Which is probably the same thing you're going to say when you decide to research mustard.



One thing in the article I had to read twice to get:

Back Bacon - what they call Canadian bacon in Canada and England.

First reading it sounded like you were saying that in Canada and England they call it Canadian Bacon. You might want:

the Canadian and British term for what Americans call Canadian Bacon.

Black Forest Ham, by the way, is great sliced with swiss on pumpernickel with Russian (or thousand island) dressing and grilled. Yumm. Great with beer.


One note about SPAM.[1] The front shoulder of the pig is very difficult to carve quickly and efficiently. A Hormel engineer was trying to figure out how to get more of the meat off that part of the pig faster and came up with pressure cooking the whole lot and canning whatever came off the bones. So SPAM is one of those foods that would never exist except as an side-effect of mechanization.


In a couple of your recipes you mention removing the skin after pulling the ham from the oven. Is this something that will just peel off easily or do you need welding gloves and long-handled tools?


I wish I'd read this before I froze all that leftover ham a while back. Would have saved me the disappointment when I took a pack out. I don't know is this is the common way for it to degrade, but it tasted very salty. Nearly inedible.




[1] And proof that I'm a History Channel and Food Network geek.