LarryWolfe
Chef Extraordinaire
Chuck_050382 said:After looking thru the list of thread about ham I thought it would be okay to ask.
I am going to be cooking a fresh/raw ham this weekend. A guy at work had a hog butchered and offered me half a ham to try smoking. It is going to be frozen when I get it tomorrow so I wont have a lot of time to do much with it in terms of a cure.
Should I brine it? Or inject it? I was curious how you all would go about cooking it.
Thanks
Chuck
Are you planning on eating it as a 'ham' or 'BBQ' (sliced or chopped)?