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Old 12-15-2011, 04:02 PM   #37
Full Fledged Farker
Join Date: 01-16-11
Location: Milton Keynes, UK

I'm getting the ham out of the brine this weekend and as it's going to be between 0C and 4C for the next week it's going to be cold smoked all week and then roasted on Christmas Eve.
So not technically a twice smoked ham but it'll have five days of smoke on it!
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