Country cured ham advice?

[richtee]

Well, it's been almost two months on the ham. It now weighs 14 lbs. down from 16.5. I put about 25-30 hours of cool smoke on it a couple weeks ago, and tied it up in an old pillowcase and it's sitting in a cool basement corner.

The question: I know it needs to be soaked for a while with a couple water changes. Can I be more efficient about the whole thing...since it's for Easter dinner... to boil it with a couple water changes, then freeze for defrosting the day before, then oven till hot? Or should I let it sit-waiting till a couple days before and soak, then roast in the oven to cook it?

 

[welder]

I actually cook one on my smoker once it turn out good they really cook fast. it probby be a good ideal to soak it for 3 0r 4 hour. I also did a cure shoulder for a guy in the fall it had a good taste but was very salty.

 

[white cloud]

Hey Rich, I have had this web site bookmarked for along time. It's pretty interesting.

http://extension.missouri.edu/xplor/...sci/g02526.htm

 

[richtee]

10-4 WC... read that. Good info...but it don't tell me what I wanna know. Talked to Dacdots...the ham pro, but waiting for another reply. On the plus side... it's just sitting here aging :{)