[Sca-cooks] Adventures with Smithfield Ham.

[Susan Lin]

Good luck.  I'm guessing that this thing will keep you in thinly sliced
pieces for many many months to come.  I hope you have a food-saver (or the
like) so you can store it for the future.  Sounds like a wonderful thing to
bring to camping events this season.

Shoshanna

On Mon, May 10, 2010 at 10:12 AM, Michael Gunter <dookgunthar at hotmail.com>wrote:

>
> I may have posted earlier that I got a great deal on a Smithfield ham.
>
> In a nutshell, the store wanted to get rid of it because nobody was
>
> buying them so I got a 14lb ham for $22.
>
>
>
> It sat in the freezer for a couple of weeks and now I'm cooking it.
>
> I've soaked it in water (with several changes) for around 26 hours
>
> and now comes the cooking.
>
>
>
> The preferred method is to cover it with cool water and simmer for
>
> around 25 minutes per pound, then drain and trim skin and fat, then
>
> cover with brown sugar, breadcrumb or whatever and bake for 15 - 20
>
> minutes.
>
>
>
> Unfortunately I don't have a stockpot big enough for this monster so
>
> I have to go with the less preferred method of wrapping it in a couple
>
> layers of aluminum foil and putting it in my portable oven with 5 cups
>
> of water in the bottom and baking at 300F for 5 hours. Then take out,
>
> unwrap, let cool for an hour, cut off skin and fat and bake.
>
>
>
> I hear great things about these hams and my lady adores it sliced thin
>
> and put on fresh biscuits. It had better be worth it.
>
>
>
> Gunthar
>
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