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Rachel Parkes

Member since Aug 2012

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Reviewed Ginger Glazed Ham

Aug 22, 2012 in Food Network Community Toolbox on

Hi all, I've been doing some research for this recipe regarding this cooked vrs uncooked ham issue. What I have found is that people need to purchase a dry-cured ham (opposed to the standard wet-cured ham- which is the pre-cooked type. The other thing I founbd out is that once you recieve the ham you need to soak it for two days in cold water, wit"

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