I fried up some scrapple & enjoyed it!
No head cheese ... “meat jelly” isn’t my thing.
Yeah, Head Cheese is gross...and I’ll eat just about anything, LOL!
ZERO when I got up at 7am - going to hit a balmy 14 degrees, today. Ten Day Forecast has temps back into the high 20’s and low 30’s, so manageable. Snow maybe again next week.
Beau has to sort cattle with the neighbor this afternoon, then they get shipped off to the Sale Barn. Feeder calves are currently going for $1,000.00 and up! Yikes!
We got our whole hog the other day. Beau brought me pork chops and fresh BACON to cook up later in the week.
I have no experience baking a ‘raw’ (uncured) ham - he got a few of them. Have you ever baked one? I’m assuming it takes longer than a cured ham, as those are already pretty much cooked?
I still have my hams in the freezer - not sure what I will do with them.
My niece’s hubby salt cured a ham last year. It was ‘buried’ in salt for a month, I think. After that he hung it in a game bag for months. It was delicious! I haven’t looked up yet how to do it, but I intend to. Maybe I will try it on one of my hams.