I was given a HUGE bone in, dry cure monstrous ham by my mother.....a real dry cure ham. not one of those soggy waterlogged tasteless, plastic wrapped excuses for ham. its even wrapped in brown paper. how she found it in Western Canada!? a mystery....it barely fits in my oven.
so its in the oven at 325.....does 5-6 hours sound right? I am removing the rind (yummy rind) at about halfway. I am sure I will be posting for leftover ham, ham bone and rind recipes soon, as its only me and my 8 year old with this beast! Good thing he adores ham.
any ideas for a side of mustard sauce? or other side sauce/gravy?
sides? ( I have a sweet potato handy)
I am going to do a happy ham dance lol!
ps its not the kind of dry ham you need to boil first, in case anyone was wondering. I dont think those exist anymore in Canada.