|
Tue, Aug 21, 12 at 16:33
| Has anyone tried it?
Johnston County Hams Whole Bone-in Prosciutto Style Country Ham
$49.99 I don't think I've ever had a dry cured ham. How would you cook and serve? |
Follow-Up Postings:
|
| 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. |
|
- Posted by foodonastump (My Page) on Tue, Aug 21, 12 at 17:49
| "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. |
Please Note: Only registered members are able to post messages to this forum. If you are a member, please log in. If you aren't yet a member, join now!
Return to the Cooking Forum
Instructions
- You must be a registered member and logged in to post messages on our forums.
- Posting is a two-step process. Once you have composed your message, you will be taken to the preview page. You will then have a chance to review the contents and make changes.
- After posting your message, you may need to refresh the forum page in order to see it.
- It is illegal to post copyrighted material without the owner's consent.
- HTML codes are allowed in the message field only.
- No advertising is allowed in any of the forums.
- If you would like to practice posting or uploading photos, please visit our Test forum.
- If you need assistance, please Contact Us and we will be happy to help.