My Country Ham

[russ olin]

I rinsed & de-salted this for 24 hours in a cooler. Changing the water 3 times. Threw it on the M1, gonna cook at 300* figuring 6 hours.
Here she is at the start.

Little over 3 hours in. Also smoking some of Bobs bacon. LOL

Bobs bacon is done & 18 lb ham is starting to look guud.
I also was running a water pan under the ham to help cook it & keep it moist

Here she is done with a brown sugar pineapple mix.
Looks guud, but looks can be deceiving lol....

Heres a little bit of it plated up. It was a little tough & man was it SALT city.
I'll be going back to city hams, dad is coming out & we will warm up some in the crock pot. See what we can make of it today.
Matter of fact got on the Honey Ham site this morning & ordered a half spiral cut ham. They are so GUUD!
But all in all it was a fun cook & I enjoyed making the attempt. It kept me busy most of the day.
Have a nice Easter everyone if possible.
The Olins

 

[Barret]

I've never attempted a ham like that, from start to finish, but you inspired me to think more seriously about it. Nice job on the cook; looks great.

 

[Cliff Bartlett]

Well Russ, it sure looks gorgeous! Sorry you weren't completely pleased with it. I've learned a lot about country hams from this and your prior post. Thanks for all the detail. Hope you have a great time with your dad later today.

 

[Jim Lampe]

That's a big ol hunka ham there... how much did that guy weigh? Looks good and the plated shot looks Excellent!

 

[Rich Dahl]

Sorry that you weren't happy with the results, sure looks good. I've never tried the real deal due to my salt restrictions.

 

[Monty House]

Russ, I'm hoping this NYT article on corned ham from last Wednesday's food section comes through....