Title: Anyone knows.....
Product review: Anyone knows that if you are going to bake a country ham, you need to soak it. Soak it in something that will allow the water to cover the ham. Soak it for 2 days, changing the water twice per day. I soak mine in a cooler and put some ice in it to keep it fresh. When I was a chef in a restaurant, I would soak them in the walk-in, still remembering to change the water twice per day. If you are going to fry the ham and make a red eye gravy, I would slice the ham and only soak the slices for a couple of hours, pat dry and then fry, making sure you do not fry it too much. If you do, you will find that it becomes extraordinarily salty.For the person who wrote the review in January of 2012, I would suggest two things. Make sure you read a recipe when you start using a new product, and number two, do not become intoxicated before you type.
Would you say this review depicts the product in a flattering or unflattering light?
