Last fall I put up a salt cured ham. I used the University of Kentucky’s online video. Very informative and in depth. I recently sliced it and cooked some. Had very appealing smell and look to it the problem was when I cooked it in the frying pan. About two minutes on each side, it turned very opaque in color. Not very appealing to look at. Taste it, was ok nothing to write home about, actually more tender than I thought it would be. More disappointed in the color after cooking it. Has anyone else salt cured any hams. I know it’s old fashioned, just wanted to prove to myself I could master the old ways. Any information would be appreciated.
