Quote:
Originally Posted by Northendzone
i too was glad it turned out, as we had people over and i have to admit i tossed the ham in the brine without doing any research. i guess i got lucky, but i also can't help but think that in most cases tossing meat in a tub of liquid with seasoning i really never a bad idea.
my wife was a little annoyed when i slathered the emat in mustard (as she hates plain old yellow mustard), but she said she really enjoyed the ham.
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You brined a ham only to put yellow mustard instead of a deli/brown mustard on it?