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I’ve been making ham stock. Brings beans up to a new level!
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I've used this Jacques Pepin recipe for making ham. Works well for me because ham can be pretty salty and I'm a sodium watcher.
https://jfmccann.com/jacques-pepins-smoked-ham-with-sriracha-maple-glaze/
Like the recipe says, the water you simmer the ham in becomes a ham stock and can be used to cook other things like beans, etc.
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@Steve-Miller said in Ham:
Al, are the hams you get from the farm old school like the one in the picture?
No, they are leaner, without a great deal of external fat. I think there is less desire for a fat hog these days. I'll have to ask my nephew about this the next time I see him.
Big Al
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@Steve-Miller great post! I hadn’t thought about the move to leaner ham, but they do indeed dry out too easily.
We used to do ham at Christmas or new year’s all the time, but now we haven’t done one in years. I kind of miss it.
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@Steve-Miller Have I got a ham for you....
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What a great story!
Thanks!
