Ham is done and it's Tasty Too! Pr0n

missed this first go round.

very nice looking.

the finishing IT makes me raise an eyebrow though. how was the texture, moisture?

i finish @ 140*.

george, i have read, with a cut as large as a ham, injecting in the home scenario is important in order to get the necessary presrvative/curing agents deep to the bone to prevent "rotting".

where's them sliced pics! looks fantastic from the outside!
 
i'm not as big a fan of ham, as I am of other smoked delights, but hot damn that looks tasty. beautiful cook - makes me want to try one too.
 
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