Has anyone tried it?
Johnston County Hams Whole Bone-in Prosciutto Style Country Ham
Dry Cured, Hickory Smoked, Aged 6 Months, 13 lbs. Minimum
I don't think I've ever had a dry cured ham. How would you cook and serve?
Dry cured ham needs to be soaked and boiled and finally roasted.
I have never seen one for sale without specific directions on the wrappings.
You will need to scrub any mold off, then soak at least over night in a lot of water to remove some of the salt, then cut the outside rind off, score and cover and bake. Slice very very thin as in proscuitto and enjoy. Friends tell me it's a great ham.
"Prosciutto Style"? Of course style opens the door to goodness knows what, but I'm thinking no cooking at all. Just cut off the outside fat, slice paper thin and enjoy. If it's any good it sounds like a good deal, but I'd do some research before committing. I haven't bought domestic prosciutto in a while, but the few times I did I was convinced my money would be better spent paying 2x (or whatever) more for imported.