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pastrami from bottom round. Is nothing short of amazing!
picnic ham is beautiful. Won’t get into this until tomorrow, but I’m not sleeping much tonight for thinking about what’s inside! Will rest until tomorrow, then into the oven to IT of 200.
I’ll take the ham back up, just as if store bought, they are pre cooked too. Main reason is to cook it under foil as to soften the rind, turn it soft and chewy. We love that pig skin cooked soft. The ham, itself is resilient. Quality should not suffer. I snuck a couple small pieces off and it was most excellent. Very sweet, but great ham.