I love serving ham and rolls with mustard and pickles at a party. Or ham biscuits.

Anonymous wrote:

Anonymous wrote:Was it misdelivered?

No, we got a pig from a farmer and I asked for part of it as ham. It wasn’t inedibly salty, just not really my thing, and I realized I’d never actually eaten ham as a main course (as opposed to cold cuts on a sandwich). The next pig, the hams all became sausage.

I think I will make soup. Um, in the fall.

whoa where did you get a whole pig from? how cool.

what do you mean by the ham being cured but raw? do you know how it was cured? are you sure it wasn’t cooked? most hams would be cured and pre-cooked but not sure about yours since you got it from a small farmer.

Anonymous wrote:Was it misdelivered?

Anonymous wrote:Was it misdelivered?

No, we got a pig from a farmer and I asked for part of it as ham. It wasn’t inedibly salty, just not really my thing, and I realized I’d never actually eaten ham as a main course (as opposed to cold cuts on a sandwich). The next pig, the hams all became sausage.

I think I will make soup. Um, in the fall.

Buy Nothing?

Bean soup.

First sautee diced onions until translucent and sweet. Add diced carrots and the
celery until soft. Add rinsed, canned beans (I prefer Great Northern). Make certain you rinse - otherwise it's even more salt. Add the ham (if already thawed, dice it, if not, add and then simmer for a while and the dice).

Serve with crusty bread. So yummy

We use ham for Hoppin John, bean soup, and a couple of other meals where it's chopped and not the main ingredient. But all are fall/winter meals. I'm not a fan of ham (except for honey baked ham) as a standalone item.

Was it misdelivered?

Anonymous wrote:I'd make bean soup.

+1. Roast it, cut in pieces to freeze for future use, then make a big pot of bean soup.

I'd make bean soup.

Thaw the ham, rinse, put in pot of cold water, cover, put in fridge. Change water every 2 hours. You can do this repeatedly for 2-3 days depending on how salty it was. Slice off and cook a small piece to see if it’s to your liking yet. Cooking in pan of water, or boiling will help remove additional salt.

Toss it. If the first one wasn't great, no harm, no foul.

Ask a neighbor if they want it?

Given what happened with the first one - why not toss it? Those sorts of hams are cheap.

I have a 4 pound cured but raw ham roast in my chest freezer. What am I going to do with it? I used to have two, but I roasted one a while back and we found it too salty to just eat. Ham was never a part of my family’s diet growing up, despite being for generations removed from any actually observant Jews, so I have no idea how to use it! Please help.