Rob Petersen
Newbie
- 8
- 1
- Joined May 17, 2018
so I have a fresh uncurled bone in ham I was thinking about making for Easter. My plan was to use pops brine. I just had a thought about making it boneless and tying it really good. I was just wondering if there’s some tips or tricks about doing it? And if it might be too small at this point to do that right now it’s about 8-9#with the bone