After a long day of helping friends pack and move I like to come home and unwind by cooking a 16lb ham...at 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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