Although we love most things porky, nobody in the family is a fan of cured ham. Other cured pork products, yes, just not ham. This was a big pig with a big butt, so now we have a lot of cuts from the ham, and I would love some suggestions as to how best to deal with it. To make it manageable (did I mention this was a BIG pig?) it was frozen in 2-3" thick steaks weighing about 5 pounds each, bone in. Quite a few of them.
We tried curing some ourselves, and although we liked it more than commercially made ham, it still was not a huge hit. Made for some fantastic split pea soup, but that's a lot of effort to cure meat just to make soup.
I recently got a Sous Vide Magic, so I did a piece in that (uncured) and the flavor was good but it was a bit tough (can't remember exact settings and time, will take notes from here on out). It was not a marathon cook time though.
I have not found too much on internet searches, since it seems everyone loves cured ham and that is what you are expected to do with this cut.
So, more ideas?
Edited by tikidoc, 28 January 2012 - 06:44 AM.