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Well first I want to thank RT, 88, and 6pack for their feedback.
All indications are go! so as to apease the q-view gods (bubba
), I am starting my official thread.
This is a Beauty of a ham that a buddy brought me back from a hunting trip in southern VA, He didn't bring me back any venison......next time! Oh it was 2 hunting seasons ago!
Now I have had every oportunity and reason to cook the Ham, but I never remembered in time for the lenghty pre cook prep process. I ferget stuff.....hmmmmm.
The Guy who bought me the Ham just bought a house, and his housewarming party is Saturday, I thought life is a circle and it's round about time we eat this ham!
So far I have scrubbed the mold off of it, soaked it overnight, trimmed the mites off and any rancid fat, and I am still excited to eat it!
It smells great, I know it will be a bit dryer and stronger than most hams, since it is a vintage 2006 piggie! or even a 2005 depending on how long it took to make the ham in the first place. wow!
That just goes to show you how powerful sodium nitrate is and how cool is the guy who has the skill to harness that mineral and make something that will taste great when itis that old!
I will get some pictures of the cook, Half in the oven, half on the smoker!
and pictures of the party fun too, oh and ribs, oh yeah!
Happy spring!
All indications are go! so as to apease the q-view gods (bubba
), I am starting my official thread.This is a Beauty of a ham that a buddy brought me back from a hunting trip in southern VA, He didn't bring me back any venison......next time! Oh it was 2 hunting seasons ago!
Now I have had every oportunity and reason to cook the Ham, but I never remembered in time for the lenghty pre cook prep process. I ferget stuff.....hmmmmm.
The Guy who bought me the Ham just bought a house, and his housewarming party is Saturday, I thought life is a circle and it's round about time we eat this ham!
So far I have scrubbed the mold off of it, soaked it overnight, trimmed the mites off and any rancid fat, and I am still excited to eat it!
It smells great, I know it will be a bit dryer and stronger than most hams, since it is a vintage 2006 piggie! or even a 2005 depending on how long it took to make the ham in the first place. wow!
That just goes to show you how powerful sodium nitrate is and how cool is the guy who has the skill to harness that mineral and make something that will taste great when itis that old!
I will get some pictures of the cook, Half in the oven, half on the smoker!
and pictures of the party fun too, oh and ribs, oh yeah!
Happy spring!
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