I went with my wife to Wally World for groceries today and ran across boneless pork sirloin roast all trust up in butcher string. Being on sale I started thinking maybe boneless ham. Any ideas let me know while I think about brining or dry rub or dry rub and inject. LOL I know this isn't where ham comes from but what the heck.
post #1 of 2
2/7/09 at 5:54pm