I am making a ham for Christmas and I wanted to know if anyone had any methods to assure my ham will not be too salty in the end.
You can try soaking it in several changes of cold water over 24 hours. You want to keep changing the cold water every few hours so it does not resalt itself.
You could check the labels and purchase a ham with less sodium.
A remedy handed down from my grandmother that our entire family still uses is to baste the with either cream soda, ginger ale or 7-up (none diet). I prefer the cream soda.... it does the trick!!
I Like It Salty and Sweet
About/Contact CHOW |
Posting Guidelines |
CBS Entertainment | About CBS Interactive | Jobs | Advertise