES, you have described silver dollar
>>> biscuits --
>>> small, light, feathery, soft, nothing to detract from the treat
>>> inside. AND
>>> if you use butter, it must be the real thing, not some fake butter
>>> wanna-be.
>>>
>>> Tom
>>> Eastern Shore & More Forum
>>> http://www.easternshoremore.com/forum/
>>> ----- Original Message -----
>>> From: "Sunshine49"
>>> To:
>>> Sent: Wednesday, January 10, 2007 11:55 AM
>>> Subject: Re: Speech patterns
>>>
>>>
>>>> you don't "bite" a piece of good Smithfield ham, you let it dissolve
>>>> on your tongue... and a good biscuit is small and light, not those
>>>> huge, heavy commercially available things that could double as
>>>> sinkers on a fishing net. Almost unpalatable, IMO.
>>>>
>>>> Nancy
>>>
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>>
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>>
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>
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