Myself I never use the glaze on a ham. Don't like that sugar burning if I fry slices for breakfast. Don't need the extra salt & sugar. Just really don't like the sweet in the various ways I used up a ham.
Not familiar with that particular acronym. Do the C stand for carry maybe? ThanksDon't mind me, I'm just here looking for OOC material.
Gotcha. Might wished I had skipped that glaze too when it comes time for ham and eggs in da moaning. I will know next time. Thanks
The only mistake you might have made is not buying 2 or 3 ...lolI'm putting an 8lb pork butt in for a 12-hour smoke tomorrow morning. Can't go wrong at .77 per lb!
I normally do, especially if the kids are here or we are going to see them. This time, it's just me and momma, and it will last us for a week.The only mistake you might have made is not buying 2 or 3 ...lol
Boil it, change the water & boil it some more. Your talking classic salt cured country hams.I would imagine the spiral cut significantly changes the cooking time. How do you prepare a salty ham to make it less salty?