Monday, January 09, 2012

"C'mon feel the ham!" Epic hamming Part 2

After a long day of helping friends pack and move I like to come home and unwind by cooking a 16lb 8pm on a Monday night.  Yes friends I finally have a pot big enough - almost - to cook the haunch of piggy I wrote about earlier.  After washing the pot in the bathtub - the kitchen sink wasn't big enough - and prepping the ham by bludgeoning a cave troll with it I have put it on the stove.  I'm following the recommended cooking method simmering in water and then finishing in the oven.  I didn't soak the ham as part of the prep but I don't think should matter too much - hopefully.  I also added three halved lemons, a dozen bay leaves, a can of pear juice, a whole mess of garlic, and a good slug of cider vinegar to the pot.  My plan is to simmer the ham tonight and then finish in the oven tomorrow.  Fortunately I don't have to work until 1pm tomorrow so I can stay up pretty late dealing with the ham.  Also I can run by the store and pick up a few things I need when I bake it.  Pics and further news pending.

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