I work with a farmer where I get all my beef from and now I bought my first whole hog from him, the meat packing plant usually labels there meat differently than the stores so I was a little confused on how to cook it. This morning I took out a ham that the wrapper said "smoked cured ham roast". What is the best way to cook it using my SM050?
Should I glaze it?
I also read one posting where they took the skin off and another where they used mustard and brown surgar, would this work?
I tried to go through the archives this morning and did get some ideas, but if anybody has any more suggestions feel free to chime in.
Excuse any ignorance on my part, I had surgery on my hand this morning and I'm on some wicked drugs!