Yeah, that's me.
I once again had the pleasure of spending four days preparing a country ham. For the long story, click here. But the short story is this: That was one delicious bomb of salt.
Frankly, I can’t help but think a Country Ham is perhaps too salty for most people, even with the 3 days of “un” brining. During dinner, I spent more time than I should admit staring at people to see if they really liked eating it, or they were just grinning and bearing it. Since the ham mostly disappeared, I’ll assume the former. But if you haven’t had a Country Ham before, just remember, you’ve been warned.
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