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Directions?May 22, 2009
By C. Pape
The trick with smoked or salk cured ham, is you need to skin it then soak what your gunna eat in water for a while to extract the salt. It will still be salty but not as bad. You can always dress it with the tradtional pinapple or brown sugar for that sweet and salty taste. Thin slices also help. I am SOO sorry to hear about your Easter Ham. I had a very similar incident with a smoked turkey for Christmas. It was over smoked and the meat had turned to paste. Hope this helps.
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