Finally, after all these years, I get to make ham, I was so looking forward to making this!
The problem?
I picked up a fresh ham instead of a city ham and every place around me has either country/cottage hams or those precooked boneless spiraled over-sugared monstrosities!
Is there anything I can do to either the cooking temperature/cooking time to make the recipe work or am I actually worrying over nothing?
The problem?
I picked up a fresh ham instead of a city ham and every place around me has either country/cottage hams or those precooked boneless spiraled over-sugared monstrosities!
Is there anything I can do to either the cooking temperature/cooking time to make the recipe work or am I actually worrying over nothing?