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sjsto | Aug 18, 201703:02 PM     3

So, I want to make XO sauce, and for that I need Jinhua ham. Can't get that, however, so I need to sub something. A fifteen-year-old thread here recommends Smithfield ham, but Jinhua isn't smoked, so I'm wondering if I should get unsmoked dry-cured country ham instead. Can anyone advise me on this important matter?

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