Yeah… cooking the salt cured SMOKEHOUSE HAM the same way my granny cooked ’em…
Day 1: Boil it a couple of hrs…
Change the water…
Boil it a couple more hrs…
Pull it off the heat and wrap it in newspaper and a blanket
Day 2: and let it sit for a day outside on the back porch…
End of Day — Put it out the juice and wrap in tinfoil…
Day 3: Let it chill — now that was back when winter’s were cold… so I gotta use the ‘frig for this…
Day 4: Sometime in the afternoon…. slice it so thin,you can see thru it and put it in them soda biscuits…
Time to Eat!!!
Now you might remember that those hams were big boys 30-40lbs each and they hung in the Smokehouse 2yrs….
All you can buy today is 15lbs +/- and one year in the salt…
Not quite the same, but close….
POP!!!
