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8 to 12
People, according to size of HamMedium
30 min
Published 1973
Mademoiselle Ray, of course, uses the sun-dried hams of the Alpine mountains, which are similar in some ways to our great American Smithfield. A raw Smithfield ham would fit beautifully into this recipe. Or you could use a genuine “country ham,” available from fancy food stores or direct by mail from farm producers in many states. Do not, however, use one of those mass-produced standard supermarket hams, which are bland, too soft in texture, and are deliberately injected with water, alleged