Guys, I've got some ham from a 740lb hog that has been processed, but I was wondering whether additional smoking or maybe crutching could further tenderize. Flavor is great, just is a little on the tough side due to size of the animal. Anybody got any suggestions?
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It seems like fracmeister did a post about this time last year for a Bavarian style mustard-encrusted ham. Might be a interesting way to go unless the meat is too gamey.
I have searched for it and am unable to find the post unfortunately.
Update: Now I am thinking it was @Heinrich that posted the mustard-encrusted ham, but I still can't find it when I search for it. I am sure it is operator error, but for some reason when I do search son AR I either get the message that I have too may results to be displayed or I get no results.Last edited by HC in SC; November 25, 2015, 07:27 AM.-
I just noticed a gent with the handle of Smokin' Ham on another thread, maybe he can help you out. I have never dealt with a fresh ham myself.
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