112 year old ham still edible says museum
- Thread starter kleenex
- Start date
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If you have answers, please help by responding to the unanswered posts.
If you have answers, please help by responding to the unanswered posts.
Zagut
Head Chef
I'd give it a try. 
Aren't we always trying to figure out how they used to do it?
H.E. double hockey sticks. It's not that much older then me.
Aren't we always trying to figure out how they used to do it?
H.E. double hockey sticks. It's not that much older then me.
GotGarlic
Chef Extraordinaire
No, but only because I don't like country ham. Too salty for me. But I'd bet it's not dangerous to eat.
Aunt Bea
Master Chef
I've probably got one in the back of the refrigerator! 
I would try it.
I would try it.
Mad Cook
Master Chef
In the days when curing hams, etc was done for preservation purposes, the meat spent much longer in the brine or dry salting mix and these were much stronger than is used today so the finished ham would taste much saltier, even after soaking and cooking, than we have a palette for these days. We probably wouldn't enjoy it much.
