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Pretty Darn Delicious |
April 1, 2024 |
Reviewer:
PF from Arlington, VA
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While I'm sure you could eat this as prosciutto and it would be delicious, we prefer to cook it as a good ol' country ham. Our tried and true is to soak it overnight (day 1), drain it and let rest for a day (day2) to let the salt redistribute, then cook low and slow (300 degrees at 14-16 min/lb to ~ 145-150 degrees) , glaze however you wish (we use Edna Lewis' Madeira glaze), and then let rest 20-30 min before we serve (day 3). It is absolutely delicious. Yep, it's salty, but myohmy, hands down the best.
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