How could I have forgotten about the ham. The one that we rubbed down for 30 days with sugar, salt and whatnot is finally done. We took it down on Saturday to see if it was good or bad. Thank goodness it was good. It's very salty as county ham should be but probably wouldn't have been as such if we'd taken it down in May. Either way it survived he winter, spring and summer in the barn rafters and is now resting comfortably in our freezer. :o)
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