I am wanting to buy a 12 month country ham and didn't know which to buy, bone-in or deboned for slicing very, very thin and eating raw?
I didn't know if a bone-in ham would be the only way to buy it if I wanted to store it at room temperature on the counter, or if the same could be done with a deboned one and consumed raw.
I am going to source an unsmoked Benton's probably since I don't want the smoke to cover up any smokiness, but if I should go with the 18 month smoked one let me know. I want the full, funky flavor of pork in this prosciutto. I want to see if an American country ham can be as good as the finest Italian hams. Hoping so since a country ham can be purchased bone-in for $75.