Home Cooking

Rescuing a Smithfield ham

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Rescuing a Smithfield ham

mexivilla | Feb 6, 2008 04:41 AM

For the first time I cooked a Smithfield ham after soaking it overnight and following the oven recipe on the wrapping. Unfortunately it's so salty as to be inedible. Email response from Luter could only suggest slicing it extremely thin but it's still too salty.
Any ideas to rescue this ham especially without further cooking would be appreciated because I would hate to have to throw it out.

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