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Discussion in 'Food Preparation, Camp Cooking and Recipes' started by High Rack, Dec 1, 2019.
Nice job on the ham. Hope it's as good as it looks.
It was juicy and delicious!
Ok. So I have purchased my ham for New Year’s Eve party and New Year’s Day soups. It’s soaking now. Someone mentioned cold smoking before simmering. Is that a thing? That sounds like fun to me. So I have some questions.
Cook mine in a lard can, 1hr at rolling boil, then wrap the can blankets, towels, for 24 hrs. Bone pulls right out. Yum, yum!!!
Too much cold soaking cause skrinkage.