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The Water Cooler
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Country (salt cured) ham
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<blockquote data-quote="adamsredlines" data-source="post: 4175840" data-attributes="member: 40561"><p>Been craving some country ham and picked up a 18.8# one over the Thanksgiving weekend.</p><p></p><p>Now, how to "cook" it for serving? What's the best way? Just slice and pan fry to a good crisp outside layer? </p><p></p><p>I'm gonna cut it up this weekend and vacuum seal it into smaller portions, but gonna feed that craving, too!</p><p></p><p>[ATTACH=full]434833[/ATTACH]</p></blockquote><p></p>
[QUOTE="adamsredlines, post: 4175840, member: 40561"] Been craving some country ham and picked up a 18.8# one over the Thanksgiving weekend. Now, how to "cook" it for serving? What's the best way? Just slice and pan fry to a good crisp outside layer? I'm gonna cut it up this weekend and vacuum seal it into smaller portions, but gonna feed that craving, too! [ATTACH type="full"]434833[/ATTACH] [/QUOTE]
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Country (salt cured) ham
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