Was in the grocery store and saw some “Corned Hams” whole shoulders each around 25-30lbs @ .89 lb. Any one cooked or had one of these? I asked the Butcher and he didn’t know, just said they got them in as a seasonal promotion.
Just curious if it would be something to put in the big roaster on a Sunday.
Salt cured the “corn” comes from the appearence of the large pieces of salt that looked like corn in the meet.
http://www.saveur.com/article/Recipes/Corned-Ham
its what most people refer to as city ham. the pinkish color comes from sodium nitrate. unlike “country ham” it is a wet cure and is usually not smoked but i can be. that not a bad price.
green grass and high tides forever
jhp----- Murrells Inlet
Went back to get one (BiLo) and sold out. Oh well, if I see them again I’ll try one. Reading on the www have to cook them like fresh pork and they say they are more moist.
“I asked the Butcher and he didn’t know, just said they got them in as a seasonal promotion.” I recomend a new butcher.