On Sun, 9 Nov 2003 07:10:43 -0600, "jmcquown"
> wrote:

> Kent H. wrote:
> > I have tried to cook a number of Smithfield hams unsuccessfully,
> > including soaking for 24 hours in the basement with several changes of
> > water to desalt before cooking, and it has never worked quite right.
> > What do you and what does mother and father do to make it right?
> > Thanks
> > Kent
>
> This was a bone-in large ham, lower sodium so no soaking necessary. They
> simply put it in the large roasting pan on a rack (it barely fit!) and baked
> it for 5 hours. I've never cooked a ham like this myself so I really
> couldn't tell you if there is a secret to it, but I suspect there isn't.
> Not sure why yours don't turn out.
>
> Jill

I'm solidly in Kent's corner because soaking didn't do it
for me either. The old fashioned style Smithfield was way
too salty for my taste, so I haven't given it a second
thought in years.

Now you've perked my interest!



.... those bones sound like a great idea too!