- Joined Oct 9, 2012
I recently picked up my first ever Smithfield Country Ham. The instructions are to soak it for 12-24 hours, scrub off the mold, then simmer to cook. It was too large to completely fit even in my brewing pot, so I took it back to the store and had the butcher saw it in half. That done, I started wondering if I made a mistake. Will this interfere with/ruin the soaking and boiling of the ham? Before cutting, it was nicely encased with a moldy skin. Now I have exposed the wonderful-looking inner flesh. Appreciate any opinions.