I received a small (4.5 pound) fresh ham from a friend. Would appreciate any suggestions on how to prepare it. Brine? Smoke like I would a butt, or something different?
As I understand it, it is more likely to turn out like a pork roast than a typical ham since it hasn't been cured. Planning to cook it on Monday.
Thanks!
As I understand it, it is more likely to turn out like a pork roast than a typical ham since it hasn't been cured. Planning to cook it on Monday.
Thanks!