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/ck/ - Food & Cooking

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15487079 No.15487079 [Reply] [Original]

Itt: we discuss dry cured ham.

>> No.15487084
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15487084

I made a thread about chicken biscuits the other day, and I was motivated to buy a Father's country ham by a Southernfag. It arrived yesterday. About 15 pounds divided into a hock for beans/greens, a shank for to bake, and slices for frying. Should I make beans or greens with the hock?

>> No.15487087
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15487087

This is the shank end. I threw it in the freezer to have on Easter.

>> No.15487092

For me, it's Jambon de Bayonne, the best dry cured ham.

>> No.15487131

>>15487079
What's to discuss? You dry it. You slice it thin. You place on on a cutting board with a bunch of other shit and call it a charcuterie for upboats from instathots

>> No.15487182

>>15487084
Are you telling me you ordered ham online?

>> No.15487195

>>15487182
>he doesn't order his meat from the internet
Enjoy your local "butcher" KEK

>> No.15487206

>>15487182
I don't live in the south