Thread: Curing a ham
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Old 03-21-2013, 10:20 AM   #42
boogiesnap
Babbling Farker
 
Join Date: 04-22-10
Location: NEW ENGLAND
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Quote:
Originally Posted by Just BS View Post
I'm in Norco, aka Horsetown, USA. Its no use though. I needed to get it done tonight as I'm a fireman and have to work a 24 hr shift tomorrow. So I won't be able to start it curing until Friday. Not trying to sound like a whiner. Its just how it is. This ham is a beast, weighing in at 22 lbs (whole/untrimmed). So it wouldn't be ready for Easter.

Oh well, I can always fall back on the old stand by, the Leg of Lamb. Always a hit...


Sent from my pocket computer ( G III)
plenty of time! just inject the crap out of it.
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avatar by grillman. patent pending. :mad2::becky:
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