Salted Ham

Discussion in 'Egg, Chicken, & Other Favorite Recipes' started by quercus21, Dec 13, 2009.

  1. quercus21

    quercus21 Songster

    Jul 21, 2008
    Tivoli, NY
    I was wondering if anyone has dealt/cooked/prepared a Johnston County Ham. One was given to me the other day and I have never prepared one. From what I understand, it is dried and salted. Do I soak it, if so for how long. It's a 10lb ham. There is cooking instruction on the package, but doesn't say there is a need for soaking/leaching the salt. The boss(wife - she's a nurse) and my doctor is going to love this. Ham flavored salt? Is it going to be really salty? When I make corn beef, I usually boil it a few times to leach out the salt etc. Is this what I should do with the ham?

  2. CedarRidgeChicks

    CedarRidgeChicks Songster

    May 5, 2009
    Adair Co.Ky
    I have never cooked a whole cured ham; we usually have ours sliced and I do soak the slices over night. I also trim the "rind" off. Therefore I would think that you would want to soak it. It is very salty..some more than others.

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