As good Virginians we went out and got a country ham last weekend. Was the ham from Virginia? Heck no. We got a North Carolina ham. You know there are more hogs than people in NC so they should know from ham.
The better-half sawed off the hock.
We soaked the ham for a couple of days. Then the better-half put the ham in a huge aluminium roasting pan to which we added 14 ounces of apple juice, two cups of apple cider vinegar and some cloves. The ham was covered with the other part of the roasting pan and we set the oven for 250. After 5 hours the internal temperature wasn’t even close to the done stage so we cut the heat to 210 and then left it in the oven for another 4 hours.
We had scrambled eggs with cheese and ham this morning and corn cakes (some with blueberries, some without).
