Is that lovely aroma coming from our house?
Admit it! The thought has crossed your mind when just around the corner from home, you catch a whiff of the unmistakable scent of baking ham.
You get home and sure enough, the delicious and familiar smell is wafting through the air. You close your eyes and inhale.
Ah yes, it’s Christmas!
But let’s get to the meat of the matter . . . where does the perfect ham begin and end?
Cynthia Nelson, Managing Editor of Cooking Sense magazine, shares her process for preparing the “perfect” ham plus the recipe.
1. Defrost It
The safest thing to do is let ham defrost at the bottom of the fridge for at least 48 hours. Get paper towels and pat it all over.