- Joined
- Jan 11, 2011
- Location
- Lawrence...
Doing another ham. Made some brine yesterday and let it chill. Then picked a 23.6lb fresh ham from RD today. About to trim skin, inject to speed up the process and then put it in the fridge till xmas.
Did one in 5days a while back and turned out great.
Might play around with the skin in the oven.
Did one in 5days a while back and turned out great.
Might play around with the skin in the oven.