Yorta
I've been asked to make a corned ham for New Year's dinner. It's basically just a fresh ham that's salt-cured for a couple of weeks in the refrigerator. Has anyone here made one of these, and I wonder if a short smoke cycle might improve the product?
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Yorta
Well, the corned ham wasn't bad, but it's just not the same as a proper cured ham. I prefer the aged, smoky flavor of a cured ham aged over four seasons.
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