Appears in Cook's Country April/May 2012
The method of cooking these flavorful salt-cured hams has been passed down for generations. Was it possible that it was just . . . wrong?
WHY THIS RECIPE WORKS
Country ham is a dry-cured, (almost always) smoked, aged ham. Ages range from three months to two years. Hams less than 400 days old are generally cooked by the pervasive traditional method of soaking in water for a period of 12 to 48 hours...