You ARE My Country Ham Doctor!
May 19, 2014 5:26 AM Subscribe
We have two delicious 17 lb. direct-from-the-farm country hams to do up for our wedding in June, and are seeking advice on best ways to prepare them. Hams are frozen, cured, with hocks already taken out, and with the rind left on. Suggestions? Tips? Tricks? Glazing options?