Hey, people in Virginia have been eating (and fixing) it that way for
300 years or more, so it must be ok. After all, you get mold on and
in your cheese, too. The whole ham is so dried and preserved with
salt, it's not like it's gone "bad." If kept in the right conditions,
it can't go bad. Last year I read about some old ham that has been
around for years, I forget how long, but it was some kind of record
holder. Of course it hadn't been soaked and scrubbed, but it was
still fine. You might go to some restaurant and eat Smithfield ham
and think it was divine, and never know it had been soaked and
scrubbed before being served.

Nancy

-------
I was never lost, but I was bewildered once for three days.

--Daniel Boone



On Jan 10, 2007, at 10:09 PM, Diane Ethridge wrote:

> Scraping the mold off?   Soaking to remove excess salt?   Think
> I'll take a pass & stick with the buttered bisuits!
>
> Diane in TX
>
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