ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

re: Salty ham

Misc.
Karen has some excellent suggestions that I hadn't thought of for using the ham.
But I have to say that I actually HAVE returned a too-salty ham to the store, and they refunded my money. It so happened that the brand of ham I was used to buying was sold to another company, and the new company must have changed the recipe for the cure. I'm not sure. But I do know that most stores are eager to keep their customers happy, and will often take returns of this kind.


MsgID: 0059671
Shared by: Janet/MO
In reply to: ISO: cooked ham - removing salty taste
Board: Cooking Club at Recipelink.com
  • Read Replies (4)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Crowd-Pleaser Crab Appetizers
  • CROWD-PLEASER CRAB APPETIZERS 1 (6 oz.) can Bumble Bee Crabmeat, drained 1/3 cup prepared seafood cocktail sauce 1 (8 oz.) package light cream cheese, softened 2 green onions or chives, chopped 16 slices cocktail rye ...
  • Tara's Fruit Salad (using peach pie filling)
  • TARA'S FRUIT SALAD 1 (21 oz) can peach pie filling 1 (20 oz) can pineapple tidbits, drained 1 (11 oz) mandarin oranges, drained 1 (10 oz) pkg. frozen strawberries, thawed, drained 3 bananas, sliced Mix well all ingre...
  • Shrimp Scampi Big hit with frat house
  • Tried this recipe last week. I cook for a frat house, made this for them and every single one of them came out and told me how good it was. First time ever for that, so glad that I made it and that it was such a big...
  • Back Country Barbecue Chicken Dip
  • BACK COUNTRY BARBECUE CHICKEN DIP 12 chickens, cut in half FOR THE DIP: 1 1/2 pints 40-grain vinegar 1 ounce iodized salt 1/2 teaspoon ground black pepper 1/2 pound light brown sugar 1 quart ketchup 1 quart water 1/...
  • Peanut Butter Cut-Out Cookies
  • PEANUT BUTTER CUT-OUT COOKIES "Make these tasty cookies for any occasion." 1/2 cup creamy peanut butter 6 tablespoons butter or margarine, softened 1/2 cup brown sugar 1/3 cup Karo Light or Dark Corn Syrup 1 egg 2 cu...
ADVERTISEMENT
  • Bruce's New York Cheesecake
  • Every single time I've made this cheesecake , I have people bowing down at my feet. It makes them weep and moan. Seriously, all I say is good baking means I can follow the instructions....
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • re: Salty ham
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!