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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