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In Reply to: cooking a country ham posted by jim on December 04, 2012 at 09:39:32:
If it is a true Tenn. style salt cured ham,do your self a favor and take it somewhere and have it sliced. The salt cure goes all the way inside and changes the texture making the meat more dense. I don't think it is possible to soak all of the salt out and cook it like a regular ham. Pan fry the slices and make some redeye gravy,I love it over grits.
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