[Sca-cooks] Adventures with Smithfield Ham.

[Michael Gunter]

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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