What is tastier than a big breakfast of eggs, hash browns, biscuits and SUGAR-CURED, SMOKED HOMEMADE HAM?
In this week's High Plains Outdoors, Luke explains how easy it is to make cured, smoked ham at home. We're not talking about whole, bone-in ham here, but rather chunks of ham a couple of inches thick, weighing a pound or two each.
From start to finish, the curing process takes only about a week and the finished product is scrumptious. Tune in this week and learn how! Remember to contact Luke through his website www.catfishradio.org
