Second year in a row with a Smithfield cured/aged/smoked ham.
So it's been in a 5 gallen bucket 2 days with water being changd out every few hours.
We'll have turkey too but about this blame ham. I have the muslin wrapper it came in with instructions.
Although I can read, I'd like instructions from anyone who's attempted one of these specific hams.
Can I bake it in a self contained turkey roaster oven? Do I baste it? If so with what, how often? Do I let the skin get crisp? Will it even crisp up in a Norelco/GE plug in oven? How long do I bake it? It's 18-20 lbs and I will rinse it and rub it down to remove all extra curing salt before baking.
I know it's much to ask but I need professional ham cookers here.
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