I cooked. For 2 days. Both my brothers and their familes, may Dad and his GF. Turkey the way grandma made it, stuffing yankee style, all the fixins. Rotisserie bone in ribeye roast. We are all comatose.
Was in Kroger the day after Christmas and found a country ham for $.99 a pound. I grew up eating only country ham and had no idea other flavors of ham existed until the Honey Baked Ham store opened. As I enjoy my ham still salty I only soaked it for roughly 24 hours and changed the water every 8 hours. Now do I cook it the traditional VA way by submerging it in water in a large pot while keeping water temperature around 190* or roast it in the oven? Due to the sheer size of an 18lb ham and not having a pot it would fit in, large scale Sous-vide was not an option. So it came down to roasting it in the oven. To be able to enjoy the rich natural flavor of a salt cured ham no seasoning was added. I simply cut crosshatches in the skin, covered it and cooked at 350 until ham reached 155*. Turned out perfect. Looking forward to eating ham for the next couple weeks.