fredemerson

It was like a rock ,so I didnt even try,The outside is skin and fat and its really hard,I am planning to get out serated knife tomorrow to see If I can clean it up,I may have to resort to the bandsaw,later on inthe project ,the pot I have it in will go on the stove ok ,so that will be planB, so thanks for the guidance,and I will report back... Bud It seems to me that by baking the whole ham without opening up the skin, it would keep more moisture, and therefore be more tender after the bake! I just received my FIRST Johnston County country ham, and I'm getting ready to "pull the trigger." I was going to scrub the skin clean, use an open roasting pan with that "V" shaped rack, and turn 'er loose. 17# at 15 minutes is 4 1/4 hours. Now, y'all, I'm gonna wait for about 10-15 minutes to see if any of you kind folks are on this board, and have any PERSONAL, from YOUR OWN experience, good advice you could share. I haven't seen a ham look like this since I was back in Texas in the mid 70's. I hope it comes out just like a baked ham should. BTW, AFTER it is cooked, I was going to skin it, and then use a rub mixture of a good ol' guy named Obie makes. The three flavors I'll be mixing and rubbing is "Sweet and Heat", "Yankee Blaster", and "Gator Breath." Wish me luck! "I'm Goin' In!"