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In Reply to: cooking a country ham posted by jim on December 04, 2012 at 09:39:32:
Following the soaking meathod, called Smithfield and they said if you like it really salty soak less. The ham is a true country ham I bought in Lynchburg 2011. It looks a little mummified so the soak will not hurt, now to decide bake or boil.
Thanks for all the tips, out West this is a very new thing.
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